Pan Fried Split Lobster Tail…
Here is a dish that I used to make 6 years ago. It’s a “Pan Fried Split Lobster Tail” and as the name implies it is cooked in a sauté pan.
The lobster tail is split in half and seasoned with kosher salt and fresh cracked pepper. I use a 50/50 mix of clarified butter and extra virgin olive oil and coat the pan generously with it. For those that aren’t familiar with “clarified butter”, it is butter that is rendered so that only the milk fat of the butter is saved and the butter solids and water are discarded. The reason for clarifying butter is that you can get a higher smoke point which in layman’s term simply means that you can use butter to sauté with at high heat, without having the butter burn or turn that dark brown color. When butter burns, the flavor is not very complimentary to any foods cooked with it.
Typically when cooking or searing any type of fish or seafood, always place the presentation side down first. In this case, the meat is seared until a nice golden brown color forms, then flipped to the shell side and placed in a 450°F pre-heated oven until the meat is firm but not overcooked. It shouldn’t take more than 3 minutes.
By using a simple mix of the clarified butter and extra virgin olive oil along with salt and pepper, it really allows the natural sweet flavors of the lobster to shine and nicely enhances the sweetness of the lobster meat.
I think many aspiring cooks and home cooks try to do too much with seasonings, marinades and sauces in order to impress rather than using the freshest ingredients and finding ways to compliment those natural flavors instead of complicating and confusing the taste buds.
hamatama 