Lobster Tails, Clarified Butter and Grilled Corn

I hope you are all having a wonderful Labor Day!  These recipes will knock your socks off and if you having a BBQ your guests will fall in love!  These recipes are quick, easy, and more elegant than burgers and chips!  I hope you enjoy!

XO,

Rachel Ashley

Lobster Tails:

4 (each 1/2 to 3/4-pound) lobster tails, thawed if frozen

1/4 cup Clarified Lemon Butter, plus 1 cup, recipe follows

Special Equipment: 4 metal skewers or 4 wooden skewers soaked in water for 30 minutes

Recipe:

Light the coals in a fire pit 1 hour before cooking or preheat a gas or charcoal grill.

Using kitchen shears or a sharp knife, cut through the top shell lengthwise. Cut a slit through the meat lengthwise taking care not to cut through the bottom shell. Gently pull the shells apart. Thread a skewer, starting at the underside base of the tail, along the inside of the bottom shell. Brush the meat with 1/4 cup of the clarified butter. Wrap the lobster tails in heavy-duty aluminum foil. Bake for 12 to 15 minutes or until the lobster meat is opaque.

Place the remaining clarified butter in a butter warmer or dipping bowl. Remove the meat from the lobster shells and dip in the Clarified Butter.

Clarified Lemon Butter:

3 sticks (1 1/2 cups) unsalted organic butter, cut into 1/2-inch pieces

3 lemons, zested

In a small, heavy bottomed saucepan, heat the organic butter over medium-low heat. Pour the mixture into a 2-cup glass measuring jug. Let the melted organic butter stand for 5 minutes. Using a spoon, remove the foam from the top of the butter. Place the lemon zest in small bowl. Pour the clarified organic butter over the lemon zest and discard the milk solids left in the bottom of the jug.

Yield: 1 1/4cups

Grilled Corn:

8 ears of corn

Unsalted butter

Salt

Recipe:

Preheat grill. Peel away the outer husk without actually removing it, remove the inner silky threads, and then wrap the outer husk back around the ear. Soak the ears in water for 10 minutes, place on the grill and grill for 15 to 20 minutes. Brush with butter and sprinkle with salt.