4 pcs lobster tails, smalled, shelled
4 tbsp unsalted butter
1 tbsp garlic, chopped
salt and ground black pepper, to taste
2 tbsp lemon juice, to taste
For Serving:
lemon wedge
parsley
Butterfly your lobster tails and season them with salt and pepper.
In a large frying pan, melt the butter over medium-high heat. Add chopped garlic and lobster tails.
Sauté the lobster tails for 5 minutes. Constantly flip the lobster tails and cook them for 2 minutes on each side. Add lemon juice.
Use a spoon to baste the pan juices over the lobster meat. Once cooked, take it off the heat.
Serve them warm with leftover hot butter and lemon juice over each tail.
Garnish with a lemon wedge and chop parsley. enjoy your mouth-watering lobster tails!
To defrost lobster tails, you can place them in the fridge the night before to thaw them out or a bowl of cold water if you happen to do this last minute.
When thawing in the fridge, remember to place them in a closed container or wrap them in plastic. When thawing in cold water, remember to place them in a leak-proof plastic bag before submerging it in water and change the water every 30 minutes until defrosted.
Pat them dry with a towel and make sure they feel flexible before cooking.
Sugar: 1g
:
Calcium: 8mg
Calories: 106kcal
Carbohydrates: 1g
Cholesterol: 31mg
Fat: 11g
Fiber: 1g
Iron: 1mg
Monounsaturated Fat: 3g
Polyunsaturated Fat: 1g
Potassium: 21mg
Protein: 1g
Saturated Fat: 7g
Sodium: 6mg
Trans Fat: 1g
Vitamin A: 351IU
Vitamin C: 4mg
