Butter Poached Lobster Shooters

8 - 10 shooters
10 Min
15 Min

Watch the video...

I couldn't help but share this...it just looks way too good!


4 lb
salted butter, clarified
lobster tails, cut at belly
3 clove
garlic, smashed
lemon juice

Directions Step-By-Step

CLARIFIED 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.
Reserve 1 C of clarified butter & try to keep warm.
Place 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.
While 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.
Cook's note: This MUST be served warm!

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Kimmi Knippel (Sweet_Memories) KimmiK
Apr 29, 2012
LOL! I haven't watched him in years! He was as funny as Julia!!!!
Apr 27, 2012
AHHH yes, the Galloping Gourmet...I so enjoyed him when he was drinking all that FABO red wine....LOL CHEERS, CC
Beth Castaneda greenchilemaven
Apr 27, 2012
So easy; round up all your five to eight year olds and teach them how to make this. Why not, then as they age a year or two eventually they will be old enough to just go into the kitchen alone and fix these for everybody to enjoy. And, just think of the enjoyment and satisfaction they will have in being so young and able to do this delectable treat for their families and friends. I mean how simple can cooking get. Thanks for the facts and details on clarifying butter. You do Graham Kerr, "The Galloping Gourmet" proud with those notes because he always used clarified butter in his dishes. I learned it from him when I was nineteen, and now I am approaching 62. I swear by clarified butter, too.
Christine Parks chihuahuacamper
Jan 7, 2012
I swear Paula is the devil because they do look soooo sinful. She is trying to take over and kill the world one person at a time...lol. I personally can't wait to try this one now.