🌎 The World Cookbook

2-4 lobster t Tails, de-veined and shells removed
salt and pepper to taste
5 oz butter
1/4 cup diced garlic
1/4 cup diced cilantro or parsley
1 tsp red pepper flakes
1 tbsp italian herb seasoning mix
1/2 cup white wine or stock
1 cup heavy cream
1 lemon sliced into thin rounds, and then wedges

Cut lobster tails down the middle, and then gently peel back lobster tail shell, slowly coaxing meat from the shell. Salt and pepper lobster tails, and set aside. In a large, heavy pot, heat butter and garlic on medium high heat until garlic is soft and browned - about 3 minutes. Stir in cilantro, red pepper flakes, italian seasonings and stock, let boil 2 minutes. Turn heat off and slowly whisk in cream. Add lobster tails to pan, and increase heat to medium high, to a gentile rolling boil. Ladle sauce over lobster tails and flip over to all sides to help lobster cook faster. Stir sauce frequently to prevent it from breaking. When lobster is slightly curled up into itself and is opaque and bright red on the bottom side, it is done - do not overcook. Remove from heat and serve!