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1. This split and cut tails just need thawing. They are fully prepared ready to bake – the perfect prepared lobster tail. Place lobster tails, meat side up, on baking sheet.
2. To make the sauce, melt the butter, then add the diced shallot and garlic and cook until soft. Add the white wine and bring to the boil. Allow to simmer and let reduce by half. Add the honey, the juice and zest of one lemon. The sauce should be syrupy in texture. Season. Set aside.
3. Using half of the honey and the chardonnay syrup sauce from step 2, spoon over the lobster tail meat and reserve the remaining sauce for serving.
4. Bake in a hot oven at 180°C for 12-14 minutes, or until the lobster meat is opaque, and the edges are slightly charred.
5. Deep fry French fries at 175°C until crisp and toss in salt. Place in chip cone.
6. Garnish with chopped parsley (lots) and lemon wedges and serve immediately with the remaining warmed sauce on a wooden board. Add the cone of skinny French fries and lemon mayonnaise.
