Steamed Lobsters with Seared Wild Mushrooms

• Two 2-pound live lobsters, halved lengthwise
• 1/4 cup plus 1 tablespoon extra-virgin olive oil
• 1 1/2 teaspoons minced garlic
• Salt and freshly ground pepper
• 3/4 cup dry white wine
• Juice of 1/2 lemon
• 8 juniper berries, crushed
• 2 bay leaves
• 1 teaspoon chopped thyme plus 5 thyme sprigs
• 1 pound assorted wild mushrooms, stems trimmed and mushrooms thinly sliced
• Large slices of sourdough bread, toasted

1. Rub the cut sides of the lobster tails with 1 tablespoon of the olive oil and 1/2 teaspoon of the garlic.
2. Season the lobster with salt and pepper.
3. In a large steamer, combine 1/2 cup of the wine with the lemon juice, juniper berries, bay leaves and thyme sprigs.
4. Add 2 inches of water, then the lobsters, cut side up, in a steamer basket and cover tightly.
5. Steam the lobsters over high heat about 8 minutes, or until the tails are cooked through and the claws are red.
6. Meanwhile, in a large skillet, heat the remaining 1/4 cup of oil until shimmering.
7. Add the mushrooms and cook over high heat until tender and just beginning to brown, about 8 minutes.
8. Add the remaining 1 teaspoon of garlic and the chopped thyme and cook until fragrant, about 1 minute.
9. Add the remaining 1/4 cup of white wine and cook until almost evaporated.
10. Season with salt and pepper.
11. Transfer the lobster to 4 large plates.
12. Spoon the mushrooms onto the sourdough toasts and serve alongside.

live lobsters, extravirgin olive oil, garlic, salt, white wine, lemon, berries, bay leaves, thyme, wild mushrooms, bread

Taken from www.foodandwine.com/recipes/steamed-lobsters-with-seared-wild-mushrooms (may not work)