Broiled Lobster Tails in Creamy Garlic Butter Sauce
There is nothing quite like the elegant presentation of a perfectly broiled lobster tail. The secret to this recipe lies in the “butterfly” technique, which allows the creamy garlic butter to seep into every crevice of the meat, ensuring a flavorful and juicy bite every time.
Why This Recipe Works
- The Broil Factor: High-heat broiling creates a slightly charred, sweet exterior while keeping the inside tender.
- Creamy Garlic Infusion: A rich butter sauce infused with fresh garlic and herbs elevates the natural sweetness of the lobster.
- Fast & Fancy: Despite the gourmet appearance, this dish comes together in under 20 minutes.
Ingredients
| Item | Quantity | Role |
| Lobster Tails | 2–4 (6 oz each) | The star of the show. |
| Unsalted Butter | 4 tbsp (melted) | The base for the rich sauce. |
| Fresh Garlic | 3 cloves (minced) | For that signature savory kick. |
| Lemon Juice | 1 tbsp | To brighten the rich flavors. |
| Heavy Cream | 2 tbsp | For a luxurious, velvety finish. |
| Fresh Parsley | 1 tbsp (chopped) | For a pop of color and freshness. |
| Smoked Paprika | A pinch | For color and a subtle smoky depth. |
Step-by-Step Instructions
1. Butterfly the Lobster
Using sharp kitchen shears, snip through the top center of the lobster shell toward the tail, stopping just before the tail fin. Gently spread the shell open and use your fingers to loosen the meat, lifting it up and resting it on top of the shell.
2. Prepare the Creamy Garlic Butter
In a small bowl, whisk together the melted butter, minced garlic, lemon juice, heavy cream, and smoked paprika. Stir in half of the fresh parsley.
3. Season and Coat
Place the lobster tails on a baking sheet. Generously brush the creamy garlic butter mixture over the exposed lobster meat.
4. Broil to Perfection
Set your oven to Broil (high). Place the baking sheet on the top rack, about 4–5 inches away from the heat element. Broil for 8–10 minutes, or until the meat is opaque and white and the top is lightly browned.
5. Final Touch
Remove from the oven and immediately drizzle any remaining garlic butter from the pan back over the tails. Garnish with the rest of the fresh parsley and serve with lemon wedges.
Pro-Tips for Success
- Don’t Overcook: Lobster becomes rubbery very quickly. Watch it closely; as soon as the meat reaches an internal temperature of 140°F (60°C), it’s ready.
- Fresh vs. Frozen: If using frozen tails, ensure they are completely thawed in the refrigerator before cooking to ensure even broiling.
- The “Creamy” Secret: Adding a touch of heavy cream to the butter sauce prevents it from breaking and gives the lobster a professional, glossy finish.
