Description
This Creamy Garlic Butter Lobster Tails recipe features tender lobster meat baked to perfection and smothered in a rich, velvety garlic butter sauce with hints of lemon and Parmesan. Perfect for a special occasion or elegant seafood dinner, this dish is easy to prepare and pairs wonderfully with pasta, rice, or crusty bread to soak up the luscious sauce.
Ingredients
Scale
Lobster Tails
- 4 lobster tails (about 5–6 oz each)
- 1 tablespoon olive oil
- Salt and black pepper to taste
Creamy Garlic Butter Sauce
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare Lobster Tails: Preheat your oven to 425°F (220°C). Use kitchen shears to carefully cut down the top of each lobster shell to expose the meat. Gently lift the meat out and rest it on top of the shell for even cooking and presentation.
- Bake Lobster: Place the prepared lobster tails on a baking sheet. Brush them lightly with olive oil, then season with salt and black pepper to taste. Bake in the preheated oven for 10–12 minutes, or until the lobster meat is opaque and cooked through.
- Make Garlic Butter Sauce: While the lobster is baking, melt the butter in a large skillet over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant but not browned.
- Simmer Sauce: Stir in the heavy cream, grated Parmesan cheese, lemon zest, lemon juice, and crushed red pepper flakes if using. Simmer the sauce for 3–4 minutes, stirring frequently until it thickens slightly.
- Finish and Serve: Remove the lobster tails from the oven. Spoon the creamy garlic butter sauce generously over each tail. Garnish with chopped fresh parsley. Serve immediately for best flavor and texture.
Notes
- Serve with pasta, rice, or crusty bread to soak up the delicious sauce.
- For an extra touch of richness and a golden finish, broil the lobster tails for the last 1–2 minutes of cooking.
- Adjust the amount of crushed red pepper flakes to control the heat level of the sauce.
- Ensure not to overcook the lobster as it can become tough; the meat should be opaque but tender.
