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Receta Lobster Boil With Lemon Butter
by Global Cookbook

Lobster Boil With Lemon Butter
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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

  1. Heat butter in a small, heavy-bottomed pot over low heat.
  2. Remove pot from heat and let sit for 3 min.
  3. Skim froth with a ladle and slowly pour butter into a measuring c., leaving milky solids in bottom of pot.
  4. Throw away solids.
  5. Lobster:Fill a 6-qt pot three fourths full with salted water and bring to a boil.
  6. Plunge lobsters headfirst into water and boil, partially covered, about 9 to 10 min.
  7. Transfer lobsters with tongs to a colander and drain the lobster with the head down to remove excess liquid.
  8. In a small saucepan on medium heat, bring 1 c. of clarified butter with lemon juice, chives, salt and pepper just to a simmer.
  9. Set aside.
  10. Using kitchen shears, remove thin, hard membrane from underside of each tail by cutting just inside outer edge of shell.
  11. Crack claws and serve lobsters on a platter with clarified butter on the side.
  12. Spoon some butter over each lobster tail and serve remainder on the side.
  13. 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.
  14. Yield is 4 servings.