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  

Korea Butter 

3 Tbsp This Little Goat went to Korea  

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  

Time:4 hours 

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.