Garlic Parmesan Alfredo Lobster Tails

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

For the Lobster Tails:

2–4 lobster tails (4–6 oz each), thawed if frozen

2 tablespoons butter, melted

2 cloves garlic, minced

1 teaspoon paprika

Salt and black pepper, to taste

Fresh parsley, for garnish (optional)

Lemon wedges, for serving

For the Garlic Parmesan Alfredo Sauce:

2 tablespoons butter

3 cloves garlic, minced

1 cup heavy cream

1 cup freshly grated Parmesan cheese

1/2 teaspoon black pepper

Salt, to taste

Optional: pinch of red pepper flakes for heat

 

Instructions

1. Prep the Lobster Tails:

Preheat oven to 425°F (220°C).

Use kitchen scissors to cut the top shell down the center, stopping at the tail. Gently lift the meat over the shell, keeping it attached at the base.

Brush lobster meat with melted butter, garlic, paprika, salt, and pepper.

 

2. Bake:

Place tails on a baking sheet and bake for 10–12 minutes, or until the meat is opaque and slightly browned on top.

 

3. Make the Alfredo Sauce:

In a skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

Pour in heavy cream, stir, and bring to a gentle simmer.

Add Parmesan cheese gradually, stirring until melted and smooth.

Season with pepper, salt to taste, and optional red pepper flakes.

 

4. Serve:

Spoon warm Alfredo sauce generously over lobster tails.

Garnish with parsley and serve with lemon wedges, pasta, or roasted veggies.