Lobster

Combine the minced garlic and basil with the oregano, salt, and pepper in a bowl. In a separate saucepan, melt and clarify the butter, then incorporate it with the other ingredients until well combined.

 

Slice the lobster tails down the center with a sharp knife, then slide a wooden or metal skewer through from end to end. Season with salt, pepper, oregano, garlic, and basil. Place each skewered tail on a sheet of aluminum foil, folding it into a tent with 2 to 3 inches of space between the lobster and the foil. Seal the foil tightly to trap steam. Grill over high heat for 15 minutes. Open the foil and check that the shells have turned red before serving. Drizzle with clarified butter once cooked. Enjoy!

 

How to prepare clarified butter

 

 

To make clarified butter, slowly melt butter over low heat in a saucepan. Once melted, remove from heat and let the milk solids settle at the bottom. Skim off the foam from the top, leaving smooth, golden clarified butter ready to enjoy.