Boil lobster tails in salted water for 7 minutes. Shock in ice water. Dry off. Cut lengthwise down the middle.
Glaze par cooked lobster tail in butter and broil for 4-5 minutes until golden and brown. Drizzle with more butter. Serve with pickled red onions
1 tsp Fresh Lemon Juice
1/2 cup Salted Butter
Melt all together and whisk to incorporate.
This Little Goat Went to Hong Kong Pickled Red Onions
Yield: 6 cups onions, 2 cups brine
Active time: 20 minutes
1 dry Thai chilies
2 tablespoons This Little Goat Went to Hong Kong
1 ⅔ cups red wine vinegar
6 ½ tablespoons water
5 teaspoons salt
13 tablespoons sugar
8 cups red onion, julienned (about 4 medium)
Add chili, Hong Kong, vinegar, water, salt, and sugar to medium stock pot and bring to a boil. Place onions in a 3 quart container (or 2 1 quart mason jars). Strain liquid over onions, place a small plate or lid over them and weigh it down. After 15 minutes, check that all onions are covered. Cool to room temperature, cover container and refrigerate for up to 1 week.