Remove lobster tails from packaging.
Cut the shell (belly side) with kitchen scissors.
Remove the meat from shell by using a spoon to slide between the shell and meant, in one piece and slice into 3cm medallions.
Finely chop parsley, basil and garlic.
On low heat melt four tablespoons butter and two tablespoon of oil and add salt and pepper.
Once butter has melted turn heat up to medium and add chopped herbs and cook until garlic is soft.
Add lobster and turn to coat with mix and simmer in the frypan until cooked.
Plate, season with lemon juice and salt and pepper and serve.