Vessy’s Gourmet kitchen

1. Cut the top off a garlic head and air fry in a small covered dish for 30 mins at 390 F or alternatively roast in the oven until soft;
2. Pat dry, trim and cut the shell in the middle and pull the meat out;
3. Melt butter and squeeze the roasted garlic in; blend with an immersion blender, add parsley and smoky chili flakes and brush lobster tails; reserve half it for dipping;
4. Brush lobster tails and grill for about 20 mins or until internal temp is at least 135 F (don’t overbook); brush butter once more during the cooking time;
5. Warm up the remaining butter and add some lemon juice and zest; brush more butter or dip in or both, finish with chives and enjoy!