The sister: It’s America’s Birthday.
The niece: Where is she?
Over on the left coast, we celebrated with a parade with friends, lobster tails, peach cobbler, and a rooftop view of dozens of fireworks shows. Happy Birthday, America!
Lobster Tails with Clarified Butter (Giada De Laurentiis)
- 4 (each 1/2 to 3/4-pound) lobster tails, thawed if frozen
- 1/4 cup Clarified Lemon Butter, plus 1 cup, recipe follows
- Special Equipment: 4 metal skewers or 4 wooden skewers soaked in water for 30 minutes
Light the coals in a fire pit 1 hour before cooking or preheat a gas or charcoal grill.
Using kitchen shears or a sharp knife, cut through the top shell lengthwise. Cut a slit through the meat lengthwise taking care not to cut through the bottom shell. Gently pull the shells apart. Thread a skewer, starting at the underside base of the tail, along the inside of the bottom shell. Brush the meat with 1/4 cup of the clarified butter. Wrap the lobster tails in heavy-duty aluminum foil. Bake for 12 to 15 minutes or until the lobster meat is opaque.
Place the remaining clarified butter in a butter warmer or dipping bowl. Remove the meat from the lobster shells and dip in the Clarified Butter.
Clarified Lemon Butter:
- 3 sticks (1 1/2 cups) unsalted butter, cut into 1/2-inch pieces
- 3 lemons, zested
In a small, heavy bottomed saucepan, heat the butter over medium-low heat. Pour the mixture into a 2-cup glass measuring jug. Let the melted butter stand for 5 minutes. Using a spoon, remove the foam from the top of the butter. Place the lemon zest in small bowl. Pour the clarified butter over the lemon zest and discard the milk solids left in the bottom of the jug.
Peach Cobbler (Epicurious)
- 6 large peaches, cut into thin wedges
- 1/4 cup sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon cornstarch
For biscuit topping
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 stick cold unsalted butter, cut into small pieces
- 1/4 cup boiling water
Preheat oven to 425°F.
Toss peaches with sugar, lemon juice, and cornstarch in a 2-qt. nonreactive baking dish and bake in middle of oven 10 minutes.
Make topping while peaches bake:
Stir together flour, sugar, baking powder, and salt. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in water until just combined.
Remove peaches from oven and drop spoonfuls of topping over them. Bake in middle of oven until topping is golden, about 25 minutes. (Topping will spread as it bakes.)