Description
A rich and decadent Creamy Garlic Butter Lobster Tails recipe featuring succulent lobster meat baked in a luscious garlic butter sauce infused with Parmesan cheese, heavy cream, and a hint of lemon. Perfect for an elegant dinner in just 30 minutes.
Ingredients
Scale
Lobster Tails
- 2 lobster tails
Garlic Butter Sauce
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- ¼ cup heavy cream
- ¼ cup grated Parmesan cheese
- 1 tablespoon lemon juice
- Salt and pepper to taste
Garnish
- Fresh parsley, chopped
- Optional: lemon wedges for serving
Instructions
- Prepare the Lobster Tails: Using kitchen shears, carefully cut the top of the lobster shells lengthwise to expose the meat. Gently pull the lobster meat out of the shell and lay it on top, a technique known as “deveining,” which helps the meat cook evenly and look appealing.
- Make the Garlic Butter Sauce: In a skillet or pan, melt the unsalted butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned. Stir in the heavy cream, grated Parmesan cheese, and lemon juice. Continue cooking the sauce for another 2-3 minutes while stirring constantly until it thickens slightly. Season with salt and pepper to taste.
- Bake the Lobster: Preheat the oven to 375°F (190°C). Place the prepared lobster tails on a baking sheet. Spoon the creamy garlic butter sauce over the lobster meat, covering it well. Bake the lobster tails in the preheated oven for 15-20 minutes, or until the lobster meat turns opaque and is cooked through.
- Serve: Remove from the oven and garnish with freshly chopped parsley. Serve immediately, optionally with lemon wedges on the side for an extra burst of citrus flavor.
Notes
- Make sure not to overcook the lobster to keep the meat tender and juicy.
- Adjust garlic quantity to taste if you prefer a milder or stronger garlic flavor.
- For an extra buttery touch, you can drizzle a little melted butter on top before serving.
- This dish pairs wonderfully with steamed vegetables or a light green salad.
- Use fresh parsley for best flavor, but dried parsley can be substituted in a pinch.
