A meal fit for a king in just 20 minutes! Enjoy juicy goldened lobster tails in a light, dreamy Chardonnay sauce, brushed with rich butter and parsley for a truly gorgeous plate. Excite the senses, indulge for dinner.
2 Tbsp. Extra Virgin Olive Oil
2 tsp. Lemon Juice
¼ Cup Chardonnay Wine
1 oz. Unsalted Butter, room temperature
2 Tbsp. Chopped Parsley
Using a sharp knife, cut the lobster tails in half lengthwise. Season with salt and pepper.
Heat olive oil in a medium sized pan over medium-high heat. Place lobster tails meat side down and cook for 1 ½ minutes or until slightly golden.
Turn the tails to the other side, add garlic, lemon juice and wine. Cook for two minutes until some liquid evaporates.* Add butter and parsley and serve.
*USDA recommends cooking fish and shellfish to a minimum internal temperature of 145°F
