For the easy aioli sauce, simply whisk together all the ingredients in small bowl: mayonnaise, mustard, garlic, hot sauce and lemon juice. Set aside and keep it covered.

For the gremolata, toss all ingredients in small bowl and set aside: capers, parsley, scallions, lemon juice, olive oil, salt and pepper to taste.

Next, prepare the lobster tails: first remove the hard lining on the inside of tails using kitchen shears. Cut along the edges and peel it back discarding. Rinse the lobster under running cold water and wash away any impurities.

Heat a large pan over high heat until the pan is extra hot. Add the lobster tails, inside facing down, into the pan. Add a splash of white wine, about 1/2 cup, close tightly with lid and steam for 4 to 5 minutes, about 7 to 8 minutes for extra large lobster tails. Add the butter and minced garlic to the pan and cook for 2 to 3 more minutes, coating the tails in the mixture. Season the tails lightly with salt and black pepper.

Serve the lobster tails warm with aioli sauce and a side of gremolata. Drizzle with eel sauce, if desired. If desired, served with a side of simple risotto, pasta or toasted baguette.