Butterfly shrimp, clean and set aside. To a bowl, combine cajun seasoning, Italian seasoning, red pepper flakes, salt, and pepper. Mix ingredients.
Season lobster tails on flesh side with half the seasoning mixture.
In a pan, over medium heat, add butter mix until butter is melted. Add lobster tails into the skillet flesh side down and cook for 3 minutes. Remove from skillet, set lobster tails to the side on a plate.
In the same pan, toss in garlic, sauté for 1 minutes until fragrant. Pour in white wine and allow liquid to reduce by half (about 5 minutes). Squeeze in 1/2 a lemon juice. Sprinkle in your spice blend and whisk.
Transfer lobster tails back into the skillet (shell side down) and baste lobster with sauce for 2 minutes.
Sprinkle on parsley, and garnish with lemon wedges.
Serve hot, and enjoy!
