Ingredients
- 4 (each 1/2 to 3/4-pound) lobster tails, thawed if frozen * 1/4 cup Clarified Lemon Butter, plus 1 cup, recipe follows
- Special Equipment: 4 metal skewers or 4 wooden skewers soaked in water for 30 minutes
Preparation
Step 1
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.
Yield: 1 1/4 cup