Ingredients
Equipment
Method
- Prepare the Lobster Tails: Using kitchen shears, carefully cut through the top of each lobster tail shell, from the end closest to the body down to the tail fins, without cutting through the meat. Gently pry open the shell and loosen the meat from the bottom of the shell. You can either leave the meat inside the shell and pull it up to rest on top (butterfly style) or completely remove it. Pat the lobster meat dry with paper towels. Season lightly with salt and pepper.2 pounds lobster tails, Salt and freshly ground black pepper
- Melt the Butter and Sauté Garlic: In a large skillet or pan, melt 2 tablespoons of unsalted butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to let it brown, as burnt garlic can taste bitter. If using red pepper flakes, add them now.4 tablespoons unsalted butter, 4-6 cloves garlic, Pinch red pepper flakes
- Cook the Lobster: Add the prepared lobster tails (meat side down if butterflied, or whole if removed from the shell) to the skillet. Cook for 2-3 minutes per side, until the lobster meat just starts to turn opaque and pink. Be careful not to overcook the lobster, as it can become tough. Remove the cooked lobster tails from the skillet and set them aside on a plate.2 pounds lobster tails
- Deglaze with Wine (Optional) and Add Cream: If using, pour the dry white wine into the hot skillet. Bring to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let it simmer for 1-2 minutes until slightly reduced. Reduce the heat to low, then slowly whisk in the heavy cream and the remaining 2 tablespoons of butter. Stir continuously until the butter is fully melted and the sauce begins to thicken slightly.1/4 cup dry white wine, 1/2 cup heavy cream, 4 tablespoons unsalted butter
- Finish the Sauce: Stir in the fresh lemon juice. Taste the sauce and adjust seasonings with salt and pepper as needed. If the sauce is too thick, you can add a splash of water or milk to reach your desired consistency.1 tablespoon fresh lemon juice, Salt and freshly ground black pepper
- Combine and Serve: Return the cooked lobster tails to the skillet, spooning the creamy garlic sauce generously over the top of the lobster meat. Let it warm through for just 1 minute. Garnish with fresh chopped parsley. Serve immediately with your favorite sides like pasta, rice, or crusty bread to soak up all that delicious Creamy Garlic Lobster Tails sauce.2 pounds lobster tails, 2 tablespoons fresh parsley
Notes
This recipe transforms succulent lobster into a culinary masterpiece, enrobed in a rich, aromatic garlic cream sauce, ready in under 30 minutes.
