2 uncooked lobster tails
2 tbsp water
1 stick of salted butter, cut into 1 tablespoon chunks
1 clove garlic, minced
2 tomatoes, cut into quarters
few fresh basil leaves, freshly chopped
1. Cut the shells off of the lobster tails with a pair of sharp kitchen shears. Start by cutting a straight line all the way down the middle of the back, then turn over the tail and cut the bottom portion of the shell. Remove the shell to retrieve the meat.
2. In a saucepan, bring 1 tbsp of water to simmer over medium heat. Whisk in 1 piece of butter, slowly adding a new piece once the previous has liquefied. Make sure the butter continues to simmer and does not come to a boil.
3. Without adjusting the heat, add lobster pieces to the liquefied butter. Cook for 5 minutes, turning the lobster pieces every minute or so. Remove lobster pieces and place them in two separate serving bowls.
4. Increase the heat on and add the minced garlic to the remaining butter. When fragrant, add the quartered tomatoes. Cook for 2-3 minutes. Gently press on the tomatoes to release some of the juices. Spoon the tomatoes in the separate bowls. Sprinkle with freshly chopped basil pieces. Serve.
Try this dish paired with the Oh So Delicate Cocktail for a special occasion.