The Boozy Liquids You Should Be Steaming Lobster Tails In

There are plenty of ways to prepare a fresh lobster tail, but perhaps one of the best methods is to steam one. Steaming a lobster tail involves placing it on a special rack in a pot of boiling water, just above but not touching the liquid. Assuming you can arrange this setup, it's a great way to prepare lobster because it results in more tender meat that's difficult to overcook. Yet, it could be better. While the technique is solid, the liquid could use a boost. So, consider adding wine or beer to the water.

These additions improve a steamed lobster tail by imparting their own flavors into the meat during the cooking process. Wine especially helps balance the meal by cutting through the natural richness of lobster meat with acidity, which you'll be especially grateful for once you start adding more fat to the meal with the classic accompaniment of butter. Beer also adds moisture and flavor to the meat.

Before you strap on your quasi-obligatory lobster bib, remember not to add too much wine or beer to the pot. The point of steaming with spirits is to complement the lobster's flavor, not utterly overwhelm it. If you're too heavy-handed, you could end up ruining the delicate balance between the flavor of the lobster and your spirits, so a splash or two is all you need.

Of course, not all sorts of wine and beer are equal when it comes to cooking with lobster. The best wine depends on what sort of culinary experience you're trying to achieve. White wine is more acidic than red, especially lighter or drier whites, so it'll cut through the richness better and will add more subtle flavor. On the other hand, red wine tends to have a bolder character, which will translate to the lobster and give it a more complex flavor profile.

The best types of beer for steaming lobster follow very similar rules. Lagers like the relatively unobtrusive Coors Banquet beer add more moisture, while amber ales bring a more assertive flavor. Pick the beer that will give you what you're looking for in your dinner, whether that's a lobster with more of its natural flavor or one that's more obviously infused with the taste of your favorite brew.

Finally, be sure to avoid cooking wine. It may seem counterintuitive, but all of the added ingredients and poor flavor in the bottle make it unsuitable for steaming lobster (or much of anything else, really). When in doubt, pick the spirit that you like and which you would pair with the lobster anyway, since it will already be an excellent complement. After all, the best wine or beer to cook with is the one you want to drink.