LOBSTER WITH DRAWN BUTTER RECIPES

Steps:

• For drawn butter, melt butter in 1-quart saucepan over low heat, without stirring, 10-15 minutes or until melted and solids separate from fat. Remove from heat; let stand 5 minutes. Skim off foam. Slowly pour off clear yellow liquid, leaving behind the residue of milk solids that has settled to the bottom of the pan. Keep warm.
• Add 1 1/2 gallons water to a large (16-24 quart) stockpot. Add Old Bay, onion and garlic; bring to a low boil.
• Meanwhile, tie clams loosely in cheesecloth allowing room for them to open. (This captures any loose clam meat that may fall out of the shell once they open.) Set aside.
• Add potatoes; cook 10 minutes. Add lobsters; cook 10-12 minutes total. When lobster has 7 minutes left to cook, add cheesecloth full of clams. When lobster has 3 minutes left to cook, add corn on the cob. 
• Once cook time is finished, strain the boil, discarding garlic and onions. Remove clams from cheesecloth; cut lobster tails in half lengthwise. Arrange contents on a large platter or table spread with paper. Sprinkle with parsley; serve immediately with clarified butter, lemon wedges and Kosher salt, as desired.  

Steps:

• Soak 8 (8-inch) wooden skewers in water for 30 minutes.
• Meanwhile, using kitchen shears, cut lengthwise down the centers of each lobster-tail shell top, stopping about 1 inch above the center tail fin. Use a spoon or knife to gently release the meat from the shell. Using your hands, gently open each lobster tail like a book and thread a skewer lengthwise through each tail. Transfer the tails to a rimmed baking sheet or a plate and brush evenly with oil.
• Open bottom vent of a charcoal grill completely. Light a briquette-filled chimney starter. When the briquettes are covered with gray ash, pour them onto the bottom grate of the grill. Adjust the vents as needed to maintain an internal temperature of 350 to 400°F (medium heat). (If using a gas grill, preheat to medium (350 to 400°F).)
• Whisk butter, garlic, parsley, tarragon, crushed red pepper, salt, lemon zest and lemon juice together in a small heatproof bowl or small saucepan until combined. Oil the grill rack and place the lobster tails cut-side down on the oiled grates. Grill, uncovered, until the meat is lightly caramelized, 3 to 5 minutes. Turn the tails cut-side up, brush evenly with half of the melted butter mixture (about 1 teaspoon per tail), and continue grilling, covered, until an instant-read thermometer inserted into the thickest portion registers 135°F, 5 to 7 minutes. Transfer the grilled lobster tails to a platter, brush evenly with remaining butter mixture and sprinkle with chives. Remove and discard the skewers. Serve with Drawn Butter for dipping.