Ingredients
• One 8-oz. lobster tail, cut in half
• 1 lb. butter, clarified
1 clove garlic
Lemon or Lime Wedge
Directions
Submerge lobster in a pot with clarified butter with garlic. Cook on low heat approximately 10 minutes until butter begins to boil and tails are cooked through. Remove from butter and chop into large bite size pieces. Serve in shot glasses.
Drizzle each shot with a bit of butter, a squeeze of lemon or lime. Serve warm. Enjoy!
1 lobster split in half
1/8 cup sliced onions
1/4 cup sliced mushrooms
1/4 cup cherry tomatoes halved
1/4 cup bacon crumbles
2 T butter
2 TÂ olive oil
4 T Poppyseed or Vadalia Onion Salad Dressing or garlic confit with garlic oil
1/4 cup cream
fresh bag of spinach
Heat the saute pan with olive oil, fry lobster in shell meat side down, saute onions and mushrooms and bacon bits at same time.
Cover and steam lobster, add butter, cream and dressing, tomatoes to skillet. Pepper and Salt to taste.
Add spinach and toss, and remove from pan. Distibute among plates, serving immediately.  Â
If you have all shrimp or scallops you can add those as well.