| Butter Poached Lobster Shooters |
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4 pounds salted butter, clarified 4 to 6 fresh Maine lobster tails 3 garlic cloves 4 fresh lemons, juiced Cook's note: This MUST be served warm Reserve 1 cup of clarified butter and try to keep warm. Place lobster tails in a large pot and cover with the remaining butter. Add 3 cloves of garlic to the pot. Poach on a low heat until the lobster shell changes color and meat is cooked. Allow to cool slightly and harvest meat from tails. Chop meat into bite-size pieces. While meat is still warm, assemble the shooters. In shot glass pour a bit of the reserved warm butter into each glass. Top with lobster meat and drizzle with a bit of the lemon juice. |
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