5-6 medium (about 8 oz) Lobster Tails
1 stick Butter
2 tablespoons finely chopped Garlic
1 tablespoon Chicken Bouillon Powder
4 tablespoons Brown Sugar
1 teaspoon cracked Black Pepper
Preparing Lobster Tails
Use a scissor to cut the center of the shell all the way to the base of the tail. Remember to cut only the shell not the meat.
Crack the shell firmly along the incision, then pull the meat up through the shell.
Sauteing Lobster Tails
In a large skillet, cook the butter and garlic on medium heat about a minute until fragrant and butter melted. Add chicken powder, sugar, and black pepper. Mix well.
Add lobster tails in the skillet. Slather sauce over the lobsters and let it cook for about two minutes.
Flip lobsters over and cook for another 2 minutes until the shells turn pink.
Roasting Lobster Tails
Transfer lobster tails to a baking tray. Pour the sauce over the lobsters. Place the tray on the middle rack and broil at medium heat for 8-10 minutes. Remember to keep your eye on the oven to prevent the lobster from being overcooked.
Enjoy roasted garlic butter lobster tails with your favorite side dishes. The sweet, tasty, and finger-licking goodness of the sauce can serve as a great dipping sauce for french bread.
I also used the sauce to mix with udon noodles as a side dish. The udon noodle first needs to be blanched in boiling water for a couple minutes then toss in finely chopped garlic that was cooked in hot olive oil. Add a pinch of salt then transfer the noodle to the sauce tray and mix well. Toss in some blanched asparagus to add a nice complementary color and make it look healthy. Then whip out your bibs and dig in.