2 lobster tails; cut into half lengthwise
2-3 tbsp olive oil
5 tbsp butter
1 large garlic clove; grated (if small, use 2 cloves)
1 tbsp chopped red chillies
1 tbsp parsley; finely chopped
Salt, to season
Freshly milled black pepper; to season
Juice of half a lemon
Lemon wedges to serve
Parsley leaves; for garnish
Add the butter, garlic and red chillies to a pan. Heat over low flame till the butter starts to take on a light brown colour (take care not to burn). Remove from heat and keep aside.
Cut the lobster tails into half lengthwise using a sharp knife. Tease out the meat lightly from the shell leaving it attached to the base just at the tail end.
Heat oil in a pan and place the lobsters flesh side down for 3-4 minutes on medium heat.
Turn the lobster tails and cook for another 2 minutes, shell side down (the shells will turn pinkish red)
Turn the lobster tail again and add the butter emulsion, season with salt and pepper. Cook for another 2-3 minutes or till the lobsters are done. Overcooking the lobsters will make it tough and rubbery so make sure that you check the meat to ensure that it’s just cooked through.
Add the parsley leaves and juice of half a lemon.
Remove onto a serving plate and drizzle the pan juices on top.
Garnish with parsley leaves
Serve warm with lemon wedges
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