Description
This Creamy Garlic Butter Lobster Tails recipe combines succulent lobster meat with a luxurious garlic butter sauce enriched with heavy cream and Parmesan cheese. Perfectly baked to tender perfection and finished with fresh parsley and lemon wedges, it makes an elegant and indulgent seafood dinner ideal for special occasions or holiday meals.
Ingredients
Scale
Lobster Tails
- 4 lobster tails (5–6 oz each), thawed if frozen
Creamy Garlic Butter Sauce
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- 1/2 teaspoon paprika
- Salt and black pepper, to taste
- 1 tablespoon fresh parsley, chopped
To Serve
- Lemon wedges
Instructions
- Prepare the Lobster Tails: Preheat your oven to 425°F (220°C). Using kitchen shears, cut down the top of each lobster tail shell and gently pull the meat out to rest on top of the shell, keeping it attached at the base. Place the prepared lobster tails on a baking sheet.
- Make the Garlic Butter Sauce: In a small saucepan over medium heat, melt the butter and sauté the minced garlic for 1 minute until fragrant. Stir in the heavy cream, grated Parmesan cheese, lemon juice, paprika, salt, and black pepper. Simmer the mixture for 2–3 minutes until it slightly thickens.
- Spoon Sauce and Bake: Spoon half of the creamy garlic butter sauce over the lobster tails on the baking sheet. Bake in the preheated oven for 12–15 minutes, or until the lobster meat is opaque and cooked through.
- Finish and Garnish: Remove the lobster tails from the oven and drizzle with the remaining sauce. Garnish each tail with chopped fresh parsley and serve immediately with lemon wedges on the side.
Notes
- For extra richness and a slight caramelization, broil the lobster tails for the last 2 minutes of baking.
- Serve with mashed potatoes, pasta, or crusty bread to soak up the flavorful sauce.
- For a flavor twist, substitute the Parmesan cheese with Asiago or Gruyère.
