Name: Creamy Garlic Butter Lobster Tails : Elegant, Rich, and Easy to Make
Ingredients: 2 lobster tails (6–8 oz each, thawed if frozen); 2 tbsp unsalted butter; 3 garlic cloves, minced (1 for lobster, 2 for sauce); ½ cup heavy cream (or half-and-half for lighter version); 2 tbsp freshly grated Parmesan cheese; 1 tbsp fresh lemon juice; 1 tsp chopped fresh parsley (optional, for garnish); Salt & freshly cracked black pepper, to taste; For best flavor, thaw lobster in the fridge overnight or in cold water (30–60 min).; Pat lobster meat completely dry before searing for a perfect crust.; Use a stainless steel or cast-iron skillet for optimal sear.

Description

Creamy Garlic Butter Lobster Tails

Sweet, succulent lobster in a luxurious garlicky, Parmesan cream sauce—restaurant-worthy in under 30 minutes!

Ingredients

Scale

2 lobster tails (6–8 oz each, thawed if frozen)
2 tbsp unsalted butter
3 garlic cloves, minced (1 for lobster, 2 for sauce)
½ cup heavy cream (or half-and-half for lighter version)
2 tbsp freshly grated Parmesan cheese
1 tbsp fresh lemon juice
1 tsp chopped fresh parsley (optional, for garnish)
Salt & freshly cracked black pepper, to taste

Chef Notes:

For best flavor, thaw lobster in the fridge overnight or in cold water (30–60 min).
Pat lobster meat completely dry before searing for a perfect crust.
Use a stainless steel or cast-iron skillet for optimal sear.

Instructions

Prep the Lobster:
Using kitchen shears, cut down the top shell of each lobster tail, stopping just before the tail fan. Gently lift the meat and rest it on top of the shell (“butterfly”). Pat dry. Season lightly with salt and pepper.
Build Garlic Butter Base:
In a skillet over medium heat, melt butter. Add 1 minced garlic clove and sauté 1–2 min until fragrant but not browned.
Sear the Lobster:
Increase heat to medium-high. Place lobster meat-side down in the skillet. Sear 2–3 min until opaque with golden edges. Flip meat-side up.
Create Cream Sauce:
Pour in heavy cream and lemon juice. Sprinkle in Parmesan. Gently stir to combine; let sauce bubble and thicken slightly.
Baste and Finish:
Reduce heat to medium-low. Simmer 4–5 min, spooning sauce over lobster continuously. Lobster is done when opaque, firm to the touch, and internal temp reads 140°F.
Plate:
Place each lobster tail in a shallow dish. Spoon sauce generously over and around the lobster. Garnish with parsley and serve immediately.

Notes

Undercooked vs overcooked: Opaque white meat, firm to touch, thermometer 140°F.
Sauce too thin: Simmer longer on low heat.
Sauce too thick: Stir in small amounts of cream, water, or broth.
Make-ahead: Prepare garlic butter base in advance; add cream, lemon, and Parmesan fresh.