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1
This recipe assumes you have intact, cooked, frozen lobsters.
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2
Allow the lobsters to thaw in the refrigerator for 24 hours.
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3
Remove the pincers where they attach to the body.
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4
Use a nut cracker to break the shell around the joints and claw.
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5
Use the tip of a small claw to dig the meat out of the pincer leg.
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6
The claw meat often comes out intact.
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7
Grasp the lobster tail with one hand and its body with the other.
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8
Press the tail into the body and twist to separate the tail from the body.
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9
Remove and discard the green gland, stomach and any veins or eggs.
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10
Rinse with cold water if needed.
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11
Reserve the shells and left over body parts for lobster stock.
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12
Place the point of a stout knife in the base of the tail.
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13
Rock the blade down the length of the tail to split it in half.
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14
Peel the shell away from the lobster tail meat.
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15
Each half should come out intact.
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16
Rinse under cold water to clean if necessary.
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17
Chop the meat into bite size portions and add the claw meat.
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18
In a wok or frying pan, add the butter, lemon juice, dill, garlic salt and a cut up orange.
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19
Heat to sizzling hot.
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20
Add the lobster meat and stir for 1 minute.
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21
Do not cook longer than 90 seconds if you have a pre-cooked lobster.
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22
Serve immediately with melted citrus butter from pan.
