Serves 4
Directions
- 1Cut the top of the lobster tail lengthwise using scissors.
- 2Gently pull the meat from the shell and place it on top.
- 3Add butter to a hot pan.
- 4Place the lobster tails and asparagus in the pan with the butter.
- 5Cook the lobster tails and asparagus covered for 6-8 minutes.
- 6Remove the lobster tails and asparagus from the pan.
- 7Add butter and minced garlic to the same pan and cook until fragrant.
- 8Pour in heavy cream.
- 9Add lemon juice.
- 10Stir in Parmesan cheese.
- 11Season with salt and pepper.
- 12Whisk until the sauce thickens.
- 13Place lobster tails on plates.
- 14Spoon the creamy sauce over the lobster tails.
- 15Arrange asparagus on the side.
- 16Garnish with lemon slices and chopped parsley.
Ingredients
- Asparagus
- 3 Lobster tails
- 3 tablespoons Butter
- 2 cloves Garlic
- 0.5 cup Heavy cream
- 2 tablespoons Lemon juice
- 0.25 cup Parmesan cheese
- Salt
- Pepper
- Chopped parsley
- Lemon slices
Equipment
ScissorsPanTongsLidSpoon
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