Description
This Creamy Garlic Butter Lobster Tails recipe delivers tender lobster meat smothered in a rich and flavorful garlic butter sauce with a touch of cream and fresh parsley. Perfectly baked to juicy perfection, this dish is an elegant and simple way to enjoy lobster tails with a luscious, buttery finish.
Ingredients
Scale
Lobster Tails
- 4 lobster tails
Garlic Butter Sauce
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup parsley, chopped
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it is hot and ready for baking the lobster tails.
- Prepare Lobster Tails: Using kitchen shears, carefully cut the top shell of each lobster tail lengthwise, making it easier to remove and display the meat.
- Remove Lobster Meat: Gently pull the lobster meat out of the shell and lay it on top of the shell to expose it for cooking and sauce application.
- Melt Butter and Cook Garlic: In a skillet over medium heat, melt the unsalted butter and add the minced garlic. Cook the garlic for about 1 minute until it becomes fragrant but not browned.
- Add Cream: Stir in the heavy cream into the garlic butter mixture and bring it to a simmer, allowing the sauce to thicken slightly.
- Season Sauce: Add the chopped parsley as well as salt and pepper to the sauce, stirring well to combine all flavors.
- Apply Sauce: Pour the creamy garlic butter sauce evenly over the prepared lobster tails, ensuring the meat is well coated.
- Bake Lobster Tails: Place the lobster tails on a baking sheet and bake them in the preheated oven for 15-20 minutes, or until the lobster meat is opaque and cooked through.
- Serve: Serve the lobster tails hot with extra garlic butter sauce spooned over the top for added richness and flavor.
Notes
- Be careful not to overcook the lobster to maintain a tender texture.
- Use fresh parsley for the best flavor and color in the sauce.
- The garlic should be cooked just until fragrant to avoid a bitter taste.
- You can substitute heavy cream with half-and-half for a lighter sauce, though it may be less rich.
- Serve with crusty bread or steamed vegetables for a complete meal.
