• Fast

Ingredients

1. Two 2-pound live lobsters, halved lengthwise
2. 1/4 cup plus 1 tablespoon extra-virgin olive oil
3. 1 1/2 teaspoons minced garlic
4. Salt and freshly ground pepper
5. 3/4 cup dry white wine
6. Juice of 1/2 lemon
7. 8 juniper berries, crushed
8. 2 bay leaves
9. 1 teaspoon chopped thyme plus 5 thyme sprigs
10. 1 pound assorted wild mushrooms, stems trimmed and mushrooms thinly sliced
11. Large slices of sourdough bread, toasted

Directions

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