Easy Lobster Tails with Clarified Butter
You can do it! Don't let lobster tails intimidate you! It's a lot easier than you think! Let me show you! I tried some different camera angles this time so apologies if some of it is just a little out of focus. Ingredients and instructions below:
Ingredients:
2 - 4oz Lobster Tails - $15.94
1 Cup Butter - $0.87
Paprika
Total: $16.27
Instructions:
Clarified Butter
In a small sauce pan melt one cup of butter on low heat. Do not rush. Should take about 15 minutes. Once the butter has melted and separated, skim off the top frothy layer leaving as much of the clear butter as possible. Once skimmed, pour remaining butter through cheese cloth on top of a micro strainer into a glass bowl. Set aside for now to let all the butter come through.
Lobster Tails
If frozen, defrost in the fridge 24 hours before cooking, or in ice cold water for 30 minutes. Once thawed, if your tails still have legs, cut them off at the base with cooking scissors. Once complete, cut a slit on top of the shell with your cooking scissors all the way down the shell until you reach the tail and stop. Do not cut the back tail! Using your thumbs, separate the meat from the shell by pulling it apart as gently as possible without breaking the shell. Once separated, use your thumb to pull up the meat out of the shell. Pinch the shell together and rest meat back on top of shell. Remove vein if needed.
Dip meat into your clarified butter and coat both sides using your fingers. Season with paprika. Place in a pre-heated over on broil (525 degrees) for 4-5 minutes. Remove from oven and service with a side of your clarified butter. Enjoy with any side of your choice!