Recipe courtesy of Libbie Summers
Recipe courtesy of Libbie Summers
Watch how to make this recipe.
Butter Poached Lobster Shooters
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- Level: Easy
- Total: 27 min
- Prep: 10 min
- Cook: 17 min
- Yield: 8 to 10 shooters
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 1367
- Total Fat
- 148 g
- Saturated Fat
- 93 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 14 g
- Cholesterol
- 485 mg
- Sodium
- 1485 mg
- Level: Easy
- Total: 27 min
- Prep: 10 min
- Cook: 17 min
- Yield: 8 to 10 shooters
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 1367
- Total Fat
- 148 g
- Saturated Fat
- 93 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 14 g
- Cholesterol
- 485 mg
- Sodium
- 1485 mg
Ingredients
Directions
- 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.
