Monday, May 24, 2010

Recipe Of The Day: Grilled Lobster Tails & Lemon Clarified Butter

Now who said we couldn’t give you an easy to follow recipe for lobster tails that resulted in the most juiciest flavorful pieces of gods greatest crustacean ever made? Ok so no one really said that we just wanted to act like we had a few haters who needed some calming down at the moment.

We do have to advise you as always that when cooking a dish such as this timing is crucial, do not over cook your lobster or else you will be mad at how tough your little treat has become. 
The Key to the butter to also keep an eye on your temperature and your fats. skim the top frequently, do not burn the butter. 

Also we ne know that with every good food must go a great drink, for this simple recipe we recommend a light Moscato wine, for those not into wines, try a Vodka Gimlet, the dash of lime sets off the seafood perfectly.

3 or 4 (each ½ to ¾ lb) lobster tails (thawed never frozen)
¼ cup Clarified Lemon Butter, plus 1 cup (recipe follows)
Special Equipment:
 4 metal skewers or 4 wooden skewers soaked in water and lemon for 30 minutes

Light the coals in a fire pit 1 hour before cooking or preheat a gas or charcoal grill.
Using kitchen shears or a sharp knife, cut through the top shell lengthwise.
Cut a slit through the meat lengthwise taking care not to cut through the bottom shell. Gently pull the shells apart.
Thread a skewer, starting at the underside base of the tail, along the inside of the bottom shell.
Brush the meat with 1/4 cup of the clarified butter.
Wrap the lobster tails in heavy-duty aluminum foil.
Bake for 12 to 15 minutes or until the lobster meat is opaque.
Place the remaining clarified butter in a butter warmer or dipping bowl.
Remove the meat from the lobster shells and dip in the Clarified Butter.

Clarified Lemon Butter:
3 sticks (1 1/2 cups) unsalted butter, cut into 1/2-inch pieces
3 lemons, zested
In a small, heavy bottomed saucepan, heat the butter over medium-low heat.
Pour the mixture into a 2-cup glass measuring jug. 
Let the melted butter stand for 5 minutes.
Using a spoon, remove the foam from the top of the butter.
Place the lemon zest in small bowl.
Pour the clarified butter over the lemon zest and discard the milk solids left in the bottom of the jug.
Yield: 1 1/4 cups

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