You’ll need a good pair of kitchen shears to help crack the lobster shell. If you decide to serve the lobster with the 3 other dishes (PEI Clam Steam; Jicama, Carrot and Red Cabbage Slaw; Grilled Corn on the Cob with Sumac Butter) half a 2-pound lobster per person is sufficient. Yield is 4 servings.
ingredients
Clarified Butter
Lobster
directions
Melt butter in a small, heavy-bottomed pot over low heat.
Remove pot from heat and let sit for 3 minutes.
Skim froth with a ladle and slowly pour butter into a measuring cup, leaving milky solids in bottom of pot.
Discard solids.
Fill a 6-quart pot three fourths full with salted water and bring to a boil.
Plunge lobsters headfirst into water and boil, partially covered, about 9 to 10 minutes.
Transfer lobsters with tongs to a colander and drain the lobster with the head down to remove excess liquid.
In a small saucepan on medium heat, bring 1 cup of clarified butter with lemon juice, chives, salt and pepper just to a simmer.
Set aside.
Using kitchen shears, remove thin, hard membrane from underside of each tail by cutting just inside outer edge of shell.
Crack claws and serve lobsters on a platter with clarified butter on the side.
Spoon some butter over each lobster tail and serve remainder on the side.