Lobster Tails Served at the 2013 Obama Inaugural Luncheon

• 4 (4 ounce) lobster tails
• 14 tablespoon kosher salt
• 1 gallon water
• 12 teaspoon dry white wine
• star anise
• 2 cups mirepoix (1/4 inch dice of carrot, celery, onion and leek)
• ice water

1. Combine all ingredients except the lobster tails in an 8-quart pot and bring to a boil.
2. Place lobster tails in another 8-quart pot and carefully pour or scoop out the boiling liquid over the lobster tails.
3. Allow to steam for 6 minutes or so.
4. Remove the tails from the liquid and place in ice water for 5 minutes to stop the cooking process.
5. Remove the tails from the ice water and remove lobster meat from the shell.
6. Cut each lobster tail into 6 large pieces, place in an oven-safe dish and add 2 tablespoons of water to dish and cover with lid or foil.
7. Refrigerate until ready to serve.
8. Reheat lobster at time of service by placing in a 170-degree oven for about 15 minutes.
9. Serve.

lobster, kosher salt, gallon water, white wine, anise, mirepoix, water

Taken from www.food.com/recipe/lobster-tails-served-at-the-2013-obama-inaugural-luncheon-493998 (may not work)