4 (4-6 oz) lobster tails
2 Tbsp. Salt
2 qts. water
Bring 2 quarts of water to a boil in a tall saucepan. Add salt and dissolve.
Reduce heat until the water is just shy of a boil.
Add lobster tails and make sure they are fully immersed. Cook for 1 minute per ounce. (4 minutes for 4 oz, 6 minutes for 6 oz)
Remove from water with tongs, slice down the middle and serve with infused drawn butter.
1 cube butter
Zest/peel from a lemon (or orange, or lime) - just get the colored portion of the peel, the white pith will add bitterness to your butter.
Preheat oven to 225 degrees F.
In an oven safe vessel, (I like to use a narrow pyrex measuring container) combine the butter and citrus peel. Place in the oven for 45-60 minutes.
Remove from oven and strain the peels out of the butter.