Butter-Seared Lobster Tails with Garlic Cream Sauce

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

• For the Lobster Tails:
◦ 2 lobster tails (4–6 oz each), shells split and meat loosened
◦ 2 tablespoons unsalted butter
◦ 1/2 teaspoon smoked paprika
◦ Salt and freshly ground black pepper, to taste
◦ 1 tablespoon olive oil
• For the Garlic Cream Sauce:
◦ 2 tablespoons unsalted butter
◦ 3 garlic cloves, minced
◦ 1/2 cup heavy cream
◦ 1/4 cup low-sodium chicken broth (or seafood stock)
◦ 1 teaspoon Dijon mustard
◦ Salt and black pepper, to taste
◦ 1 tablespoon chopped fresh parsley (for garnish)

Directions:

1. Prepare the Lobster Tails:
Using kitchen shears, cut through the top of the lobster shells lengthwise and pull the meat up and over the shell, keeping it attached at the base. Season the lobster meat with paprika, salt, and pepper.
2. Sear the Lobster Tails:
In a skillet over medium-high heat, heat the olive oil and 2 tablespoons of butter. Once hot and foamy, add the lobster tails, flesh-side down. Sear for 2–3 minutes until golden brown. Flip and cook another 3–4 minutes, basting with butter until the meat is opaque and cooked through. Remove from pan and set aside.
3. Make the Garlic Cream Sauce:
In the same skillet, lower heat to medium and add 2 tablespoons of butter. Add minced garlic and sauté for 30 seconds until fragrant. Pour in the chicken broth and simmer for 1 minute. Stir in heavy cream and Dijon mustard, then cook for 2–3 minutes, stirring occasionally, until the sauce thickens slightly. Season with salt and pepper to taste.
4. Finish the Dish:
Return the lobster tails to the pan and spoon sauce over them. Simmer gently for 1 minute to warm through.
5. Serve:
Plate the lobster tails and spoon extra sauce over the top. Garnish with chopped parsley and serve with steamed vegetables, mashed potatoes, or rice.
Nutritional Information:
• Prep Time: 10 minutes
• Cooking Time: 15 minutes
• Total Time: 25 minutes
• Servings: 2
• Calories: Approximately 420 kcal per serving
Tips:
• Be careful not to overcook the lobster—when it’s opaque and firm, it’s done.
• For a dairy-free version, use coconut cream and oil instead of butter and cream.
• This sauce also works beautifully with shrimp or scallops.
• Pair with a fresh lemon wedge for brightness.