Ingredients (Serves 2–4)
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2–4 lobster tails (6–8 oz each)
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4 tbsp butter
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2 cloves garlic, minced
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1/2 cup heavy cream
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1 tsp lemon juice
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1/4 tsp paprika (optional, for color)
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Salt and pepper, to taste
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Fresh parsley, chopped, for garnish
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Lemon wedges, for serving
Instructions
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Prep the lobster tails:
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Using kitchen scissors, cut down the top shell of each lobster tail, stopping just before the tail fin.
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Gently lift the lobster meat out of the shell, resting it on top (this is called “piggybacking”).
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Make the garlic butter sauce:
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In a small saucepan, melt butter over medium heat.
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Add minced garlic and sauté for 30–60 seconds until fragrant.
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Stir in heavy cream, lemon juice, paprika, salt, and pepper. Simmer for 2–3 minutes until slightly thickened.
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Broil the lobster tails:
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Preheat your oven broiler to high and place the lobster tails on a baking sheet.
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Brush the lobster meat generously with the garlic cream sauce.
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Broil for 8–12 minutes, depending on the size, until the meat is opaque and slightly firm.
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Serve:
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Spoon extra garlic cream sauce over the lobster tails.
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Garnish with chopped parsley and serve with lemon wedges on the side.
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💡 Tips:
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Keep a close eye while broiling—lobster cooks quickly and can overcook easily.
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You can add a little white wine to the sauce for extra flavor.
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Serve with rice, roasted vegetables, or a light salad to complete the meal.
If you want, I can also give a version where the lobster tails are baked in the creamy sauce instead of broiled, so the meat stays extra tender and infused with flavor.
Do you want me to share that version?