4 lobster tails, 5 to 6 oz each 1 Tbsp fresh parsley, very finely chopped, plus more for garnish 2 garlic cloves, pressed 1 tsp dijon mustard 1/4 tsp fine sea salt 1/8 tsp freshly cracked black pepper 1 1/2 Tbsp olive oil 1 1/2 Tbsp fresh lemon juice 4 Tbsp unsalted butter, divided How to Prepare/Butterfly Lobster Tails: 1. Cut the Shell: Use kitchen scissors to cut through the top shell of the lobster tail, stopping at the base of the tail and snipping through the top port

8 ounces linguine 3 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil 4 garlic cloves minced 1 shallot minced 3/4 teaspoon...

10 jalapeno peppers (sliced in half lengthwise, remove the seeds if desired) 3 Tbsp. sour cream 4 oz. cream cheese (softened, room...

For the Sauce: 1 tbsp extra virgin olive oil 2 tbsp salted butter 2 cloves garlic, minced a pinch of saffron (20-24 threads)...

2 lobster tails 2 tbsp Unsalted Butter 1 tsp garlic parsley salt 1 tsp lemon juice With sharp kitchen scissors, cut through the center of...

2 (4 ounce) lobster tails 4 tablespoons butter 1 teaspoon lemon zest 1 clove garlic, grated salt and ground black pepper to taste 1...

1 stick unsalted butter, cubed 2 tablespoons white miso 1 tablespoon Sriracha 2 tablespoons fresh lemon juice, plus wedges for serving 2...

2 (4 ounce) lobster tails 4 tablespoons butter 1 teaspoon lemon zest 1 clove garlic, grated salt and ground black pepper to taste 1...

1. Thaw your lobster tails, then put a skewer through them to keep them from curling. 2.. Bring a pot of water to a boil. 3. Reduce heat...

Prep Time: 15 minutes Cook Time 10 minutes Yield: 2 servings Ingredients 2 lobster tails, thawed 2 ripe plantains, sliced ¼ cup coconut...