Hello, welcome to:
Flavors of Spain;
In the Southwest.

On this occasion I want to show you how to make a incredibly easy lobster tails with dry sherry, garlic, butter and parsley.

This is what you need:

2 Lobster tails (about 4 to 5 oz ea.)
⅓ Cup Spanish Dry Sherry (or dry white wine)
1 Tbs. Garlic thinly sliced
1 Tbs. Butter
1 Tbs. Parsley chopped
1 Tbs. E.V.O.O.
1 Tbs. Lemon juice
Salt

Cut underside of lobster tails with kitchen shears
Use heavy chef’s knife to split lobster tails in half
Detach lobster meat from shells using your thumb
Drizzle olive oil on lobster tail halves
Add butter to a hot skillet
Add garlic and cook until fragrant
Add Lobster tail halver
Add Dry Sherry or white wine
Cover and let cook for about 2 to 3 minutes
Uncover and add salt, lemon juice and parsley
Cook for another minute (Do not over cook!!!)
Serve and enjoy!

Thank you Jon Sayles for your wonderful music
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