Lemon Lobster Butter Pressure Cooker Recipe

Lemon Lobster Butter Pressure Cooker Recipe

Ingredients

Makes about 1¼ cups, enough for dipping the meat of 1 or 2 lobsters

• 1½ cups (3 sticks) unsalted butter, cut into ½-inch pieces
• grated zest of 3 lemons.

Method

1. In a small, heavy-bottomed saucepan, melt the butter over medium-low heat
2. Pour into a 2-cup glass measuring cup
3. Let the melted butter stand at room temperature for 5 minutes
4. Using a metal spoon, skim and discard the foam from the top of the butter
5. Place the lemon zest in small bowl
6. Spoon the warm clarified butter over the zest and discard the milk solids left in the bottom of the cup
7. Divide the lobster butter into individual cups and serve on the side for dipping your fresh steamed lobster
8. Store any leftover in an airtight container in the refrigerator
9. Reheat before using
10. The head and intestines are not edible
11. First twist off the claws and crack each claw and knuckle with a nutcracker or lobster cracker
12. Remove the meat
13. Separate the tail from the body and break off the tail flippers
14. Extract the meat from each flipper, then insert a fork and push the tail meat out in one piece
15. Remove and discard the black vein that runs the entire length of the tail meat
16. Separate the shell of the body from the underside by pulling them apart
17. The green substance is called the tomalley, and is the liver of the lobster; some consider it a delicacy and it is used in sauces
18. Open the underside of the body by cracking it apart in the middle, with the small walking legs on either side
19. Extract the meat from the leg joints and the legs themselves

Full List of Fish Recipes
Full List of Lobster Recipes