Wednesday, February 16, 2011

Lobster Tails

2 Lobster tails
1 tbsp butter, for brushing
2 tbsp butter, for dipping
lemon juice
black pepper


To prep and cook the lobster, first preheat the broiler.  Place an oven rack at the second highest position. Melt 1 tbsp of butter, for brushing . Cover a baking sheet with foil and place the lobster tails on the pan.

Use a pair of kitchen knives to cut along the center of the shell, doing your best to cut the shell and not the meat. Carefully cut the sides of the shells to expose the meat. 

Season with black pepper, squeeze a little lemon juice, and brush the lobster meat with melted butter.  Place under the broiler and cook until the meat is opaque and cooked through, 8-10 minutes (depending on the size of the lobster tail).  Serve immediately with fresh lemon wedges and clarified butter.

Melt salted butter in a saucepan over medium-low heat.  When the butter is fully melted, there should be a layer of butterfat solids floating on top.  Skim that off with a spoon and discard.  And there you have it! Clarified butter.  
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