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Creamy Garlic Butter Lobster Tails

Creamy Garlic Butter Lobster Tails

These creamy garlic butter lobster tails combine tender seared lobster with a silky Parmesan cream sauce flavored with fresh garlic, lemon, butter, and parsley. The result is an impressive seafood dinner with rich flavor and a simple skillet preparation.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 persons
Course: Main Course
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large lobster tails, about 6 to 8 oz each
  • 2 tbsp unsalted butter
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • Salt, only if needed
  • 3 tbsp unsalted butter
  • 5 cloves garlic, finely minced
  • 1 1/2 cups heavy cream
  • 1/2 cup Parmesan cheese, freshly grated
  • 1 tbsp fresh lemon juice
  • 3 tbsp fresh parsley, finely chopped and divided

Equipment

  • large skillet For searing the lobster and making the sauce
  • Kitchen shears For cutting through the lobster shells
  • Tongs For turning and transferring the lobster tails
  • Wooden spoon or silicone spatula For stirring the cream sauce
  • Instant-read thermometer For checking the lobster reaches 145°F
  • Serving platter

Method
 

  1. Cut through the top of each lobster shell and gently lift the meat over the shell, keeping it attached at the base. Pat the lobster dry and season with smoked paprika, garlic powder, black pepper, and a little salt if needed.
  2. Melt 2 tablespoons butter in a large skillet over medium high heat. Place the lobster meat side down and sear for about 2 minutes until lightly golden. Turn and cook for another minute, then transfer to a plate.
  3. Reduce the heat to medium low. Melt the remaining 3 tablespoons butter in the same skillet. Add the garlic and cook for about 30 seconds until fragrant.
  4. Pour in the heavy cream and gently heat for about 2 minutes. Reduce the heat and stir in the Parmesan until melted and the creamy garlic butter sauce is smooth. Do not let the sauce boil.
  5. Return the lobster tails to the skillet and generously spoon the creamy garlic Parmesan sauce over the meat. Cook gently for 2 to 4 minutes until the lobster is opaque and reaches 145°F in the thickest part.
  6. Remove the skillet from the heat. Stir the fresh lemon juice and half of the parsley into the creamy sauce.
  7. Arrange the creamy garlic butter lobster tails on a platter. Spoon plenty of warm Parmesan sauce underneath and over the lobster, then finish with the remaining fresh parsley.

Notes

Butterfly the lobster tails carefully while keeping the meat attached at the base.
Pat the lobster meat dry before seasoning so it develops a better golden sear.
Sear the lobster only briefly before finishing it in the sauce to help prevent overcooking.
Reduce the heat before adding the garlic and cream so the sauce stays smooth.
Do not let the Parmesan cream sauce boil.
Cook the lobster gently in the sauce until the thickest part reaches 145°F.
Add the lemon juice after removing the skillet from the heat for a brighter flavor.