Your Recipe for Combi-steam Cooking

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Lobster Tail Steamed or Roasted

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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Combi Steam Whole Fish

When steaming whole fish in the Combi-Steam oven, select the solid pan or use an oven-safe casserole dish. Then add the aromatics you wish to use to flavor the fish together with just enough water to cover the base of the pan and maybe even a splash of wine if appropriate. The cooking time will be a little longer than when fish is steamed over boiling water, but the succulent results are well worth the extra 8 - 10 minutes of cooking time.

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Paul Tang

Ingredients

Cooking the Fish


2 whole tilapia or striped sea bass,  scales and fins removed

1” piece of fresh ginger, thinly sliced

2 scallions, thinly sliced into 2” long diagonal strips

1 lemon, thinly sliced

2 tbsp soy sauce

2 tbsp sesame oil


Serving the Fish


1 small red Jalapeno chili pepper, cut into very thin circles

2 scallions, thinly sliced into 2” long diagonal strip

4 tbsp sesame oil, heated

Preparation

Heat the oven in the Steam mode, 100% Humidity, 212 Degrees


Pour about ¼ - ½ a cup of water into the solid Combi-Steam oven Pan.


Cut a few diagonal slits in the fish and place the fish in the prepared pan.


Place the lemon and ginger slices in the slits and put any remaining slices in the belly together with the scallions.


Pour the soy sauce over the fish then drizzle the sesame oil over the fish. Place in the oven and cook for 15 - 20 minutes until the fish flakes easily from the bone.


Place the fish on a platter and sprinkle the reserved scallions and chili pepper over the fish.


Heat the sesame oil until sizzling then pour it over the fish.

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