The Fifty-Seventh Presidential Inauguration on January 21, 2013 presented by the Joint Congressional Committee on Inaugural Ceremonies.

Lobster Tails

Served at the Inaugural Luncheon, 2013


  • 4 each lobster tails, 4oz.
  • 1/4 tablespoon kosher salt
  • 1 gallon water
  • 1/2 teaspoon white wine
  • 3 each star anise
  • 2 cups mirepoix, (medium, 1/4 inch dice of carrot, celery, onion and leek)
  • 1 each large bowl of ice water


  1. Combine all ingredients (except lobster) in an 8 quart pot and bring to a boil. 

  2. Place lobster tails in a another 8 quart pot  and carefully pour boiling liquid over lobster tails and allow to steam for approximately 6 minutes.

  3. Remove tails from liquid and place in ice water for 5 minutes to stop the cooking process.  Remove tails from ice and begin to remove lobster meat from the shell.

  4. Cut each lobster tail into 6 large pieces, place in oven safe dish and add 2 tablespoons of water to dish and cover with lid or foil. Refrigerate until ready to serve.

  5. Reheat lobster at time of service by placing it in a 170º F oven for approximately 15 minutes.

Additional Information

  • Course:
  • Servings: 4 servings