I gave a version of this to my brother for Christmas Eve, and he said it was the star of the meal. So I am doing version 2.0 for New Year’s Eve. Now, there is a French technique here using boiling water and slowly adding butter until an emulsion is done. There is a name for it: beurre’ monte. We add bay leaf, Aleppo pepper flakes, and garlic. The lobster is melt in your mouth tender. If you check the plate, I served it with a fillet, cauliflower mash, and broccoli. I hope you like it.
2 6-ounce lobster tails (Crosby’s Crabs)
2 tablespoons water
2 sticks butter in 16 pats
1 bay leaf
1/4 teaspoon red pepper flake
4 cloves garlic
1 teaspoon Old Bay seasoning
1 lemon to serve
Remove lobster tail from shell.
Heat water to a boil; add butter one tablespoon at a time whisking constantly – it should be pale yellow. 180 degrees is perfect.
Add red pepper flake, garlic, and bay leaf.
Add lobster to pan; cook for 90 seconds and turn over; repeat every 90 seconds until lobster turns opaque, about 6 minutes.
Remove from pan and top with a squeeze of lemon.