Lobster Tails With Clarified Butter
Serves: 5
Fredy Murphy
1 January 1970
Based on User reviews:
49
Spice
46
Sweetness
49
Sourness
36
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Light the coals in a fire pit 1 hour before cooking or preheat a gas or charcoal grill
3
Using kitchen shears or a sharp knife, cut through the top shell lengthwise
4
Cut a slit through the meat lengthwise taking care not to cut through the bottom shell
5
Gently pull the shells apart
6
Thread a skewer, starting at the underside base of the tail, along the inside of the bottom shell
7
Brush the meat with 1/4 cup of the clarified butter
8
Wrap the lobster tails in heavy-duty aluminum foil
9
Bake for 12 to 15 minutes or until the lobster meat is opaque
10
Place the remaining clarified butter in a butter warmer or dipping bowl
11
Remove the meat from the lobster shells and dip in the Clarified Butter
12
In a small, heavy bottomed saucepan, heat the butter over medium-low heat
13
Pour the mixture into a 2-cup glass measuring jug
14
Let the melted butter stand for 5 minutes
15
Using a spoon, remove the foam from the top of the butter
16
Place the lemon zest in small bowl
17
Pour the clarified butter over the lemon zest and discard the milk solids left in the bottom of the jug
18
Yield: 1 1/4 cups