😋😍😋😍Buttered Seared Lobster Tail!
🚀🚀🚀Serves 4 in 25 mins.
4 6oz (170g) lobster tails
1 teaspoon salt or to taste
Cracked pepper to taste
2 tablespoons cooking oil
1/2 cup unsalted butter, divided
2 tablespoons fresh lemon juice, (adjust to your taste)
4 large cloves garlic crushed
Lemon slices to serve
1 tablespoon fresh chopped parsley to garnish.
*Thaw out lobster tails, if frozen, in a pot of cold water for 30 minutes or more, until fully thawed. *Rinse and pat dry with paper towels. *Using sharp kitchen shears, cut the top shell down the center of the back to the end of the tail, leaving tail fan intact. *Remove vein or shell shards, if any. *Run your finger between the meat and the shell to loosen it. Spread the meat slightly open. *Pull and lift the lobster meat off of the bottom of the shell, being careful not to pull the tail out completely. *Season lobster tails generously with salt and pepper. *Heat 2 tablespoons butter and oil in a pan or skillet over medium-high heat. Swirl in 1 tablespoon of lemon juice and sear lobster, flesh side down on the pan, for 2 minutes until edges are crisp and golden. *Flip all tails, cover pan and let cook for a further 1-2 minutes, or until shells are pink and meat has just cooked through (opaque) -- be careful not to overcook!
*Melt the remaining butter in the center of the pan; sauté the garlic until fragrant (about 1 minute). *Squeeze in remaining lemon juice and spoon pan juices over the lobster meat.
*Take off heat immediately and garnish with parsley
*Serve with remaining pan sauce and lemon slices.
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