Ingredients:
4 lobster tails
1 cup unsalted butter
4 garlic cloves, minced
2 tablespoons lemon juice
1/4 cup water
Fresh parsley, chopped (for garnish)
Salt and pepper to taste
Lemon wedges (for serving)
Prepare the Lobster Tails:
Using kitchen shears, carefully cut through the top of each lobster shell, stopping at the tail. Gently pull the lobster meat out and rest it on top of the shell. Season lightly with salt and pepper.
Make the Butter Sauce:
In a large skillet over medium-low heat, melt the butter. Add the minced garlic and sauté for about 1-2 minutes until fragrant. Stir in the lemon juice and water, allowing the mixture to heat through without reaching a boil.
Poach the Lobster:
Carefully place the lobster tails into the skillet, ensuring the meat is submerged in the butter. Cook on low heat for about 5-7 minutes, basting the lobster with the butter sauce as it cooks. The lobster is done when the meat becomes opaque and firm yet remains tender.
Serve:
Remove the lobster tails from the skillet, garnish with fresh parsley, and serve alongside the extra butter sauce from the pan. Include lemon wedges for a fresh squeeze over the lobster.
Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4
