Description
This recipe features irresistibly creamy garlic butter lobster tails cooked to perfection in just 30 minutes. Fresh lobster tails are baked with a rich and velvety garlic butter sauce infused with heavy cream, Parmesan cheese, and a hint of lemon juice, resulting in a luxurious and flavorful seafood dish perfect for special occasions or a decadent weeknight dinner.
Ingredients
Scale
Seafood
- 2 lobster tails (fresh, opt for wild-caught for superior flavor)
Sauce
- 1/2 cup butter (unsalted, for a rich, velvety base)
- 4 cloves garlic (minced for aromatic richness)
- 1/2 cup heavy cream (for creamy consistency, can swap for coconut cream)
- 1/4 cup Parmesan cheese (grated, optional for nutty flavor)
- 1 tablespoon lemon juice (fresh to brighten flavors)
- Salt, to taste (enhances flavors)
- Pepper, to taste (adds kick to the sauce)
Garnish
- Fresh parsley (for garnish, chopped)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C), allowing it to warm up while you prepare the lobster tails.
- Prepare Lobster Tails: Use kitchen shears to carefully cut along the top of each lobster shell. Gently lift the meat out of the shell for a beautiful presentation and easier cooking.
- Make Garlic Butter Sauce: In a medium saucepan, melt the unsalted butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until the garlic becomes fragrant but not browned, infusing the butter with rich garlic flavor.
- Add Cream and Cheese: Stir in the heavy cream, grated Parmesan cheese, and fresh lemon juice into the garlic butter. Cook the mixture for 2-3 minutes until the sauce thickens slightly and develops a creamy consistency.
- Season Sauce: Add salt and pepper to taste. Mix well and adjust seasoning as needed to balance the flavors perfectly.
- Arrange Lobster and Apply Sauce: Place the lobster tails on a baking sheet lined with foil or parchment paper. Drizzle the creamy garlic butter sauce generously over each lobster tail, ensuring they are well coated.
- Bake Lobster Tails: Bake in the preheated oven for 15-20 minutes, or until the lobster meat turns opaque and is fully cooked but still tender, making sure not to overcook them to avoid toughness.
- Garnish and Serve: Remove from the oven and garnish the lobster tails with freshly chopped parsley. Serve immediately alongside lemon wedges for an extra burst of brightness.
Notes
- Wild-caught lobster tails are preferred for best flavor, but frozen can be used if thawed properly.
- Do not overcook lobster tails; they turn rubbery if left too long in the oven.
- Parmesan cheese is optional but adds a nice nutty flavor and richness to the sauce.
- For a dairy-free version, swap heavy cream with coconut cream and omit Parmesan cheese.
- Serve lobster tails with crusty bread or a light salad to complement the rich dish.
