- 2 Tristan Lobster Tails
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1/4 cup dry white wine
- Juice of 1/2 lemon
- 1 tablespoon chopped fresh parsley
Preheat a large skillet over medium-high heat. Season the Tristan Lobster Tails with salt and pepper.
Add the olive oil to the skillet and swirl to coat. Place the lobster tails in the skillet and cook for 3-4 minutes on each side, or until the meat is opaque and slightly browned.
Remove the lobster tails from the skillet and transfer them to a plate.
In the same skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant.
Pour in the dry white wine and lemon juice, and stir to combine. Cook for 2-3 minutes, or until the sauce has reduced and thickened slightly.
Remove the skillet from the heat and stir in the chopped fresh parsley.
Spoon the lemon butter sauce over the pan-seared Tristan Lobster Tails and serve immediately.
This Pan-Seared Tristan Lobster Tails with Lemon Butter Sauce recipe is a simple yet elegant dish that highlights the delicate flavor and texture of Tristan Lobster Tails. The pan-searing technique gives the lobster tails a crisp exterior while keeping the meat juicy and tender, and the lemon butter sauce adds a bright and tangy note that perfectly complements the sweetness of the lobster meat. Enjoy!