Butter Rum Lobster
|Butter||1⁄2 Cup (8 tbs)|
|Vidalia onion/Other sweet onion||1⁄4 Cup (4 tbs), chopped fine|
|Garlic cloves||3 Large, minced fine|
|Gold rum||2 Tablespoon (Tortuga)|
1. Using kitchen shears, cut the lobster shells lengthwise on top & bottom and remove the tails in one piece. Rinse with cold water & lime juice, then place on a cutting board and using a sharp knife, slice the tails into 1/2 inch medallions, cutting crosswise.
2. In a large skillet melt the butter over medium heat and add the onion and garlic and cook 1 minute, then add the lobster & stir gently so you don''t break apart the pieces.
3. Add the rum & reduce heat to low & sauté, turning lobster pieces as they turn white on the outside, so that each cooks evenly, and stirring frequently so butter sauce does not brown or vegetables scorch. When lobster loses its translucence and is just opaque (about 6-7 minutes), remove from heat & using a slotted spoon, transfer the pieces to two serving plates.
4. Spoon the butter sauce into individual serving cups for dipping.