Description
Succulent lobster tails cooked in a luscious garlic butter sauce and finished with a touch of cream—this dish is rich, elegant, and bursting with flavor. It’s surprisingly easy to make and delivers restaurant-quality results at home!
Ingredients
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2 lobster tails (4–6 oz each), thawed if frozen
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3 tbsp unsalted butter
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4 garlic cloves, minced
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½ cup heavy cream
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¼ tsp paprika
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Salt and pepper to taste
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1 tbsp lemon juice
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1 tbsp chopped fresh parsley (optional)
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Lemon wedges for serving
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2 lobster tails (4–6 oz each), thawed if frozen
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3 tbsp unsalted butter
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4 garlic cloves, minced
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½ cup heavy cream
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¼ tsp paprika
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Salt and pepper to taste
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1 tbsp lemon juice
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1 tbsp chopped fresh parsley (optional)
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Lemon wedges for serving
Instructions
1️⃣ Prep the lobster tails: Using kitchen shears, cut down the top of the lobster shell lengthwise. Gently lift the meat through the slit and rest it on top of the shell, still attached at the base. Pat dry.
2️⃣ Sear the lobster: In a skillet over medium heat, melt 1 tbsp butter. Add lobster tails, meat side down, and sear for 2 minutes. Flip and cook another 2–3 minutes until shells are bright red and meat is opaque. Remove and set aside.
3️⃣ Make garlic butter sauce: In the same skillet, melt remaining 2 tbsp butter. Add garlic and sauté for 30 seconds until fragrant.
4️⃣ Add cream and seasonings: Stir in heavy cream, paprika, lemon juice, salt, and pepper. Simmer for 2–3 minutes until slightly thickened.
5️⃣ Finish the lobster: Return lobster tails to the skillet, spoon sauce over the top, and simmer for 1–2 more minutes to heat through.
6️⃣ Serve: Garnish with parsley and serve with lemon wedges. Pairs beautifully with rice, pasta, or crusty bread.
Notes
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Add a pinch of red pepper flakes for heat.
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You can use the same sauce with shrimp or scallops.
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Use a splash of white wine for extra depth.
- Prep Time: 10 min
- Cook Time: 15 min