I would like to add that with rice, the steam/water goes into the food, whereas with the lobster, it is used to cook it via the moist heat. Steam can continue to get hot, but the loss of heat by peeking will only affect the time, and one can adjust for that. With rice, lifting the lid will lose water that would go into the product, and lengthening the cooking time won't help that.
Similarities, maybe. Differences, yes.
So, how 'bout that recipe for lobster tail?
I picked up some of that refrigerated, canned, crab claw meat to accompany the lobster tails for my Newburg. I picked up some Madeira for the first time (yikes) and put some in my bean soup tonight.... mmmmm!
I'll be putting it in puff pastry shells. Not sure what veggie yet. But, it's going to be a romantic dinner. Of course, asparagus would be grand, but hubby hates it. So, maybe just peas.
Followed by a mean game of Yahtzee...