I was quite skeptical when I first heard this "tasted like lobster," but after hearing this mentioned more than three times in the last two weeks I thought I should try it.
Personally, if I squint my eyes (and my palette) picturing myself oceanside with the smell of the salty air... well maybe. Nonetheless, it's garlicky-brown-butter goodness that is good on anything. Enjoy!
2 large or 3 small ripe beefsteak tomatoes
6 tablespoons unsalted butter
1-2 Small garlic cloves crushed
Flaky sea salt, like Maldon
Coarsely ground black pepper
Country bread or Baguette for mopping up the butter
Core the tomatoes about 1/3-inch thick. Divide the tomato slices on a plater or individual plates. Make sure not to overlap the slices so that the butter can cover each slice.
Place the butter and garlic in a small heavy-bottomed saucepan and set over medium low heat. Let the butter melt completely. It will begin bubbling. Simmer until the water cooks off. You will know when it begins to to smell nutty and brown. Swirl the butter in the pan frequently to prevent burning until the butter turns the color of a hazelnut, remove it from the heat. Use a soup spoon to ladle it over the tomatoes generously. Leave the crushed garlic in the pan or place on the side of tomatoes.
Season the tomatoes with sea salt and pepper. Best served while butter is still hot. I use the bread to mop up the butter and tomato juices, my favorite part!