Butter Seared Lobster Tails

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  Lobster
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  1 teaspoon salt (or to taste)
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  1 pinch cracked pepper (to taste)
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  Vegetable oil(30g)
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  Unsalted Butter(120g)
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  Lemon Juice, Fresh(30g)
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  Garlic(240g)
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  Lemon
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  Parsley, Fresh(15g)

Instructions

1. 1Thaw the lobster tails in a pot of cold water for 30 minutes or until fully thawed. Rinse and pat dry thoroughly with paper towels.
2. 2Using sharp kitchen shears, cut the top shell down the centre of the back to the end of the tail, leaving the tail fan intact. Remove any vein or shell shards, then run your finger between the meat and shell to loosen it. Spread the meat slightly open and gently pull the lobster meat away from the bottom of the shell, keeping it attached at the base.
3. 3Season the lobster meat generously with salt and pepper on both sides.
4. 4Heat the vegetable oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Once the butter is foaming, place the lobster tails flesh-side down in the pan and sear for 2–3 minutes until the meat edges turn golden brown and crisp.
5. 5Flip the tails shell-side down, cover the pan, and cook for 1–2 minutes until the shells turn bright pink and the meat is opaque throughout. Use tongs to rotate if needed to ensure even colour change on the shell.
6. 6Reduce heat to medium, add the remaining butter and minced garlic to the pan, and sauté for 1 minute until fragrant. Squeeze in the fresh lemon juice and baste the lobster meat with the pan juices.
7. 7Remove the pan from heat immediately. Divide the lobster tails evenly into 4 shallow bowls or plates while hot, drizzling each with the butter-garlic pan sauce. Garnish with fresh parsley and serve with fresh lemon slices.