Broiled Lobster Tails in Creamy Garlic Butter Sauce

Ingredients For Broiled Lobster Tails in Creamy Garlic Butter Sauce

For the Lobster Tails:

• 4 lobster tails (about 5–6 oz each), thawed if frozen

• 4 tbsp unsalted butter, melted

• 4 cloves garlic, minced

• 1 tsp lemon juice

• ½ tsp smoked paprika (or regular)

• ½ tsp salt

• ¼ tsp black pepper

• Lemon wedges, for serving

For the Creamy Garlic Butter Sauce:

• 3 tbsp unsalted butter

• 4 cloves garlic, minced

• 1 cup heavy cream

• ½ cup grated Parmesan cheese

• ½ tsp Italian seasoning (or dried thyme + oregano)

• ½ tsp salt (to taste)

• ¼ tsp black pepper

• 2 tbsp fresh parsley, chopped

Instructions

1. Prepare the Lobster Tails

1. Preheat your oven broiler (high setting) and adjust the rack so lobster will be about 5–6 inches from the heat.

2. Using kitchen scissors, cut down the top of each lobster shell lengthwise, stopping just before the tail fin.

3. Gently pull the meat upward, resting it on top of the shell (but still attached at the base). This “butterfly” cut helps with even cooking and presentation.

2. Season the Lobster

1. In a small bowl, mix melted butter, minced garlic, lemon juice, paprika, salt, and pepper.

2. Brush generously over the lobster meat.

3. Broil the Lobster Tails

1. Place lobster tails on a baking sheet lined with foil.

2. Broil for 8–10 minutes, until the lobster meat is opaque, white, and slightly browned on top (internal temp should reach 140–145°F / 60–63°C).

3. Remove and tent with foil while you make the sauce.

4. Make the Creamy Garlic Butter Sauce

1. In a skillet, melt 3 tbsp butter over medium heat.

2. Add garlic and sauté for 30 seconds until fragrant.

3. Pour in heavy cream and bring to a gentle simmer.

4. Stir in Parmesan, Italian seasoning, salt, and pepper. Cook 3–4 minutes until slightly thickened.

5. Finish with fresh parsley.

5. Serve

• Place broiled lobster tails on plates.

• Spoon creamy garlic butter sauce generously over each tail.

• Garnish with parsley and serve with lemon wedges.

Tips & Notes

• For extra indulgence, serve over buttery mashed potatoes, pasta, or rice pilaf.

• Don’t overcook the lobster—once the meat turns opaque and firm, it’s ready.

• You can add a splash of white wine to the sauce for a richer depth of flavor.