I love Lobster Tails with clarified lemon butter and I especially love the ones from Maine.
I order mine over the internet from http://www.lobstergram.com/……and they are divine!
I understand Oprah and other prominent people order their lobster tails from this company too! I don’t know that for sure, but I do know that the Captain and I have never been disappointed.
I do not receive anything for giving this recommendation, and it is only that…a recommendation. Perhaps you have a local shop or market that you prefer to get your Lobster Tails and by all means use those resources.
But…. to let you know…the company has some green lobster tails from off the coast of Australia which make for a great conversation piece. Yep! They are definitely green and just in time for St. Patrick’s Day if you are not wanting to go the Corned Beef or Shepherd’s Pie route. 🙂
Below is a step by step way to prepare and present your Lobster Tails.
The “Steps for Baking Lobster” Instructions below are provided by Lobster Gram!
I have also included a printable recipe for Boiled Lobster with clarified lemon butter which is below the “Steps for Baking Lobster” instructions.
Either way you fix your Lobsters, Baked, Broiled, Grilled or Boiled….you are in for a treat.
In case you are curious, Florida does have some Lobsters…they are a warm water variety and though they are good…there is something about the cold waters of Maine that make Lobster taste sweeter!
Steps for Baking Lobster
- 4 ...(1/2-3/4 pound) Lobster tails, thawed (if frozen)
- 1/4 cup clarified lemon butter
- 3 sticks butter cut into pieces
- 3 lemons zested
- First, thaw your lobster tails by placing the (still-frozen) tails directly into cold water for 30 minutes. Your tails are thawed when they feel flexible. Next, fill a pot with enough water to cover up to 4 tails (seasoning is optional).
- Bring the water to a boil and gently put tails in the pot.
- Wait for water to reach a slow boil (small bubbles), then reduce heat (set timer for 3-1/2 minutes), and simmer uncovered.
- After 3-1/2 minutes, remove all tails from the pot but keep water on stove.
- Test just one tail for doneness.
- Use a knife to cut through the soft underside of the shell, into the thickest part of the tail meat. If it appears completely white with no sign of translucent grayish color, then they’re all ready to serve. If there is still some translucency, put the tails back in the water for one-minute increments until done
- Heat the butter over medium low heat (use a heavy bottomed sauce pan)
- Pour butter into a 2 cup measuring cup.
- Let the melted butter stand for 5 minutes.
- Using a spoon, remove the foam from the top of the butter.
- Place the lemon zest in a small bowl and pour the clarified butter over the lemon zest.
- Discard the milk solids left in the bottom of the measuring cup.
- Makes 1 1/4 cups of clarified lemon butter.
I hear ya Sandy…I don’t have edits, but I am reworking this Blog to be more user friendly…it takes a lot of time!
Sounds delicious, Kari. Too deep in edits to do any cooking right now. Hubby will have to scrounge for himself. lol