Crab-stuffed lobster tails with lemon-garlic clarified butter

Mince the shallots very fine with the garlic and cook in a skillet with a little olive oil over gentle heat until soft and translucent, not browned.

Gently melt two sticks of salted butter in a small saucepan over medium-low and let the foam and milk solids cook out or sink, without browning.

Preheat the oven to 400 degrees.

Pick through the jumbo lump crab to break up clusters and remove any shell.

Finely chop the parsley, add it to the hot skillet with the shallots and turn off the heat.

Mix the crab with one egg yolk, a little mayonnaise, some lemon zest, a squeeze of lemon, a good amount of Old Bay and the parsley-shallot-garlic mixture.

Cut down the lobster shell with kitchen shears, with a small T at the end; work a finger under to loosen the meat without breaking the shell, lift it and lay it back on top, fanned out.

Season the lobster meat with a little salt and pile the stuffing on top.

Bake at 400 for about half an hour, until the lobster meat reaches 145 degrees inside.

Grate the zest of the remaining lemon and two garlic cloves into a container for the butter.

Strain the clarified butter through a coffee filter, leaving the solids behind, onto the lemon and garlic; mash any big pieces of garlic.

Serve the stuffed tails with the lemon-garlic butter.