Lobster Tail with Hazelnut Brown Butter Sauce

Stages of cooking

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1. If you have frozen lobster tails, defreeze them first.  Meanwhile, you can cook the hazelnut brown butter sauce. To do that, fry the hazelnuts in a small pan on medium fire until they become light brown.

   

2. Then take a kitchen towel and put the hazelnuts in the center of it. Rub them slightly to get rid of extra dark skins. Chop the hazelnuts and set them aside for a while.

   

3. Now, take a small steel saucepan and melt the butter in it on medium fire.

   

4. As soon as the melted butter starts boiling, keep heating it until it gets brown and foamy. 

   

5. Remove the pan from heat and strain into a bowl to get rid of the milk solids. Take 2 tablespoons of melted butter and keep it in a separate bowl. You will need the butter to brush the lobster tails later. Now, mix the rest of the butter, chopped hazelnuts, shallots, parsley, salt and lemon zest. The sauce is ready. Set is aside for a while.

   

6. It is high time to prepare the lobster tails! Take scissors or kitchen shears to cut the lobster tail shells lengthwise.

   

7. Then put the tail upside-down in your hands and squeeze to break the shell as shown on the photo.

   

8. Carefully wiggle between the shell and the lobster meat with your fingers to separate the meat. Don’t hurry to do that! This is a very responsible moment!

   

9. Gently pull the meat up through the crack and keep the meat attached to the tail. Put the meat on top of the shell and place the tails onto the baking pan covered with foil.

   

10. Brush the lobster tails with the melted butter you have left before and broil on low fire for about 7-10 minutes until the meat is ready. The temperature on the special meat thermometer should not exceed 62 C (145 F).

    

11. Serve warm with hazelnut brown butter sauce! Enjoy!