Serves: 1 lobster per person
INGREDIENTS
- 1 1.5-pound lobster, halved with claws cracked
- 1/2 pound clarified butter (recipe below)
- 2 sprigs tarragon, roughly cut
- Fairway sea salt to taste
- Fairway pepper to taste
DIRECTIONS
- Marinate lobster halves with butter (reserve some butter for cooking), tarragon, salt and pepper for 15 to 20 minutes.
- Heat a large, heavy, oven-safe pan with butter over a medium flame. Add more salt and pepper to the meat of the lobster, place meat side down in the pan and cook for 4 to 5 minutes.
- Turn lobster over onto its shell and cook for 5 more minutes.
- Place the pan in a 400-degree oven for up to 10 minutes, or when the lobster meat is fully white.
- Plate and drizzle the butter from the pan over the lobster and finish with a few pinches of sea salt.
Clarified Butter
INGREDIENTS
- 8 tablespoons (I stick) yields 6 tablespoons of clarified butter
DIRECTIONS
- Melt the butter slowly.
- Let it sit for a bit to separate.
- Skim off the foam that rises to the top
- Gently pour the butter off of the milk solids, which have settled to the bottom.
Chef's Note: When you split the lobster in half you should also crack the claws with your knife to expose as much claw meat as possible.
