Butter Poached Lobster Shooters

1. 1

   Cook's note: This MUST be served warm

2. 2

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

3. 3

   Place lobster tails in a large pot and cover with the remaining butter.

4. 4

   Add 3 cloves of garlic to the pot.

5. 5

   Poach on a low heat until the lobster shell changes color and meat is cooked.

6. 6

   Allow to cool slightly and harvest meat from tails.

7. 7

   Chop meat into bite-size pieces.

8. 8

   While meat is still warm, assemble the shooters.

9. 9

   In shot glass pour a bit of the reserved warm butter into each glass.

10. 10

    Top with lobster meat and drizzle with a bit of the lemon juice.

* Per serving · 4 servings · Values may vary.

No additional tips available.