Ingredients:
For the Lobster Tails:
2 to 4 lobster tails (4–6 oz each), thawed if frozen
2 tbsp olive oil or melted butter
Salt & pepper
Paprika (optional, for color)
For the Creamy Garlic Butter Sauce:
4 tbsp unsalted butter
4–5 cloves garlic, minced
½ cup heavy cream
¼ cup Parmesan cheese, grated
1 tbsp lemon juice
1 tsp Dijon mustard (optional for a subtle tang)
1 tbsp fresh parsley, chopped
Salt & pepper to taste
🔪 Prep the Lobster Tails (Butterfly Them):
Use kitchen scissors to cut down the center of the top shell to the tail (avoid cutting the meat).
Gently pull the shell apart and lift the meat out, resting it on top of the shell while keeping it attached at the base.
Drizzle with olive oil or melted butter, then sprinkle with salt, pepper, and a little paprika.
🔥 Broil the Lobster:
Preheat your oven’s broiler (high heat).
Place the lobster tails on a baking sheet, meat side up.
Broil for 8–10 minutes, depending on size, until the meat is opaque and slightly browned on top.
✅ Internal temp should be 135–140°F (57–60°C).
🍲 Make the Creamy Garlic Butter Sauce:
While the lobster is broiling:
In a small saucepan, melt butter over medium heat.
Add garlic and sauté for 30 seconds until fragrant.
Stir in heavy cream, Parmesan, and Dijon mustard (if using).
Simmer on low for 3–5 minutes until slightly thickened.
Add lemon juice, salt, and pepper to taste.
Finish with chopped parsley.
🍽️ Serve It Up:
Plate the broiled lobster tails and spoon creamy garlic butter sauce generously over the meat.
Garnish with extra parsley, a lemon wedge, and maybe a little more grated Parmesan if you’re feeling fancy.
🧡 Serving Suggestions:
Over a bed of buttery mashed potatoes, risotto, or linguine.
With sides like asparagus, roasted veggies, or a fresh green salad.