The lobster tails here are small, coming from spiny lobsters that don’t grow to the size of Maine lobsters, for example. But they are delicious, especially when Gloria cooks them. We’re winding down on her cooking, and soon I’ll be back to my own much simpler fare. But Gloria’s langostas, with salad and yucca frita,  made a wonderful lunch. As with all fresh seafood here, the lobster tails came out of the ocean the same day we ate them. Add garlic, butter, and fresh parsley….beats my Met Market rotisserie chicken every time.