Go Back
–+ servings
Creamy garlic butter lobster tails served with fresh herbs and lemon wedges.

Creamy Garlic Butter Lobster Tails

Please rate us
An elegant dish featuring fresh lobster tails seared briefly and finished in a rich garlic-parmesan cream sauce, perfect for date nights or holiday meals.
Print it Pin Recipe
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Lobster Tails
  • 4 tails Lobster tails, shells removed and meat cleaned Fresh is best, but thawed frozen works.
Seasonings
  • 2 tablespoons Olive oil For searing; substitute light butter for more richness.
  • 1 teaspoon Paprika Adds color and warmth; smoked paprika works for a smoky edge.
  • 1/2 teaspoon Garlic powder Background garlic flavor; you’ll also use fresh garlic.
  • 1/4 teaspoon Salt and black pepper Adjust to taste.
Creamy Sauce Ingredients
  • 3 tablespoons Unsalted butter Base of the creamy sauce; can use ghee if dairy-sensitive.
  • 3 cloves Garlic, minced Fresh garlic is key for bright aroma.
  • 1/2 cup Heavy cream For luscious texture; use full-fat coconut cream for dairy-free.
  • 1/4 cup Grated Parmesan cheese Melts into the sauce for nuttiness.
  • 1 teaspoon Dijon mustard Helps emulsify sauce and deepen flavor.
  • 1/2 teaspoon Lemon juice Brightens and balances richness.
  • to taste Fresh parsley, chopped For garnish.

Method
 

Preparing the Lobster Tails
  1. Pat lobster tails dry. Season the meat with paprika, garlic powder, salt, and pepper.
  2. Heat olive oil in a large oven-safe skillet over medium-high heat.
  3. Sear lobster tails meat-side down for 1–2 minutes until lightly browned. Flip and sear the other side for 30–45 seconds.
Making the Creamy Garlic Butter Sauce
  1. Remove the lobster tails to a plate and lower the heat to medium. Add butter to the same skillet.
  2. When melted, add the minced garlic and cook 30–45 seconds until fragrant.
  3. Pour in heavy cream and stir, scraping any browned bits from the pan.
  4. Whisk in grated Parmesan and Dijon mustard until smooth. Simmer gently 2–3 minutes to thicken.
  5. Stir in lemon juice and taste; adjust salt or pepper.
Baking the Lobster Tails
  1. Return lobster tails to the skillet, spooning sauce over each tail.
  2. Transfer skillet to a preheated oven at 375°F (190°C) and bake 6–8 minutes, or until lobster is opaque.
Serving
  1. Remove from oven, spoon more sauce over the tails, and garnish with chopped parsley. Serve immediately.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 5gProtein: 25gFat: 30gSaturated Fat: 15gSodium: 600mgSugar: 1g

Notes

Store leftovers in an airtight container for up to 2 days. Reheat gently in a low oven or skillet with a splash of cream.
Tried this recipe?Let us know how it was!