Buttered Lobster Tails with Aioli and Gremolata

Ingredients

• 8 lobster tails
  
  Whale of a Tail 8 Colossal Tails
  Maine/Canadian lobster tails are more sweet and tender than any warm-water tail.
  
• dry white wine
• 4 garlic cloves, minced
• salt and black pepper
• 1/2 cup butter
• For Gremolata:
• 2 tablespoons capers
• 1/4 cup flat-leaf parsley, chopped
• 1 green scallion, diced
• zest and juice from 1 lemon
• 1 tablespoon olive oil
• salt and pepper to tast
• For Aioli Sauce:
• 1/2 cup olive oil mayonnaise
• 3 tablespoons course Dijon mustard
• 1 teaspoon Sriracha hot sauce
• juice from 1 lemon
• 2 garlic cloves, very finely minced

Instructions

• 1. For aioli sauce, simply whisk all ingredients in small bowl, set aside and keep covered.
• 2. For gremolata, toss all ingredients in small bowl and set aside.
• 3. For lobster tails, first remove the hard lining on the inside of tails using kitchen shears. Cut along the edges and peel back. Split meat down the middle and clean. Heat a pan to medium/high heat and place lobster inside facing down. Add a splash of white wine, close tightly with lid and steam for 4 minutes. Add to pan add butter and minced garlic. Season tails lightly with salt/pepper and cook for a 5 more minutes.
• 4. Serve warm tails with aioli sauce and a side of gremolata. Drizzle with eel sauce if desired.