Recipe courtesy of Libbie Summers
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Total:
27 min
Prep:
10 min
Cook:
17 min
Yield:
8 to 10 shooters
Level:
Easy
Total:
27 min
Prep:
10 min
Cook:
17 min
Yield:
8 to 10 shooters
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Reserve 1 cup of clarified butter and try to keep warm.

Place lobster tails in a large pot and cover with the remaining butter. Add 3 cloves of garlic to the pot. Poach on a low heat until the lobster shell changes color and meat is cooked. Allow to cool slightly and 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 and drizzle with a bit of the lemon juice.

Cook's Note

This MUST be served warm.

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