Garlic Butter Lobster Tails
I N G R E D I E N T S
6-8 lobster tails
4 tbsp unsalted butter
3 tbsp olive oil
3 tsp minced garlic (about 3 cloves)
1 tsp salt
2 lemons, cut in wedges
D I R E C T I O N S
Use kitchen shears to trim the clear plastic-like exoskeleton and legs from the interior side of the lobster tails. Pat the meat dry with a paper towel.
In a large skillet over medium-high heat, melt the butter and add the olive oil, garlic, and salt. Heat the garlic butter for 1-2 minutes, until a drop of water in the pan makes it sizzle.
Place the lobster tails interior-side-down in the butter and press each firmly with a metal spatula to sear the meat. Cook for 3-4 minutes, until meat has turned white. Flip the tails, cover the pan, and cook for 1-2 minutes longer. Exterior should be red and meat should be white, opaque, and tender.
Remove the tails from the butter and place in a serving dish with a little depth to it. Pour the garlic butter over the tails and serve with lemon wedges and coconut rice.
