Broiled Lobster Tails
Tips: Compound Butter Variations:
To prepare Fennel Butter: Combine 1/2 cup finely chopped fennel, 6 Tbsp. softened unsalted butter, 1 Tbsp. dry white wine, 2 tsp. grated garlic, 2 tsp. lemon zest, 1/2 tsp. crushed red pepper and 1/4 tsp. salt in a small bowl. Mash with a fork until well combined and the wine is absorbed into the mixture.
To prepare Porcini Butter: Grind 1/4 oz. dried porcini mushrooms in a spice grinder until a fine powder forms, about 20 seconds. Transfer 1 Tbsp. of the powder to a small bowl (save any remaining porcini powder for another use) and add 6 Tbsp. softened unsalted butter, 2 Tbsp. finely chopped shallots, 2 tsp. dry sherry, 1 tsp. finely chopped fresh rosemary and 1/4 tsp. salt. Mash with a fork until well combined and the sherry is absorbed into the mixture.
To make ahead: Refrigerate compound butter for up to 1 week or freeze for up to 6 months.
2 fat, 1 lean protein