Air Fryer Lobster with Cream Sauce

INGREDIENTS

• 2 fresh lobster tails, each weighing about 6 ounces
• 3 tablespoons butter, divided
• salt and fresh ground black pepper, to taste
• 1 tablespoon finely diced shallots
• 2 cloves garlic, minced
• 2 tablespoons fresh chopped parsley, plus more for garnish
• ⅓ cup heavy cream
• 1 tablespoon grated parmesan cheese
• 1 tablespoon lemon juice
• lemon wedges, for serving

INSTRUCTIONS 

• Thaw lobster tails, if frozen.
• Place thawed lobster tails on a cutting board or working surface.
• Using kitchen shears, cut straight along the center of the top of the lobster shell, cutting towards the fins of the tail, but do not cut through the fin.
• Gently open up the shell and run a spoon between the meat and the shell to loosen it up.
• Open up the shell, carefully so you don’t break it, and pull and lift the lobster meat off the bottom of the shell, but do not remove it.
• With a knife or kitchen shears cut halfway through the meat down the center, but do not cut all the way through.
• Melt 1 tablespoon butter and brush the lobster tails with the butter.
• Season the lobster tails with salt and pepper.
• Place the lobster tails in the air fryer basket and cook at 380˚F for 5 to 7 minutes, or until the lobster meat is opaque and cooked through.
• In the meantime, prepare the sauce and melt remaining 2 tablespoons butter in a skillet.
• Add shallots to the skillet and cook for 1 minute.
• Stir in the garlic and parsley and cook for 20 seconds while stirring.
• Reduce heat to medium-low.
• Stir the heavy cream into the skillet.
• Add the parmesan cheese and bring sauce to a simmer; continue to cook for about 1 to 2 minutes, or until slightly thickened.
• Whisk in the lemon juice.
• Taste and adjust with a little salt and pepper, if needed.
• Remove from heat.
• Serve sauce with lobster tails.