Lobster Tails with Italian-Spiced Butter

By á-34480

Ingredients

• For the Compound Butter:
• 1/2 tsp. minced shallots
• 1 teaspoon fresh basil, chopped
• 2 teaspoons fresh parsley, chopped
• 1 garlic clove, finely minced
• 2 teaspoons fresh oregano, chopped
• 1/4 teaspoon fresh ground black pepper (optional)
• pinch of salt
• 2 tsp. grappa, or other non-fruit brandy
• 8 ounces unsalted butter, room temperature and in chunks
• For the Lobster:
• 1 lemon, sliced
• 4 fresh basil leaves, torn
• 4 sprigs fresh Italian parsley
• 2 sprigs fresh oregano
• 3 shallots, peeled
• 4 whole garlic cloves
• 2 lobster tails, thawed

Details

Adapted from yahoo.com

Preparation

Step 1

For the Compound Butter:
Thoroughly combine all ingredients except butter. (Fabio uses a stand mixer!)
Beat the butter and herb mixture together until thoroughly combined.
Using a spatula, remove all of the butter to a large piece of parchment paper, and form into a log.
Wrap tightly and refrigerate at least 2 hours before serving. Alternatively, freeze for at least an hour.

Leftover compound butter can be stored for up to one month in the refrigerator, or up to three months in the freezer. Be sure to double wrap it very tightly, because butter quickly absorbs refrigerator flavors and odors.
For the Lobster:
Fill a large, shallow pan with about two inches of water. Make sure the pan is deep enough to hold the lobster tails when the lid is in place, but that the boiling water will NOT touch the lobster meat.
Bring the water to a boil, and then add all ingredients except lobster, and bring to a boil again as necessary.
Add the lobster tails to the pan and cover, making sure that the meat doesn't touch the water.
Steam lobster tails about one minute per ounce, until the shells turn bright red and the meat is white and no longer translucent.

To serve, slice the chilled compound butter into 1/4" discs, and place 1-2 atop each lobster tail to melt.
Garnish with lemon and chopped parsley, as desired.