Prep Time: 25 minutes

Serves 2

Ingredients:

• 2 Lobster Tails, thawed
• 2 ounces Butter
• 4 cloves Garlic, minced
• 2 ears Corn, husk and silk removed
• 2 Dinner Rolls
• 1/2 Tbsp. Olive Oil
• Salt and Pepper, to taste
• 1 Tbsp. Ancho Chili Powder (optional)
• 1 tsp. Honey (optional)

Fill a large pot with water and season with a pinch of salt. Bring to a boil and add corn. Cover and, once the water comes back to a boil, turn off the heat and let the corn cook in the hot water until tender, about 10 minutes.

While the water is heating up, prepare the lobster tails by patting them dry and laying them flat on a cutting board. Using a sharp knife and starting from the flippers, cut each in half lengthwise. Pat the exposed meat dry.

Melt the butter in a large sauté pan over medium flame. Add the garlic, ancho chili and honey (if using) and stir until fragrant, about 30 seconds. Add the lobster tails, flesh side down, and cook for 3 minutes. Gently flip the tails onto their shells and spoon the garlic butter over each. Continue basting for another 3 minutes. Season with salt and pepper, to taste.