Cover and steam: Whole Lobster: 12–18 minutes. Lobster Tails: 6–8 minutes. Remove the lobster and let it rest for 2–3 minutes before serving. Split the lobster tails lengthwise with a sharp knife.
The brasserie has its own duck and poultry dry-age room and two flashy copper-plated duck presses, which form part of the theatre of its signature dish: canard à la presse (10-day whole dry-aged ...