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Butter Poached Lobster Shooters Recipe by Paula Deen

Easy Level
20 MIN 10 Prep + 10 Cook
Servings
$ /Serving
Print
Easy Level
20 MIN 10 Prep + 10 Cook
8-10 Servings
$ /Serving

Butter Poached Lobster Shooters Recipe by Paula Deen

Easy Level
20 MIN 10 Prep + 10 Cook
8-10 Servings
$ /Serving

Ingredients

  • 3 cloves garlic
  • 4 to 6 fresh lobster tails
  • 4 lb salted butter, clarified
  • 4 fresh lemons, juiced

Preparation

Cook's note: This MUST be served warm

 

Reserve 1 cup of clarified butter and try to keep warm.

 

Place lobster tails in a large pot and cover with the remaining butter. Add 3 cloves of garlic to the pot. Poach on a low heat until the lobster shell changes color and meat is cooked. Allow to cool slightly and harvest meat from tails. Chop meat into bite-size pieces.

 

While meat is still warm, assemble the shooters. In shot glass pour a bit of the reserved warm butter into each glass. Top with lobster meat and drizzle with a bit of the lemon juice.

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