Tuesday, March 6, 2012

Lobster with Clarified Butter

I got my camera back on the day I made this dinner. It was so funny though because halfway through, I forgot that I had my camera and started using the iPhone again. I guess it is going to take me a little bit to get back in the swing of things!

Lobster and Clarified Butter
2 lobster tails
1/2 stick of butter
1 lemon
Use scissors to cut through the middle of the top of the shell. Try not to cut the meat while doing this. It is ok if you do though.
Carefully use your finger to loosen the meat from around the shell. Then push the meat through the opening you cut, leaving the very end in place. This isn't as hard as it sounds...I promise, and it looks pretty when you do it!
Turn your oven on boil. Set the lobster on a baking sheet.
Brush the tops with melted butter. Broil the lobster for 6-8 minutes depending on how big the tails are. Mine were 4 oz so I only cooked it for 6 minutes.
Melt 1/2 stick of butter on low heat.
Use a spoon to skim the milk fat that rises off the top.
Keep skimming until most of it is off.
There was still some left. I didn't take a picture of it, but poured it through a mesh strainer to remove the rest of the fat from the butter. 
Slice the lemons and serve the lobster with the clarified butter. 

I made roasted asparagus and homemade Mac and Cheese to go with it. A meal fit for a King. I wish I could eat it all the time. 
and speaking of King's...
This week's Bible verse(s)
Ephesians 1:20-23
He raised Christ from the dead and seated him at his right hand in the heavenly realms, far above all rule and authority, power and dominion, and every name that is invoked not only in the present age, but the one to come. And God placed all things under his feet and appointed him head over everything for the church, which is his body, the fullness of him who fills everything in every way.


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