Preparation Steps
1. Prepare the Lobsters
-
Bring a large pot of salted water to a boil. Parboil the lobsters for 2–3 minutes until shells turn bright red, then transfer them to an ice bath to stop cooking.
-
Split each lobster in half lengthwise with a sharp knife, keeping claws intact.
2. Make the Poaching Butter
-
In a medium saucepan, melt the clarified butter over low heat.
-
Add garlic, lemon juice, and lemon zest. Allow flavors to infuse for 2–3 minutes, keeping heat low to avoid browning.
3. Poach the Lobster
-
Place lobster halves, shell side down, into the butter mixture.
-
Spoon hot butter over the meat continuously for 5–6 minutes, or until the lobster is opaque and tender.
4. Plate and Garnish
-
Arrange lobster halves on a warm serving platter.
-
Drizzle with additional poaching butter, sprinkle with parsley, and season lightly with salt and pepper.
-
Serve immediately with lemon wedges on the side.
Preparation Steps
1. Prepare the Lobsters
-
Bring a large pot of salted water to a boil. Parboil the lobsters for 2–3 minutes until shells turn bright red, then transfer them to an ice bath to stop cooking.
-
Split each lobster in half lengthwise with a sharp knife, keeping claws intact.
2. Make the Poaching Butter
-
In a medium saucepan, melt the clarified butter over low heat.
-
Add garlic, lemon juice, and lemon zest. Allow flavors to infuse for 2–3 minutes, keeping heat low to avoid browning.
3. Poach the Lobster
-
Place lobster halves, shell side down, into the butter mixture.
-
Spoon hot butter over the meat continuously for 5–6 minutes, or until the lobster is opaque and tender.
4. Plate and Garnish
-
Arrange lobster halves on a warm serving platter.
-
Drizzle with additional poaching butter, sprinkle with parsley, and season lightly with salt and pepper.
-
Serve immediately with lemon wedges on the side.
