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Ingredientes
- 3/4 lb unsalted butter Lobster
- 4 x 2 pound live lobsters
- 4 Tbsp. lemon juice
- 1 Tbsp. minced chives Coarse salt and freshly cracked black pepper
Direcciones
- Heat butter in a small, heavy-bottomed pot over low heat.
- Remove pot from heat and let sit for 3 min.
- Skim froth with a ladle and slowly pour butter into a measuring c., leaving milky solids in bottom of pot.
- Throw away solids.
- Lobster:Fill a 6-qt pot three fourths full with salted water and bring to a boil.
- Plunge lobsters headfirst into water and boil, partially covered, about 9 to 10 min.
- Transfer lobsters with tongs to a colander and drain the lobster with the head down to remove excess liquid.
- In a small saucepan on medium heat, bring 1 c. of clarified butter with lemon juice, chives, salt and pepper just to a simmer.
- Set aside.
- Using kitchen shears, remove thin, hard membrane from underside of each tail by cutting just inside outer edge of shell.
- Crack claws and serve lobsters on a platter with clarified butter on the side.
- Spoon some butter over each lobster tail and serve remainder on the side.
- You'll need a good pair of kitchen shears to help crack the lobster shell. If you decide to serve the lobster with the 3 other dishes (PEI Clam Steam; Jicama, Carrot and Red Cabbage Slaw; Grilled Corn on the Cob with Sumac Butter) half a 2-lb. lobster per person is sufficient.
- Yield is 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 16g | |
| Recipe makes 4 servings | |
| Calories 4 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 23mg | 1% |
| Total Carbs 1.4g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.4g | 0% |
| Protein 0.08g | 0% |
