~☮Rigs Rocks☮~
If One is good, Two is Better. (YOLO). #RigsRocks
I cooked a Rib Eye Steak & Two Lobsters Tails for dinner tonight.
Recipe for Broiling Lobster Tails & Clarified Butter below.
Lobster Tails Broiled
Start with a defrosted lobster tail and place on a cutting board.
Set oven to a medium broil - 500 degrees
Begin with creating a lobster marinade. This is a combination of a half stick of clarified butter, 1 tsp of lemon juice, a 1/4 tsp of white pepper, a 1/4 tsp of sea salt and a 1/4 tsp of garlic powder. Mix together and set aside.
Take kitchen sheers and begin on right side of the shell. Keep bottom of the sheers as close to the top underside of the shell as possible. You do NOT want to cut too deep into the lobster tail.
Repeat Process on other side
Make a cut across the back to free the top of the shell
Grab the cut piece of shell and peel it backwards
Wash the tail with cold water as to remove any bits of shells and pat dry.
Drizzle the lobster tail with the marinade prepared earlier and place into pan. Insert into oven and broil according to times below.
Cooking Times for Broiled Lobster Tails
With oven preheated to the "broil" setting, cook tails about 1 minute per ounce of lobster tail
Lobster Weight Cooking Time
3 oz - 4 oz 3 - 4 minutes
5 oz - 6 oz 5 - 6 minutes
7 oz - 8 oz 7 - 8 minutes
9 oz - 10 oz 9 - 10 minutes
10 oz +1 min per ounce
You must keep a close eye on the tails, they will overcook quickly and turn rubbery. The lobster tails are done when the internal tempature reaches 145 degrees. The meat may be slightly browned but should be firm to the touch.
How to Clarify Butter for Marinade and dunking.
1. To make 1 cup of clarified butter you'll need 1¼ cup of butter. (You will lose approximately 25% of the original butter's total volume when clarifying.)
2. Place butter in a saucepan over a very low heat. Let the butter melt slowly, do not stir the butter while it is melting.
3. As the butter melts, it will separate into three layers. The top layer is a thin layer of foam, the middle layer contains the bulk of the liquid (weighing in at about 80% of the total), and the bottom layer is where the water and most of the milk solids are. This natural separation is what makes clarifying possible.
4. Skim the foam off the surface of the butter, discard the foam. Be cautious to avoid dipping the ladle into the butterfat while skimming, as the fat should remain intact.
5. At this point, there are two possible methods for removing the butterfat from the water on the bottom of the pan. The method we chose to illustrate is to decant the fat from the water.
6. Carefully and slowly pour the fat into another container. You can see the water underneath the clear yellow butterfat. If you notice any of the water slipping into the fat, you may need to re-decant your new batch of clarified butter. If there is any water in the clarified butter, and you try adding it to a hot pan, the water will immediately boil when it hits the pan, causing the hot clarified butter to splatter out of the pan and potentially burning the cook.
An alternate method for separating the fat from the water is to use a ladle and skim the fat up and out of the pan, making sure not to let any of the water get into the ladle.
Pour your newly clarified butter to a separate container, and discard the water and small amount of remaining milk fat.
7. If the clarified butter sits for a moment, you might notice more foam float to the top; use a spoon to remove this last bit of foam.
Once the lobster is cooked, unwrap the tail, dunk in butter and enjoy!
If One is good, Two is Better. (YOLO). #RigsRocks
I cooked a Rib Eye Steak & Two Lobsters Tails for dinner tonight.
Recipe for Broiling Lobster Tails & Clarified Butter below.
Lobster Tails Broiled
Start with a defrosted lobster tail and place on a cutting board.
Set oven to a medium broil - 500 degrees
Begin with creating a lobster marinade. This is a combination of a half stick of clarified butter, 1 tsp of lemon juice, a 1/4 tsp of white pepper, a 1/4 tsp of sea salt and a 1/4 tsp of garlic powder. Mix together and set aside.
Take kitchen sheers and begin on right side of the shell. Keep bottom of the sheers as close to the top underside of the shell as possible. You do NOT want to cut too deep into the lobster tail.
Repeat Process on other side
Make a cut across the back to free the top of the shell
Grab the cut piece of shell and peel it backwards
Wash the tail with cold water as to remove any bits of shells and pat dry.
Drizzle the lobster tail with the marinade prepared earlier and place into pan. Insert into oven and broil according to times below.
Cooking Times for Broiled Lobster Tails
With oven preheated to the "broil" setting, cook tails about 1 minute per ounce of lobster tail
Lobster Weight Cooking Time
3 oz - 4 oz 3 - 4 minutes
5 oz - 6 oz 5 - 6 minutes
7 oz - 8 oz 7 - 8 minutes
9 oz - 10 oz 9 - 10 minutes
10 oz +1 min per ounce
You must keep a close eye on the tails, they will overcook quickly and turn rubbery. The lobster tails are done when the internal tempature reaches 145 degrees. The meat may be slightly browned but should be firm to the touch.
How to Clarify Butter for Marinade and dunking.
1. To make 1 cup of clarified butter you'll need 1¼ cup of butter. (You will lose approximately 25% of the original butter's total volume when clarifying.)
2. Place butter in a saucepan over a very low heat. Let the butter melt slowly, do not stir the butter while it is melting.
3. As the butter melts, it will separate into three layers. The top layer is a thin layer of foam, the middle layer contains the bulk of the liquid (weighing in at about 80% of the total), and the bottom layer is where the water and most of the milk solids are. This natural separation is what makes clarifying possible.
4. Skim the foam off the surface of the butter, discard the foam. Be cautious to avoid dipping the ladle into the butterfat while skimming, as the fat should remain intact.
5. At this point, there are two possible methods for removing the butterfat from the water on the bottom of the pan. The method we chose to illustrate is to decant the fat from the water.
6. Carefully and slowly pour the fat into another container. You can see the water underneath the clear yellow butterfat. If you notice any of the water slipping into the fat, you may need to re-decant your new batch of clarified butter. If there is any water in the clarified butter, and you try adding it to a hot pan, the water will immediately boil when it hits the pan, causing the hot clarified butter to splatter out of the pan and potentially burning the cook.
An alternate method for separating the fat from the water is to use a ladle and skim the fat up and out of the pan, making sure not to let any of the water get into the ladle.
Pour your newly clarified butter to a separate container, and discard the water and small amount of remaining milk fat.
7. If the clarified butter sits for a moment, you might notice more foam float to the top; use a spoon to remove this last bit of foam.
Once the lobster is cooked, unwrap the tail, dunk in butter and enjoy!