Tiny New York Kitchen: Lobster Steamed In Vodka

Screen Shot 2015-07-16 at 9.50.03 AMBy Victoria Hart Glavin of Tiny New York Kitchen

Of course you may steam your lobsters in plain water, but the vodka gives a nice subtle flavor and provides a sauce.


4 Lobsters (1 1/2 Pounds Each)

1 Cup Vodka

1 Cup Water

6 Tablespoons Cold Butter (In 6 Pieces)

4 Tablespoons Chopped Fresh Tarragon

You will need to prepare these lobsters two at a time. In large-size pot add vodka and water. Bring to boil. Insert a rack or 2 small ones on bottom of pot. Place 2 live lobsters on top of rack and cover with lid. Cook for 14 minutes on medium-high. Remove lobsters and keep warm while steaming the remaining two.

When all lobsters are cooked remove juices from pot and transfer to small-size saucepan. Boil rapidly down to about 1 cup. Piece by piece, whisk in cold butter. Add tarragon and serve sauce with lobsters.  Serves 4

Prep Time: 15 Minutes
Cook Time: 19 Minutes
Total Time: 34 Minutes

Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.
“Work With What You Got!”