I always make this recipe as a quick end of the year lunch before we head off to celebrate the night with friends, served with champagne and oysters but you can serve it any time during the festive season because it’s so simple and takes so little time to prepare.

⏰ 15 minutes.    ? $$$.

? 2 people.  Difficulty: ⭐️⭐️

☑️ Ingredients:

• • 2 small lobster tails
  • 1 clove garlic, finely chopped
  • 1 tsp butter

Olive oil to drizzle

• Salt and pepper to taste
• 1 tsp chopped parsley
• 2 slices crusty Italian bread to make bruschetta
• 1/4 cup white wine

? Procedure:

1. Place lobster tails with butter, garlic, 1/2 tsp salt in a small pan. Cook on med-high heat, turning every 40 seconds.
2. After all sides have come in contact with heat, add wine and parsley. Continue to cook until liquid has reduced. Do not over cook lobster, whole process should take 5-7 min. Remove from heat and let cool. 
3. Cut lobster tails open and remove meat. Chop with s knives into small pieces.
4. Prepare bruschetta bread by toasting and drizzling with olive oil and salt. Place lobster meat on top and add some of the juices from the pan. Place on plate and drizzle entire plate with olive oil and sprinkle with salt. Serve with fine champagne, prosecco or gerwurtztraminer (my fave).