Keyword: Lobster, Lobster Tails with Clarified Butter
½cupsalted butter, clarified, instructions below
Freshly ground pepper
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Make the Clarified Butter
In a small saucepan over medium-low heat, melt the ½ cup of butter, then turn down to a simmer. (You can clarify a larger amount, if desired, and keep it for later, same instructions)
Simmer the butter, keeping a close eye on it. The fats will sink to the bottom and foam will rise to the top.
Skim the foam from the top as it rises. When no more foam rises, carefully pour the yellow butter into a separate dish, leaving the solids behind in the bottom of the pan. This drawn or clarified butter will keep in the refrigerator for up to 3 months.
To Broil the Lobster Tails
Set the lobster tails on a cutting board so the rounded "back" of the tail is facing up. With a sharp kitchen shear, cut down the backs of the shells, stopping before you get to the tail. Carefully pull the shell apart. Slide your fingers between the meat and shell and remove the meat, leaving it attached at the tail end. Let the shell go back together and lay the meat to "piggyback" on top of the shell.
Put the lobster tails on a baking sheet covered with parchment paper or a silicone mat
Set the oven to "Broil."
Brush some of the clarified butter on top of each tail. Then sprinkle with ground pepper.
Make sure the pan is about 4" from the broiler element and broil for 4 to 6 minutes, until cooked through. This goes quickly!
Serve with lemon and clarified butter.
Gr8 Do Ahead Tip:The clarified butter will keep in the refrigerator for up to 3 months. This nutritional information is only an estimate. We do not guarantee the accuracy of the nutritional information for any recipe on this site.