Ingredients (serves 2–4)
For the lobster:
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2–4 lobster tails (4–6 oz each)
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2 tbsp olive oil or melted butter
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Salt and pepper
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Paprika (optional, for color)
For the creamy garlic butter sauce:
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4 tbsp unsalted butter
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2–3 cloves garlic, minced
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1/4 cup heavy cream
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1–2 tsp lemon juice (to taste)
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1 tbsp chopped fresh parsley (optional)
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Salt and pepper to taste
Instructions
1. Prepare the lobster tails
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Preheat the broiler to high.
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Using kitchen shears, cut down the top shell of each lobster tail, stopping just before the tail fin.
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Gently pull the lobster meat up through the shell so it rests on top (but still attached at the base).
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Brush lightly with olive oil or melted butter and season with salt, pepper, and a little paprika.
2. Broil the lobster
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Place lobster tails on a broiler pan or baking sheet.
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Broil 8–12 minutes (depending on size), until the meat is opaque and slightly firm. Avoid overcooking—it can get rubbery.
3. Make the garlic butter sauce
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While the lobster is broiling, melt butter in a small saucepan over medium heat.
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Add garlic and sauté 30–60 seconds until fragrant (don’t let it burn).
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Stir in heavy cream and simmer 2–3 minutes until slightly thickened.
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Add lemon juice, salt, and pepper.
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Finish with chopped parsley if using.
4. Serve
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Drizzle creamy garlic butter over the broiled lobster tails.
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Serve immediately with lemon wedges and optional side dishes like rice, roasted vegetables, or a crisp salad.
💡 Tips for perfect lobster:
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Broil on the top rack for best results.
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Lobster meat is done when it’s opaque and firm but still slightly springy.
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You can also baste the lobster with the garlic butter during the last 2–3 minutes of broiling for extra flavor.
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For a slightly richer sauce, add a splash of white wine or a pinch of Parmesan.
If you want, I can also give you a shortcut version using pre-cooked lobster tails that’s super fast but still indulgent. Do you want that?
