The first time I made this for a date night at home it became our go to for anniversaries and birthdays It never fails to impress and is hands down my family’s most requested seafood dish
Ingredients
- Lobster tails: the star I like cold water lobster for sweeter flavor and firmer texture Look for ones with bright shells and no discoloration for best quality
- Unsalted butter: creates the rich base for your sauce Choose high quality butter for more depth
- Garlic: fresh cloves add punch do not substitute with powder for this one mince it fresh for best aroma
- Heavy cream: gives the sauce its trademark silkiness use full fat cream for best thickness
- Lemon juice: balances richness and adds brightness fresh squeezed makes all the difference
- Salt and freshly cracked black pepper: essential for seasoning always taste as you go
- Chopped parsley: adds color and freshness flat leaf parsley is my pick
- Shredded parmesan or gruyère: completely optional but it boosts the sauce’s creaminess choose freshly grated for meltability
Step-by-Step Instructions
- Prepare the Lobster Tails:
- Using sharp kitchen shears cut along the top of each lobster tail’s shell from the wide end to just before the tail fin Gently lift the meat and pull it above the shell leaving it attached at the base Fan and lay the meat beautifully on top of the shell This makes for that steakhouse wow factor and even cooking
- Make the Creamy Garlic Butter Sauce:
- In a small saucepan melt your butter over medium heat When foamy add the minced garlic and let it sizzle about a minute until fragrant Do not let it brown Pour in the heavy cream and lemon juice Season with a pinch of salt and plenty of freshly cracked pepper Simmer three to five minutes stirring often until it slightly thickens The sauce should coat the back of a spoon
- Assemble for Broiling:
- Place the prepared lobster tails in a broiler safe baking dish Spoon your warm sauce generously over the lobster meat Top with a handful of shredded cheese if you want it extra rich
- Broil to Perfection:
- Slide the pan under your oven’s broiler on high Broil for seven to ten minutes depending on lobster size Baste halfway with more sauce if you like cooking until the meat is just opaque and beginning to brown lightly on top Watch closely so it does not overcook
- Finish and Serve:
- Sprinkle with lots of fresh parsley and a little more black pepper Serve immediately while hot If you have extra sauce from the pan spoon it over as you eat
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