- 1/4 cup Carlini Ghee Clarified Butter, plus additional for dipping
- 2 or more Specially Selected Wild Caught Cold Water Lobster Tails, thawed
- Stonemill Salt and Stonemill Ground Black Pepper
1Using sharp pair of kitchen shears, cut down the full length of underside of the lobster tail.
2Using your hands, pull the lobster meat away from the shell and fully remove it.
3Place on plate and pat dry.
4Repeat with however many lobster tails you are cooking.
5Sprinkle lightly with salt and pepper.
6Add ghee to 12 inch cast iron skillet and bring to medium heat.
7Once ghee is hot, carefully place lobster into pan and allow to cook 1-3 minutes per side or until meat is no longer translucent.
8Once fully cooked, remove and place on plate.
9If you are going multiple batches, add additional ghee to the pan, as necessary.
10Serve immediately with additional melted ghee for dipping.