4 5 OZ., THAWED
½ BUNCH, ENDS TRIMMED
4 CLOVES, MINCED
⅓ CUP FRESHLY GRATED
1 TBSP, CHOPPED
Prep lobster tails: use kitchen shears to cut lobster down the middle, leaving the tail intact. Run your fingers between the lobster meat and the shell to loosen it, then remove the meat and place it on top of the shell.
Heat butter in a large skillet, then place the lobster flesh side down in the skillet. At this time, add the asparagus into the skillet as well.
Place a lid on the skillet, then cook for 2 minutes over medium heat. Then, turn lobster over and sauté the asparagus, place a lid on the skillet and cook for 2 more minutes. Use kitchen tongs to remove lobster and asparagus; set aside.
Keep the butter/lobster juice in the skillet, then add 1 tbsp butter and the garlic and sauté for 2 minutes over medium heat. Reduce heat to medium-low, then add the heavy cream and lemon juice, then slowly stir in the parmesan cheese until it’s melted. Allow sauce to simmer for 1-2 minutes or until it thickens, then add the lobster and asparagus back in. Drizzle cream sauce over the lobster, sprinkle with fresh parsley and black pepper and enjoy!