Surf and turf recipe

In a small skillet, saute garlic in 2 teaspoons oil until tender; remove from the heat. In a small bowl, combine the parsley, green onions, thyme, lemon peel, salt, pepper, cayenne and reserved garlic. Set aside 1/2 cup for crumb topping.Add softened butter to remaining herb mixture; mix well. Shape into a 1 in. thick log; wrap in plastic wrap. Refrigerate for 30 minutes or until firm. For crumb topping, combine the bread crumbs, melted butter and reserved herb mixture; set aside.Split lobster tails in half lengthwise. With cut side up and using scissors, cut along the edge of shell to loosen the cartilage covering the tail meat from the shell; remove and discard cartilage.