Creamy Garlic Butter Lobster Tails – The Best Lobster Recipes Ever
Lobster recipes don’t have to be intimidating. I promise. When I made these creamy garlic butter lobster tails for the first time, I half-expected my smoke alarm to shout back at me. But guess what? No disasters—just perfectly tender lobster bathing in a rich garlic butter sauce that’s almost too good to share.
This dish isn’t just another pretty plate for your next Lobster Dinner. It’s got soul. Whether you’re after indulgent Lobster Dishes for the weekend, planning some upscale Lobster Salad Recipes for brunch, or scrolling through Lobster Meat Recipes for a date night dinner that doesn’t disappoint, this one nails it. Oh, and if you’re on the hunt for a go-to Lobster Sauce Recipe that turns heads, your search ends here.
We all deserve a dinner that feels special without needing a culinary degree. These lobster tails deliver elegance without the ego. Give them a shot—I think you’ll be surprised how easy they are to pull off, and how fast they disappear off the plate.
Servings: 4 servings
Ingredients
- 4 lobster tails (about 5–6 oz each), thawed if frozen
- 1 tablespoon olive oil
- Salt and freshly cracked black pepper, to taste
- 1/4 cup unsalted butter
- 6 garlic cloves, minced
- 1 1/2 cups heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped (plus more for garnish)
- 1 tablespoon lemon juice
- Pinch of crushed red pepper flakes (optional)
Instructions
- Use kitchen scissors to cut through the top of the lobster shell lengthwise and gently pull the meat out, resting it on top of the shell. Pat the meat dry and season with salt and pepper.
- Heat olive oil in a large skillet over medium heat. Sear the lobster tails meat-side down for 2–3 minutes. Flip and cook another 2 minutes. Remove from skillet and set aside.
- In the same skillet, melt the butter. Add garlic and sauté for 1 minute until fragrant.
- Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan, parsley, and lemon juice. Let it thicken slightly—about 3–4 minutes.
- Return the lobster tails to the skillet. Spoon the sauce over them and simmer for another 2–3 minutes, or until the lobster is fully cooked and opaque.
- Serve immediately, garnished with more parsley and a squeeze of lemon if desired.