One of my mother’s favorite restaurants is Red Lobster, and growing up as a kid it was a treat to dine at this restaurant. Shrimp, crab and lobster are what we call great eating. I remember how excited I would be to see this bright red lobster coming to our table and hot golden butter. The market had lobster tails on sale yesterday so I decided to prepare some dinner. Now I have to tell you that cooking lobster at home seemed to be a little intimidating, but it is easier than you think. Having a restaurant quality meal at home, is always a challenge that I am willing to take on. Check this out recipe; I think my mom would be proud.
Clarified Lemon Butter
Ingredients:
1 stick unsalted butter, cut into 1/2-inch pieces
1 lemons, zested
Directions:
In a small, heavy bottomed saucepan, heat the butter over medium-low heat. Pour the mixture into a 2-cup glass measuring jug. 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 small bowl. Pour the clarified butter over the lemon zest and discard the milk solids left in the bottom of the jug.
Tender Lobster Tails
Ingredients:
4 large lobster tails (8 ounces each)
Clarified Lemon Butter
Salt, Garlic Powder
Seafood seasoning, such as Old Bay Seasoning
Directions:
Preheat broiler. With kitchen shears or large, sharp knife; cut lobster tails down back on curved side of shell. Pry sides of shells apart to expose meat. Top meat with the seasonings and brush with the clarified butter. Set lobster tails in a baking sheet lined with aluminum foil and broil 4 to 6 inches from heat for 12 minutes, until meat is opaque in center.
Enjoy this delicious lobster tail with a loaded baked potato, haricot verte, and a dinner roll. This restaurant style dinner was definitely a palette pleaser at the Danforth dinner table.
I hope your family will enjoy this meal as well, and as always we thank you for dining with the Danforths.
Dining with the Danforths' 