Salmon with garlic butter and lobster in lemon cream

– 4 salmon fillets (approximately 150g each)

– 2 lobster tails

– 4 cloves of garlic, minced

– 100 g butter

– 200 ml of milk cream

– 50 ml of fresh lemon juice

– 2 tablespoons fresh parsley, chopped

– Salt and pepper to taste

1. Prepare lobster tails: If the lobster tails are raw, cook them in boiling water with salt for about 5-7 minutes until they are pink and cooked. Then remove them from the water, let them cool a bit, and cut the top of the shell to remove the meat. Book up.

2. Cooking salmon: In a large pan, melt 50 g butter over medium heat. Season salmon fillets with salt and pepper to taste. Place the steaks in the skillet with the skin down and cook for 4-5 minutes. Then, flip the steaks and cook for another 3-4 minutes, or until cooked to your liking. Remove the salmon from the pan and keep warm.

3. Make the garlic and lemon sauce: In the same pan, add the rest of the butter (50 g) and the minced garlic. Simmer over medium heat until garlic is golden and fragrant, about 1-2 minutes.. Add the cream milk and lemon juice, and mix well. Slow cooker for a few minutes until sauce thickens slightly.

4. Incorporating Lobster: Add lobster meat to the sauce and slow cook for 2-3 minutes to heat and allow to soak up the flavors.

5. Serve: In a plate, place a salmon steak and pour the lobster sauce on top. Decorate with chopped parsley.

Extra Tips: This dish can be accompanied with mashed potatoes or a fresh salad to balance the richness of the cream. Be sure to serve it hot to enjoy all the flavors. Enjoy your meal!