Go Back
Creamy Garlic Butter Lobster Tails

Creamy Garlic Butter Lobster Tails

With succulent lobster drenched in a rich, velvety garlic butter sauce, this dish is an indulgent yet surprisingly simple way to elevate any meal, offering an exquisite taste that's both comforting and luxurious.
Print Recipe Pin Recipe
Total Time 30 minutes
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 2 (4-ounce) lobster tails Thawed if frozen
  • 4 tablespoons unsalted butter Divided; 2 tablespoons for cooking the lobster and 2 tablespoons for the creamy sauce.
  • 4 cloves garlic Minced finely, or 2 teaspoons pre-minced garlic for convenience.
  • 1/4 cup heavy cream
  • 2 tablespoons fresh parsley Chopped, for garnish and a touch of freshness.
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt To taste, adjust according to preference.
  • 1/8 teaspoon black pepper Freshly ground, for enhanced flavor.
  • Pinch red pepper flakes (optional): For a subtle kick of heat.

Equipment

  • Kitchen Shears
  • Large skillet

Method
 

  1. Prepare the Lobster Tails: Using kitchen shears, carefully cut down the center of the hard top shell of each lobster tail, from the wide end down to the tail end, being careful not to cut through the meat or the bottom shell. Gently open the shell and loosen the meat from the sides, then lift the meat up and over the shell, resting it on top. This is known as "butterflying" the lobster tails, helping them cook evenly and absorb the flavors of the sauce. Pat the lobster meat dry with a paper towel.
    2 (4-ounce) lobster tails
  2. Sauté the Lobster: In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Once the butter is melted and slightly foamy, add the butterflied lobster tails, meat-side down. Cook for 2-3 minutes until the meat turns opaque and slightly pink. Flip the lobster tails over so they are shell-side down.
    4 tablespoons unsalted butter, 2 (4-ounce) lobster tails
  3. Add Garlic and Seasoning: Add the minced garlic to the skillet, stirring it around the lobster tails for about 1 minute until fragrant. Be careful not to burn the garlic. Season the lobster meat with salt and black pepper, and optionally, a pinch of red pepper flakes for a touch of heat.
    4 cloves garlic, 1/4 teaspoon salt, 1/8 teaspoon black pepper, Pinch red pepper flakes
  4. Create the Creamy Garlic Butter Sauce: Pour in the heavy cream and add the remaining 2 tablespoons of unsalted butter to the skillet. Reduce the heat to low. Let the sauce gently simmer, stirring occasionally, for 3-5 minutes, allowing it to thicken slightly and the lobster to finish cooking through. The lobster meat should be opaque and firm to the touch.
    1/4 cup heavy cream, 4 tablespoons unsalted butter
  5. Finish and Serve: Remove the skillet from the heat. Stir in the fresh lemon juice and chopped parsley. Spoon the creamy garlic butter sauce generously over the lobster tails.
    1 tablespoon fresh lemon juice, 2 tablespoons fresh parsley
  6. Garnish and Enjoy: Transfer the Creamy Garlic Butter Lobster Tails to serving plates. Garnish with additional fresh parsley, if desired. Serve immediately with your favorite sides, such as crusty bread for dipping in the luscious sauce, a crisp green salad, or steamed asparagus.

Notes

To ensure your Creamy Garlic Butter Lobster Tails remain delicious, proper storage is key. Refrigerate for up to 2 days.
QR Code linking back to recipe