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Vanilla Rum Butter Lobster




Source of Recipe


Brad Elston


List of Ingredients




4 each 10- to 12-ounce Australian lobster tails (split in half)
8 ounces vanilla infused butter
¼ cup spiced rum
4 tablespoons jerk seasoning
2 ounces clarified butter
3 medium purple potatoes
¼ cup cream
4 tablespoons butter
Salt and pepper, to taste

Breakdown for vanilla infused butter:
8 ounces butter (soft)
2 tablespoons vanilla extract (pure)

Breakdown for potatoes:
3 medium purple potatoes
4 tablespoons butter
¼ cup heavy cream
Salt and black pepper, to taste

For lobster tail:
4 each lobster tails
4 tablespoons jerk seasoning

For sauce:
¼ cup Captain Morgan's spiced rum
8 ounces vanilla infused butter (cold)
1 ounce shallots

Recipe



For butter:

In a mixer, begin to whip butter on medium speed. Add vanilla and incorporate. When vanilla is completely incorporated, turn mixer on high, and whip for 1 to 2 minutes. Put in refrigerator and cool until needed.

For potatoes:

Boil potatoes until soft (with skin on). Drain and mash by hand or with a mixer with butter and cream. Season to taste and reserve for service.

For lobster tail:

Split lobster tails in half and dip meat side of lobster tail halves in jerk seasoning. In a saute pan, heat up clarified butter and sear the seasoned side of lobster tail and finish in the oven. Before serving, loosen the meat from the shell and replace. Set tail halves crossing each other on top of the purple mashed potatoes.

For sauce:

Place shallots (minced) and rum in a saute pan and burn alcohol from the rum. Remove from heat and put vanilla butter in pan and swirl around until butter is completely dissolved. Pour over lobster and serve.