8 - 10 shooters
salted butter, clarified
lobster tails, cut at belly
1CLARIFIED BUTTER: Place the butter in a heavy saucepan & melt slowly over low heat. Remove the pan from the heat & let stand for 5 minutes.
Skim the foam from the top & slowly pour into a container, discarding the milky solids in the bottom of pan.
What makes clarified butter so great is its higher smoke point. This means you can cook meats & fish at a higher temperature than you can with regular butter, making it ideal for pan frying. By clarifying the butter during a slow cooking process, you're able to strain out the milk solids that burn quickly as well as the water & salt. You'll lose about 1/4 of your original butter amount during the process & the clarified butter will keep, tightly covered in the refrigerator for about 1 month.
2Reserve 1 C of clarified butter & try to keep warm.
3Place lobster tails in a large pot & cover with the remaining butter. Add garlic to the pot. Poach on a low heat until the lobster shell changes color & meat is cooked. Allow to cool slightly & harvest meat from tails. Chop meat into bite size pieces.
4While 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 & drizzle with 1 tsp of the lemon juice in each shot glass.
5Cook's note: This MUST be served warm!