4 each 4-ounce lobster tails

1 tablespoon garlic (minced)

2 tablespoons olive oil

1/4 pound of butter

1/4 cup white wine

2 tablespoons lemon juice

1 teaspoon red chili flakes

1/2 teaspoon oregano (dried)

1/2 teaspoon salt

Pinch black pepper (ground)

1/4 cup parsley (finely chopped)

1. Place the lobster tails on a flat surface.

2. Using a sharp knife, carefully split the tails in half and set aside.

3. Heat 2 tablespoons of oil in a sauté pan, place the tails cut side down in the pan and sauté for about three to four minutes or until the tails become red in color.

4. Once the tails are red, remove from the pan and drain the excess oil.

5. Using the same pan, add the butter and garlic and cook until the butter is fully melted and starts to foam up.

6. Add the remaining ingredients and bring to a simmer.

7. Place the tails back in the pan and let simmer for an additional three to four minutes.