6 6oz lobster tails, cut in half
½ clove from elephant garlic
1 stick butter
½ cup olive oil
½ tsp dried oregano
¼ tsp black pepper
juice of half lemon
3 tbsp lemon flavored cooking wine (or chardonnay if you prefer)
2 tbsp Italian bread crumbs
Preheat the oven to 400°
Place the cut lobster tails in a glass or foil baking pan and loosen the meat.
In a small saucepan, melt the butter and add the olive oil; add the garlic and cook just until fragrant. Add the oregano and pepper. (can add more to taste)
Add the juice of ½ lemon and the white wine. Add the bread crumbs.
Spoon the mixture under the meat of the tails and then drizzle the remaining marinade over the tops of the tails.
Cover with foil and marinate in the refrigerator for 3-4 hours.
Bake covered for ½ hour(longer if tails are bigger) then remove the foil and continue to cook for another 10 minutes or until slightly browned.