Creamy Garlic Lobster Tails

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

For the lobster tails:

4 lobster tails (6–8 oz each), thawed if frozen

4 tbsp butter, melted

2 cloves garlic, minced

1 tbsp lemon juice

Salt and pepper, to taste

1 tsp paprika (optional, for color)

Fresh parsley, for garnish

For the creamy garlic sauce:

2 tbsp butter

4 cloves garlic, minced

1 cup heavy cream

¼ cup grated Parmesan cheese

1 tsp lemon zest

Salt and pepper, to taste

1 tbsp chopped parsley

 

Instructions

1. Prep the Lobster Tails:

Using kitchen scissors, cut down the top shell of each lobster tail (lengthwise), stopping at the tail.

Gently pull the meat upward through the slit, resting it on top of the shell (“butterflying” it). Rinse and pat dry.

 

2. Season:

Mix melted butter with minced garlic, lemon juice, salt, pepper, and paprika.

Brush the garlic butter over the lobster meat generously.

 

3. Bake or Broil:

Bake: Preheat oven to 425°F (220°C). Place the lobster tails on a baking sheet and bake for 12–15 minutes until opaque and cooked through.

Broil: Place under a broiler for 8–10 minutes (watch closely to avoid burning).

 

4. Make the Creamy Garlic Sauce:

In a skillet over medium heat, melt 2 tbsp butter. Add minced garlic and sauté for 1–2 minutes until fragrant.

Pour in the heavy cream and bring to a simmer.

Stir in Parmesan cheese, lemon zest, salt, and pepper. Simmer for 3–5 minutes until slightly thickened.

Stir in chopped parsley.

 

5. Serve:

Spoon the creamy garlic sauce over the cooked lobster tails.

Garnish with more parsley and a squeeze of fresh lemon juice if desired.