Steamed lobster tastes delightful, especially served with a side of melted butter for dipping. The meat of the tail and claws is firm, mild and sweet. The lobster should be alive when you buy it and cooked as soon as possible.
Drink a medium- to full-bodied white wine, such as a Chardonnay, with steamed or grilled lobster. This wine will also stand up to a lobster bisque or lobster and pasta in marinara sauce.
Serve steamed lobster with a twist of lemon or melted butter for dipping. Purists prefer plain melted butter, but you can add a little garlic to the butter -- too much, though, will overpower the lobster's flavor.
Beef and Seafood Combinations
Offer lobster in combination with beef and other seafood products. Steamed mussels, clams or oysters provide an appetizer. Plate the lobster beside a filet mignon for a surf and turf dinner. For a Spanish paella, cook the lobster with other seafood, rice and spices.
Grilled, Steamed or Boiled Vegetables
Present the lobster with sweet corn and new potatoes. Additionally, serve your guests fresh bell peppers, onions, summer squash and zucchini roasted or grilled. Toss the vegetables in a little olive oil with kosher salt and some freshly ground pepper.
To end the meal, a dessert using fresh summer berries will satisfy your guests. Serve them a blueberry, blackberry and raspberry cobbler with vanilla ice cream or strawberry shortcake with whip cream.
Bruce Smith has written professionally since 1997. Some of his publications include "Plant Physiology," "American Bee," "Cell Biology and Toxicology" and "Encyclopedia of Library and Information Science." Bruce has a Bachelor of Science in horticulture from Penn State University, and a Bachelor of Science in biology and a Master of Science in information studies from Florida State University.