Lobster meat and a tangy lemon butter sauce
If you're looking for a special dish to impress your dinner guests, look no further than this mouthwatering lobster recipe. With succulent lobster meat and a tangy lemon butter sauce, this dish is sure to be a hit at any dinner party.
Ingredients
4 live lobsters (1 1/2 to 2 pounds each)
1/2 cup unsalted butter
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
Instructions:
Prepare the lobsters: Bring a large pot of salted water to a boil. Add the lobsters, one at a time, and boil for 8-10 minutes or until the shells turn bright red. Remove the lobsters from the pot and set them aside to cool.
Crack the lobster shells: Once the lobsters are cool enough to handle, use a sharp knife or kitchen shears to carefully crack open the shells. Remove the meat from the shells and set it aside.
Make the lemon butter sauce: In a small saucepan, melt the butter over medium heat. Add the lemon juice, parsley, salt, black pepper, and cayenne pepper, and stir to combine. Keep the sauce warm over low heat while you prepare the lobster meat.
Prepare the lobster meat: Cut the lobster meat into bite-sized pieces, and arrange them on a platter.
Pour the lemon butter sauce over the lobster meat: Drizzle the warm lemon butter sauce over the lobster meat, making sure each piece is coated.
Serve and enjoy: Serve the lobster meat on a platter, garnished with lemon wedges and additional parsley if desired.
This lobster recipe is perfect for a special occasion, or even just a fancy weeknight dinner. The combination of tender lobster meat and tangy lemon butter sauce is sure to impress even the most discerning palate.
When shopping for lobsters, look for those that are alive and active, with no signs of damage or discoloration. It's best to cook them the same day you buy them, as they don't keep well in the refrigerator.
Recommendations
When boiling the lobsters, be sure to use plenty of salt in the water. This helps to season the meat and enhance its natural flavor. It's also important to remove the lobsters from the water as soon as they turn bright red, to prevent them from overcooking and becoming tough.
Once the lobsters are cooked and cooled, be sure to crack the shells carefully to avoid breaking the meat into small pieces. It's easiest to crack the shells using a pair of kitchen shears, but a sharp knife will also do the trick.
The lemon butter sauce is what really sets this lobster recipe apart. The combination of tangy lemon juice, fragrant parsley, and rich butter is the perfect complement to the delicate lobster meat. Be sure to keep the sauce warm over low heat while you prepare the lobster meat, so that it stays liquid and doesn't solidify.
This recipe serves 4 people, but can easily be doubled or tripled to feed a larger crowd. You can also serve the lobster meat over a bed of pasta or rice, or alongside steamed vegetables for a complete meal.
