 1 cup white wine
1 cup white vinegar
Garlic
2 tablespoons of sugar
Butter
Bellyband sauce
Preparation
For eight lobsters:
Clean about 50 (fifty) cloves of garlic. In a sauce pan, put one cup white wine, one cup white vinegar, the garlic, and two tablespoons of sugar. Let simmer for 30+ minutes, until almost all the liquid is gone. If the liquid boils too quickly, add more wine.
Steam the lobsters for five to ten minutes. Take out the lobsters, break off the tails and pick the tail meat out. Return the claws and bodies to the steamer to finish cooking. It is easier to pick out the meat if the lobsters are steamed, not boiled.
In a large skillet over high heat, melt two sticks of butter. Add the lobster tails and the Bellyband sauce. Continue cooking for ten minutes, until the lobsters are finished. Serve with the claws that finished cooking in the steamer. |
