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Prep Time: 25 minutes
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.Divide the lobster tails and corn among 2 plates. Serve with the dinner rolls and any remaining garlic butter.