Butter Poached Lobster Shooters
By Paula DeenJUMP TO RECIPE
- 3 cloves garlic
- 4 to 6 fresh lobster tails
- 4 lb clarified salted butter
- 4 juiced fresh lemons
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.