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Butter Poached Lobster Tails

Entdecke das köstliche Rezept für Butter Poached Lobster Tails, das jeden Gaumen verwöhnt! Lerne, wie du Hummerteile zart in einer aromatischen Buttersauce pochieren kannst – perfekt für besondere Anlässe oder ein festliches Abendessen. Mit frischen Kräutern und einfachen Zutaten verwandelst du dein Gericht in ein Meisterwerk der Meeresküche. Klicke jetzt, um das vollständige Rezept zu entdecken und verwöhne dich und deine Gäste!
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2 lobster tails, approximately 6-8 ounces each

1 cup unsalted butter

1 cup chicken or seafood broth

2 cloves garlic, minced

1 tablespoon fresh lemon juice

1 teaspoon fresh parsley, chopped

Salt and pepper to taste

Anleitungen
 

Begin by preparing the lobster tails. Use kitchen shears to cut the top shell of each tail down the middle, avoiding cutting the meat. Gently pull the meat out of the shell and lay it on top, leaving it connected at the base.

    In a medium saucepan, melt the unsalted butter over low heat. Make sure to stir occasionally to avoid browning the butter.

      Once the butter is melted, add the minced garlic and cook for about 1 minute until fragrant, ensuring it doesn't burn.

        Gently place the lobster tails in the butter mixture, spooning some of the melted butter over the meat to keep it moist. Cook them on low heat for 5-7 minutes, basting the lobster every couple of minutes until the meat turns opaque and is tender.

          Carefully remove the lobster tails from the saucepan and set them aside. Add the broth and lemon juice to the remaining butter mixture, stirring well. Let it simmer for an additional 2-3 minutes to combine the flavors.

            Season the lobster meat with salt and pepper to taste. Pour the butter sauce over the lobster tails, then sprinkle with fresh parsley for garnish.

              Prep Time, Total Time, Servings: 15 min | 25 min | 2 servings

                - Presentation Tips: Serve the lobster tails on a white plate with a drizzle of the butter sauce around them. Add a slice of lemon and a sprig of parsley on the side for a pop of color.