Steamed Lobster with Charmoula Butter

We have a cooking competition each summer amongst our children. A couple of years ago, our then 9 year old made this, and it was great. He won the summer competition with this as his finale. We have since used the sauce with shrimp too.

• Anonymous

• El Paso, TX

• 10/23/2011

This is the best butter I've had with lobster and I don't like the butter. I am making it again this weekend! Yummm

• Anonymous

• Bellaire, TX

• 7/16/2009

这道菜是绝对令人难以置信的。有点时间反对suming... can't really be preparing anything else at the same time. But, all in all, well worth it. A definite keeper!

• suzyz

• new jersey

• 5/10/2009

A simple, delicious butter that did not overpower the lobster

• lmarkin

• Vancouver

• 8/30/2008

Charmoula seems to be the current fad. With boiled lobster simple is best........plain melted butter.

• Diamondback

• Seattle

• 8/4/2007

I made this tonight using frozen Maine lobster meat. I drained the meat and heated it through in the butter sauce. I also used Hot Hungarian Paprika instead of Hot Smoked Spanish Paprika since that's all I had. I am a huge lobster person, we ate whole lobsters all the time growing up and the flavors in the butter really kick it up a notch, sweet and spicy but mellow. Out of this world and so easy when you use the frozen lobster meat.

• Anonymous

• Fairfax, VA

• 6/23/2007