Broiled Lobster Tails
2 lobster tails, thawed – Buy Here
2 tbs chopped fresh parsley
1/2 cup clarified butter
2 teaspoons fresh lemon juice
1/4 teaspoon lemon zest
4 drops hot sauce
Small Baked potato with toppings to taste
1. Use kitchen shears to cut the top of the shell right down the center all the way to the fanned tail, then stop. You can also cut the bottom along the same route. Wiggle your fingers around the connective tissues to loosen the meat. Gently pull it up through the incision and set on top of the shell. Setting it on top is not only aesthetically pleasing, it allows the warm air to circulate around the meat to cook evenly. Repeat with remaining tails.
2. In a small saucepan, heat clarified butter with lemon juice, lemon zest and hot sauce over very low heat, just enough to keep it in liquid form.
3. Preheat broiler.
4. Place lobster tails on a broiler pan or rimmed baking sheet about 6-9 inches away from the broiler coils while keeping a watchful eye. Broil for approximately 3-4 minutes. Time will vary greatly depending on size of the lobster tail, your oven and distance from the heating mechanism. Lobster tails are done when the meat has turned an opaque white and the shells a brilliant red.
5. Baste the top of the lobster tails with clarified lemon butter and sprinkle with smoked paprika and parsley.
6. Remove and serve immediately with a side of clarified lemon butter and baked potato.
Directions to Make Clarified Butter
1. In a small heavy saucepan, melt butter over low heat. Simmer until solids separate from fat, about 10 minutes, but do not allow butter to brown. Remove from heat; skim and discard surface foam.
2. Slowly pour clear yellow liquid through a fine-mesh strainer into a bowl. Store in an airtight container in the refrigerator for up to 3 months or in the freezer for up to 6 months.