Lobster Tails with Garlic Butter

Instructions:

1. Using kitchen shears, cut through the top center of the lobster shell down to the tail, leaving the bottom shell intact. Gently nudge the meat upward and out of the shell (butterfly method). Pat the meat completely dry with paper towels and season with salt and pepper.
2. Melt the butter in a small saucepan over low heat. Simmer gently until it separates into foam, clear yellow fat, and milk solids. Spoon off the foam and pour the clear golden fat into a separate bowl, discarding the milk solids.
3. Heat 3 tbsp (42g) of the clarified butter in a skillet over medium-high heat. Place lobster tails meat-side down and sear for 2–3 minutes without moving until mahogany-colored. Flip the tails over.
4. Pour in the remaining clarified butter and minced garlic. Continuously baste the lobster meat with the bubbling garlic butter using a spoon for another 4–6 minutes.
5. Once the internal temperature reaches 135°F to 140°F (57°C to 60°C), remove from heat. Stir in fresh lemon juice and chopped parsley into the pan butter, then spoon over the tails before plating.