Ingredients Add to grocery list

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.