Pan-Seared Lobster Medallions with Garlic-Infused Olive Oil and Fresh Parsley

Prepare the lobster: Cut the raw lobster tail meat into 1-inch thick medallions. Pat them dry with paper towels to ensure a clean sear.

Heat a small non-stick skillet over medium-high heat. Add the garlic-infused olive oil until shimmering.

Add the lobster medallions to the pan. Sear for 2 minutes per side until they turn opaque and develop a light golden crust. The aroma of garlic and sweet seafood should fill the air.

Meanwhile, blanch the green beans in boiling water for 3 minutes until vibrant green but still crisp, then drain well.

In a small bowl, lightly toss the pre-cooked Spanish style rice with the blanched green beans.

Plate the lobster medallions over the rice and green bean mixture. Drizzle any remaining garlic oil from the pan over the top and garnish generously with the chopped flat-leaf parsley. Serve warm.