Creamy Garlic Butter Lobster Tails
Indulge in the exquisite flavor of these Creamy Garlic Butter Lobster Tails, a luxurious dish that's surprisingly simple to prepare. Succulent lobster meat is bathed in a rich, aromatic garlic butter sauce, elevated by a touch of heavy cream, then perfectly baked until tender. This recipe transforms a special ingredient into an unforgettable gourmet experience, ideal for a romantic dinner or an impressive meal.
Prep Time
15 minutes
Cook Time
12-15 minutes
Total Time
27-30 minutes
Servings
2 servings
Keywords
Why This Recipe Delivers
- Delivers restaurant-quality flavor with minimal effort, perfect for special occasions.
- Features succulent, tender lobster meat coated in a rich, aromatic creamy garlic butter sauce.
- Visually stunning presentation thanks to the easy butterflying technique.
- A quick and impressive dish that's ready in under 30 minutes total time.
- Versatile enough to be a standalone main course or a luxurious side dish.
Ingredients
- 2 medium lobster tails (approximately 200-250 grams or 7-9 ounces each)
- 113 grams (1/2 cup) unsalted butter
- 4 cloves garlic, freshly minced (approximately 20 grams)
- 60 milliliters (1/4 cup) heavy cream (35% fat)
- Fine sea salt, to taste
- Freshly ground black pepper, to taste
- 15 grams (2 tablespoons) fresh parsley, finely chopped, for garnish
Instructions
- Preheat your oven to 190°C (375°F). Prepare a baking sheet by lining it with parchment paper for easier cleanup.
- Prepare the lobster tails. Using sturdy kitchen shears or a sharp chef's knife, carefully cut along the top center of each lobster tail, lengthwise, from the base of the tail to just before the fan. Be careful not to cut through the bottom shell.
- Butterfly the lobster meat. Gently pry open the cut shell and carefully loosen the raw lobster meat from the shell. Lift the meat out, allowing it to rest on top of the shell, still attached at the very base near the fan. This 'piggyback' method ensures the meat cooks evenly and makes for a beautiful presentation.
- Arrange for baking. Place the prepared, butterflied lobster tails, meat-side up, onto the prepared baking sheet. Ensure they are spaced apart slightly.
- Prepare the creamy garlic butter sauce. In a small saucepan, melt 113 grams (1/2 cup) of unsalted butter over medium heat. Once the butter is fully melted and shimmering, add the 20 grams (4 cloves) of freshly minced garlic.
- Sauté the garlic. Sauté the minced garlic gently for approximately 1-2 minutes, stirring constantly, until it becomes wonderfully fragrant and just barely golden. It's crucial not to brown or burn the garlic, as this can impart a bitter flavor to the sauce.
- Finish the sauce base. Pour in 60 milliliters (1/4 cup) of heavy cream into the saucepan with the garlic butter. Season the sauce generously with fine sea salt and freshly ground black pepper to your taste. Bring the mixture to a gentle simmer, stirring occasionally to combine.
- Thicken the sauce. Allow the creamy garlic butter sauce to simmer for an additional 2-3 minutes, stirring, until it slightly thickens to a consistency that nicely coats the back of a spoon. This ensures the sauce clings beautifully to the lobster.
- Sauce the lobster. Carefully spoon the warm, thickened creamy garlic butter sauce generously and evenly over the exposed lobster meat of each tail on the baking sheet. Ensure the meat is thoroughly coated for maximum flavor.
- Bake the lobster. Transfer the baking sheet with the sauced lobster tails to the preheated oven. Bake for 12-15 minutes. The lobster meat is fully cooked when it turns opaque white, feels firm to the touch, and the shells become a vibrant red. Avoid overcooking, as this can make the lobster tough and chewy.
- Garnish and serve. Once cooked to perfection, remove the lobster tails from the oven. Garnish immediately with 15 grams (2 tablespoons) of finely chopped fresh parsley before serving. Serve hot as a luxurious main course or an impressive appetizer.
Tools You’ll Need
- Baking sheet
- Parchment paper
- Kitchen shears or sharp chef's knife
- Small saucepan
- Whisk or spoon
- Measuring cups and spoons
Essential Success Tips
- Do not overcook the lobster: Lobster cooks quickly. Watch for the meat to turn opaque white and firm. Overcooking leads to tough, rubbery lobster.
- Use fresh ingredients: High-quality, fresh lobster tails and real unsalted butter make a significant difference in the final taste.
- Butterfly carefully: When cutting and loosening the meat, be gentle to keep the meat attached at the base for best presentation and even cooking.
- Taste the sauce: Always taste and adjust the seasoning of your garlic butter sauce before spooning it over the lobster to ensure it's perfectly balanced.
- Mince garlic finely: Finely minced garlic ensures its flavor is evenly distributed without any harsh raw garlic notes.
Professional Cooking Secrets
- To enhance the richness, infuse your melted butter with a sprig of fresh thyme or a bay leaf before adding the garlic, then remove the herb before cream. This adds an extra layer of subtle aromatics.
- For an extra layer of browning and flavor, once butterflied, brush the exposed lobster meat lightly with a bit of olive oil before adding the garlic butter sauce. This helps achieve a beautiful golden crust.
- Consider adding a splash of dry white wine, like Sauvignon Blanc or Pinot Grigio, to the garlic butter after the garlic has softened, reducing it slightly before adding the cream. This brightens the sauce and adds complexity.
Notes
- Storage: Leftover lobster tails can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave, being careful not to overcook.
- Variations: For a touch of heat, add a pinch of red pepper flakes to the garlic butter sauce. A squeeze of fresh lemon juice over the cooked lobster before serving can also brighten the flavors.
Frequently Asked Questions
How do I know if my lobster tails are cooked through?
The lobster meat should turn opaque white and firm throughout. The shells will also turn a vibrant red. An instant-read thermometer inserted into the thickest part of the meat should register 60-63°C (140-145°F).
Can I use frozen lobster tails?
Yes, absolutely! Just make sure to thaw them completely in the refrigerator overnight before preparing them. Pat them dry with paper towels before butterflying.
What can I serve with Creamy Garlic Butter Lobster Tails?
These lobster tails pair wonderfully with simple sides like steamed asparagus, roasted broccoli, creamy mashed potatoes, a fresh garden salad, or a side of crusty bread to soak up the delicious sauce.
Nutrition Facts (Per Serving)
Calories: Approximately 450-500 per serving (based on 2 servings). Protein: 35g, Fat: 35-40g, Carbs: 5-7g. Values can vary based on specific product brands and exact portion sizes.
Allergy Information
Contains shellfish (lobster) and dairy (butter, heavy cream). Persons with allergies to these ingredients should avoid this dish. Always check ingredient labels for hidden allergens.
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