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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 2 |
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Ingredients:
1 gallon water |
1/4 cup sea salt |
1/4 bunch fresh thyme, leaves and sprigs intact |
1/2 bunch fresh parsley, stems kept for steaming water and leaves finely chopped |
1 cup dry white wine |
1 lemon, juiced, plus 1 lemon cut into 6 wedges |
5 lobster tails |
1/2 pound butter |
Directions:
1. Pour 1 gallon of water into a large stock-pot, and add sea salt. Add the thyme sprigs and parsley stems, white wine, and lemon juice. Bring the pot to a rolling boil. Place the lobster tails into a steaming tray or colander, on top but not touching the boiling water for about 12 minutes, until the meat loses its opalescence.
2. In a small saucepan, melt the butter over medium heat. Bring to a boil until the milk solids have separated and sunk to the bottom of the pan. Remove out the clarified butter and place in a warm cup until the lobster is done.
3. Serve lobster with lemon wedges, drawn butter in a small bowl, and garnish with parsley.
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