2 lobster tails
3 tablespoons unsalted butter
1 garlic clove
½ teaspoon salt
lemon wedges
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Place the lobster tails on the June Pan. Use kitchen shears to cut the top of one lobster shell down the center without cutting through the fan of the tail. Flip the tail over.
2 lobster tails
June Pan
kitchen shears
Cut down the middle of the underside of the shell. Leave the central fin (the fan at the end of the tail) intact.
Slip your thumb between the shell and the meat and use it to carefully loosen the meat from the shell on both sides. Once the meat is loosened, gently lift it through the top slit and rest it on the shell. Repeat with the remaining lobster tail.
Horizontally insert the June Food Thermometer into the center of thickest part of the larger lobster tail.
June Food Thermometer
Place the butter in a ramekin. Crush the garlic to a paste with a garlic crusher, mortar and pestle or knife and add it to the butter. Place the ramekin on the June Pan.
3 tablespoons unsalted butter
1 garlic clove
measuring spoons
garlic crusher
large ramekin
Transfer the June Pan to the middle shelf of the June Oven. Plug the June Food Thermometer into the jack. June will notify you when the lobster is ready.
June Oven
Remove the lobster from the June Oven and transfer it to plates or a serving platter. Squeeze the lemon wedges over the lobster and serve immediately with the garlic butter.
lemon wedges
garlic butter
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