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Creamy Garlic Butter Lobster Tails

Creamy Garlic Butter Lobster Tails
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Indulge in these tender, buttery lobster tails in a creamy garlic sauce that elevates any meal to something special.

Ingredients

Scale
  • 2 lobster tails (6–8 oz each)
  • 3 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil (optional, for searing)
  • 4 cloves garlic, minced
  • 1/3 cup dry white wine or seafood/chicken stock
  • 1/2 cup heavy cream
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice, plus wedges for serving
  • 2 tablespoons fresh parsley, chopped
  • 1/4 teaspoon paprika
  • Pinch red pepper flakes (optional)
  • Kosher salt and black pepper, to taste

Instructions

  1. If frozen, thaw lobster tails in the fridge overnight and pat dry.
  2. Butterfly the lobster by cutting the top shell lengthwise and loosening the meat to rest on top. Remove any vein and season with salt, pepper, and paprika.
  3. Heat a large skillet over medium-high. Add 1 tablespoon of butter and the oil. Sear lobster flesh-side down for 1–2 minutes until lightly colored.
  4. Flip onto shell-side down, add the wine or stock, cover, and cook for 3–4 minutes until the meat is opaque and reaches 135–140°F in the thickest part. Transfer lobster to a plate.
  5. Lower heat to medium and add remaining 2 tablespoons of butter. Add garlic and cook for 30 seconds until fragrant.
  6. If using wine/stock again, deglaze the pan, reduce for 30–60 seconds, then stir in cream, lemon zest, and lemon juice. Simmer for 1–2 minutes until slightly thickened, seasoning with salt and pepper.
  7. Return lobster to the pan, spoon sauce over the meat for 30–60 seconds. Sprinkle with parsley and red pepper flakes if desired.
  8. Serve immediately with lemon wedges and preferred sides.

Notes

Avoid overcooking the lobster by checking the internal temperature. Use leftovers within 2 days for best quality.

Nutrition

Find it online: https://recipesunfolded.com/creamy-garlic-butter-lobster-tails/

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