Cut lobster tails down the middle, and then gently peel back lobster tail shell, slowly coaxing meat from the shell. OR cut tails in half, in shell, lengthwise.

Salt and pepper lobster tails, and set aside.

In a large, heavy pot, heat butter and garlic on medium high heat until garlic is soft and browned - about 1 minute.

Stir in white wine.

Add lobster tails to pan, and increase heat to medium high, to a gentile rolling boil.

Ladle sauce over lobster tails and flip over to all sides to help lobster cook faster.

Stir sauce frequently to prevent it from breaking.

When lobster is slightly curled up into itself and is opaque and bright red on the bottom side, it is done - do not overcook.

(If in shell, shell will be bright red and meat will be bright white and opaque.)

Remove from heat and serve!