Monday, April 5, 2010
Terry please contact me via email
so I can get your home address and get this in the mail for you:)
Please respond within 48 hours.
Thursday, April 1, 2010
"Designs by Gollum"
Visit her site for more fabulous recipes:)
Defrost the lobster tails. Grab your kitchen shears. Begin the cut with the bottom blade right under the shell. Only cut the shell and not the meat. Proceed the cut down the center all the way to the base of the tale. Cut to base of tail. Grab each side of the shell and gently pry away the shell away from the meat. Continue to pry the shell away from the meat but keep the back of the meat connected to the shell. Once the meat is freed, grab the meat, squeeze the shell together to close the gap and lay the meat on top of the shell. Cut a small slit in the top of the meat. Grab the loose part of the meat and fold over the shell.
- 3 sticks (1 1/2 cups) unsalted butter, cut into 1/2-inch pieces.
- 3 lemons, zested
In a small, heavy bottomed saucepan, heat the butter over medium-low heat. Pour the mixture into a 2-cup glass measuring jug. Let the melted butter stand for 5 minutes. Using a spoon, remove the foam from the top of the butter. Place the lemon zest in small bowl. pour the clarified butter over the lemon zest and discard the milk solids left in the bottom of the jug.
Yield: 1 1/4 cups
Deadline is 5:00 pm April 5th