vLobster Dog

By Shaylie

Need to review original recipe

Ingredients

• 2 each shucked lobster tails
• 1 pound sweet cream butter, clarified 1 teaspoon Maine sea salt
• 1 ounce fresh lemon juice
• 2 each wooden skewers

Preparation

Step 1

1. Place 1 raw lobster tail in center of 12" by 12" square plastic wrap.
2. Roll tail tightly in plastic wrap and twist both ends to form tight sausage or hot dog shape.
3. Tie a simple knot on both ends to secure package.
4. Gently perforate tail package with tip of sharp pointed knife, being careful not to penetrate too far into lobster.
5. Repeat procedure with second tail.
6. Poach tails in clarified butter at 140 degrees F 10 to 12 minutes, until firm.
7. Remove tails from butter and refrigerate.