Ingredients
- Lobster tails: 2 (6-8 ounces each)
- Butter: 1/2 cup, unsalted
- Garlic: 4 cloves, minced
- Heavy cream: 1/4 cup
- Dry white wine: 2 tablespoons (optional)
- Fresh parsley: 2 tablespoons, chopped
- Lemon juice: 1 tablespoon
- Paprika: 1/2 teaspoon
Instructions
- Step 1: Prepare the lobster tails. Using kitchen shears, cut down the center of the lobster shell lengthwise, being careful not to cut all the way through the meat. Gently separate the lobster meat from the shell, leaving the tail attached. Lift the meat up and over the shell, resting it on top.
- Step 2: Make the garlic butter sauce. In a small saucepan over medium heat, melt the butter. Add the minced garlic and cook for about 1 minute, until fragrant, being careful not to burn it.
- Step 3: Add the remaining sauce ingredients. Stir in the heavy cream and white wine (if using). Bring to a simmer and cook for 2-3 minutes, until the sauce slightly thickens. Remove from heat and stir in the lemon juice and parsley.
- Step 4: Cook the lobster tails. Preheat oven to 400°F (200°C). Place the lobster tails in a baking dish. Spoon the garlic butter sauce generously over the lobster meat. Sprinkle with paprika.
- Step 5: Bake the lobster tails. Bake for 12-15 minutes, or until the lobster meat is opaque and cooked through. The internal temperature should reach 140°F (60°C).
- Step 6: Serve immediately. Garnish with extra parsley and lemon wedges if desired. Serve hot.
Notes
- For best flavor, store leftover lobster tails in an airtight container in the refrigerator for up to 2 days.
- To reheat, gently warm the lobster tails in a skillet with a touch of butter over low heat, being careful not to overcook them.
- Serve these decadent lobster tails with a crisp green salad and crusty bread to soak up all that delicious garlic butter sauce.
- Don't overcook the garlic when making the sauce; burnt garlic will make the entire dish bitter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American