salt and pepper
2 tbsp. garlic cloves, minced
1 tsp. shallots
In a large pot, boil the lobster tails in water.
Do not cook all the way. Split tails in half. Remove meat.
Powder tails with flour, salt and pepper.
In a heavy skillet, sauté garlic and shallots in 2 tablespoons olive oil and 1 tablespoon of butter over moderate heat.
Cut lobster tails into two large chunks and sauté tails.
Garnish with fresh parsley and serve.