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How to Cook Lobster Tail in the Steam Oven

One of the best aspects of a Convection Steam oven is  that it offers a variety of cooking options so you are never limited to  cooking a dish in only one way. Lobster tails are a great example, they  can be steam roasted, steamed or broiled with steam if your oven has  that option.


To enjoy the sweet delicate flavor of the lobster meat  in a salad or lobster roll, steaming will yield the best results.  Coating the lobster meat with some garlic and spice infused butter and  either roasting or braising it will on the other hand yield a much more  robust flavor.


If you are steaming the lobster tails allow them to  cool before cutting the shell away. However, for the higher heat  preparations, cutting the shell away and exposing the meat is definitely  the bet option. To achieve the best flavor and texture watch the  cooking time carefully, so they don’t overcook.

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Ingredients

3 Lobster tails

Preparation

Steamed Lobster Tails


Preheat the oven in the Steam Mode 212°F.


Place the lobster tails in the solid stainless pan or  an oven proof container. Add ½ a cup of water and a tablespoon of white  wine or dry vermouth and some lemon slices. Slide the pan into the oven  and set the timer for 8 -10 minutes. (smaller tails will cook in 8  minutes).


When the timer has elapsed remove the pan from the  oven and remove the lobster tails from the hot cooking liquid so they  can cool down. When cooled, cut down each side of the belly shell and  peel it away.  You should now be able to easily remove the lobster meat.


Steam Roasted Lobster Tails


Preheat the oven in the Combination Convection Steam Mode 350°F.


Cut down the center of the shell in a straight line  and pull the shell apart on each side to release the meat. Carefully  pull the meat from the shell, push the sides of the shell back together  and drape the meat over the shell. Brush the meat with garlic infused  melted butter and the seasoning of your choice.


Place on a small rimmed baking sheet and slide into  the oven. Set the timer for 8 minutes for smaller tails and 10 minutes  for larger tails.


Steam Broiled Lobster Tails


Prepare the lobster tails as noted above and place on a small rimmed baking sheet.


You will be placing the the baking sheet on the second  rack position from the top. The tails will be close to the broil  element but not touching it and set the oven to 450°F  in the Steam  Broil Mode.

Slide the prepared tails into the oven and cook for 6 -  8 minutes. Keep the oven door closed and keep an eye on the tails to  monitor the cooking.

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Steamed Bone-In Chicken for Salads

Steaming bone-in chicken*, yields two great results. Succulent chicken that can be used for salads or sandwiches or added to pizza or a stir-fry as well as some flavorful chicken stock. The flavor of the stock will be determined by the type of aromatics and seasoning you add to the pan. This recipe uses onion, celery, carrot, bay leaf and mixed Italian seasoning.


*This is an old video that I am publishing as a recipe. And, yes, the  logo is different, but the essence is the same!  I hope you enjoy the  video and learn more about the benefits of using a Steam oven, also  known as a Combi Oven.



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Larissa Taboryski

Ingredients

1 bone is chicken breast

1 whole chicken leg

1 small onion, peeled and halved

1 small carrot, trimmed and scrubbed

1 celery stick

1 bay leaf

1/4 tsp mixed Italian seasoning

3 stalks fresh parsley (optional)

2 cups cold water


Preparation

Place all the ingredients in the solid pan from the steam oven or in an oven safe casserole dish.


Heat the steam oven in the Steam Mode 212°F. 


Place the casserole dish in the oven and set the timer for 45 minutes.  The meat should be very tender and falling off the bone. If it's not quite there return it to the oven for 5 - 8 more minutes.


Remove the pan from the oven, carefully remove the cooked chicken pieces and place on a plate to cool.  When cool enough to handle, remove the skin and discard, shred the chicken by hand or with a knife and fork and discard the bones.  


When the stock has cooled discard the aromatics and either refrigerate or freeze the stock for later use.

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