YOUR RECIPE FOR STEAM COOKING

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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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BBQ Pulled Turkey

Turkey pieces slowly braised in a homemade BBQ sauce then pulled off the bone and served with cornbread or soft rolls is a delicious easy dish to prepare and a perfect dish for entertaining. This dish can be cooked covered in Convection or uncovered in the Steam oven.


The homemade BBQ sauce is also key to achieving great flavor with this recipe so begin by preparing the BBQ sauce and let it simmer for about 30 minutes. While the sauce is simmering, season the turkey pieces and set them aside to absorb the flavors. Even though the skin is discarded when shredding the turkey, braising the turkey with the skin on does add to the fat content but most importantly it adds great flavor.

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Larissa Taboryski

Ingredients

For the BBQ sauce


2 tbsp butter + 1tbs oil

1 medium yellow onion, finely chopped

2 cloves garlic, minced

Combine the following ingredients

3/4 cup of apple cider vinegar

¾ cup ketchup

1 Tbsp tomato paste

2 tbsp Worcestershire sauce

2 tbsp dry mustard powder

2 tsp smoked paprika

1 cup water


For the turkey


2 bone-in turkey thighs or a combination of bone-in  leg and thigh or leg and breast

1 tsp smoked paprika

2 tsp Kosher salt

1 tsp pepper

1 Tbsp chipotle chili in adobo sauce (optional)

Preparation

A large oven-safe pan or Dutch oven is ideal for preparing the sauce then you can just put the turkey pieces into the sauce and transfer the pan to the oven. Otherwise, prepare the sauce in an oven safe casserole, and add the turkey pieces.


Saute the onions in the butter and oil over moderate heat until softened. Stir in the garlic and cook gently for a few minutes then add the remaining sauce ingredients that you have combined. Simmer over a gentle heat for about 30 minutes.


Meanwhile, season the turkey pieces with paprika, salt, and pepper and set aside.


Heat the oven, Convection Bake 325F (163C) or Steam Braising 325F (163C). 


Add the turkey pieces to the BBQ sauce and stir in the Chipotle Chili pepper if using. These peppers add a wonderful touch of smokey heat to the sauce. Place the pan in the oven (covered if using Convection) and cook for 1 ½ - 2 hours until the meat is very tender and easily falls off the bone.


In order to “pull” the turkey remove the pieces from the hot sauce and set aside to cool. Remove the skin, discard the bones and shred the meat by hand or with a fork and knife. Return to the pulled turkey to the sauce and reheat if needed before serving.


Serves 4 - 6

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