This decadent warm lobster tails roll, drenched in melted lemon herb butter and piled onto a toasted split-top bun – is there anything better? Grab an ice-cold Coca and contemplate any alternatives that (doubtfully) come close.
- 2 lobster tails
- Salt & Pepper
- 1 tablespoon chopped celery
- 1 tablespoon chopped chives
1 ) Bring salted water to boiling in a saucepan, then add the lobster tails (make sure that the lobster is covered by water), cook for about 6 minutes (or until the shell turns bright red), to make sure your lobster is cooked, poke the meat with a fork, it should be tender.
2 ) Transfer the tail in cold water, to stop it from cooking, take out the meat, ct into big chunks and set aside.
3 ) Spread some butter in the side of the buns and grill them in a pan (until each side is toasted).
4 ) In the same pan, melt two tablespoons butter, and sautee the lobster for 2 minutes, set aside.
5 ) Open each bun from the top, spread some butter inside the bun, add the lobster, top with celery and chives, and squeeze some lemon juice.
6 ) With a small spoon, drizzle the rest of the butter you sauteed the lobsters in on top of the rolls. ENJOY!