Go Back
- Lobster tails (2, thawed if frozen) - Unsalted butter (4 tablespoons) - Garlic, minced (4 cloves) - Heavy cream (1/2 cup) - Lemon juice (1 teaspoon) - Smoked paprika (1 teaspoon) - Salt and black pepper (to taste) - Fresh parsley (for garnish) - Lemon wedges (for serving) In this dish, lobster tails are the star. Choose fresh ones if you can, but frozen works too. They need to be thawed before cooking. The butter adds richness, while garlic gives a good kick. Next is heavy cream. It makes the sauce rich and smooth. Lemon juice brightens the flavor. Smoked paprika gives a lovely color and a hint of smokiness. Don’t forget salt and black pepper to taste. You can adjust these to your liking. Fresh parsley adds a nice touch of color and flavor as a garnish. Serve with lemon wedges for a zesty squeeze right before eating. For the complete cooking process, check the Full Recipe. Enjoy the cooking journey! 1. Preheat your oven to 375°F (190°C). This helps cook the lobster evenly. 2. Using kitchen shears, cut the top of each lobster tail shell down the middle. Be careful and gentle as you pull apart the shell to reveal the meat. 3. Lift the lobster meat slightly above the shell while keeping it attached at the base. This helps it cook well and look nice. 4. Place the lobster tails on a baking sheet with the meat side up. This gives them a great presentation. 1. In a small saucepan, melt 4 tablespoons of unsalted butter over medium heat. Butter adds richness to the sauce. 2. Add 4 minced garlic cloves and sauté for 1-2 minutes until fragrant. This enhances the flavor of the sauce. 3. Stir in 1/2 cup of heavy cream, 1 teaspoon of lemon juice, and 1 teaspoon of smoked paprika. Cook for 3-4 minutes until the sauce thickens slightly. 4. Season with salt and black pepper to taste. This balances the flavors in the sauce. 1. Pour the creamy garlic butter mixture over the lobster tails. Make sure the meat is well coated. This helps the flavors soak in. 2. Bake the lobster tails in the preheated oven for 12-15 minutes. They are done when the meat is opaque and cooked through. 3. Remove from the oven and let them sit for a couple of minutes before serving. This helps them stay juicy. 4. Garnish with freshly chopped parsley and serve with lemon wedges on the side for some extra zing. For the full recipe, check out the earlier sections. Enjoy your delicious lobster tails! How to choose the right lobster tails When picking lobster tails, look for ones that feel heavy for their size. Fresh lobster tails should have a firm texture. The shells should be glossy and not cracked. If you can, choose tails that are wild-caught for better flavor. Frozen tails are fine too, just make sure they are fully thawed before cooking. Tips for cutting lobster tails To cut lobster tails, use kitchen shears for safety. Start at the top of the shell and cut down the middle. Be careful not to cut all the way through. Once you reach the end, gently pull the shell apart. This helps the meat cook evenly and makes serving easier. Pairing sides with lobster tails Lobster tails pair well with many sides. I love serving them with garlic mashed potatoes or a fresh green salad. Roasted asparagus or sautéed spinach adds a nice touch. You can also serve them over a bed of rice for a hearty meal. Garnishing ideas Garnishing adds flair to your dish. Fresh parsley brightens up the plate. Lemon wedges give a pop of color and flavor. You can also use thin lemon slices for a pretty touch. A sprinkle of paprika can enhance the look and taste too. Using different herbs and spices Experimenting with herbs can really elevate your dish. Try adding fresh dill or cilantro for a unique twist. A pinch of cayenne pepper can add some heat if you like spice. Don’t be afraid to get creative with flavors! Adding cheese or other toppings For a rich twist, sprinkle grated Parmesan cheese on top before baking. This creates a tasty crust. You can also mix in some breadcrumbs for crunch. Adding crushed garlic chips can bring extra flavor to your lobster tails. {{image_2}} To add heat, you can mix in chili flakes or hot sauce. Start with a pinch of chili flakes, and taste as you go. If you want more heat, add more. This spicy twist brings new life to the creamy garlic butter. It pairs well with the rich flavors and gives a nice kick. Grilling gives lobster tails a smoky flavor. To grill, follow the same prep steps. Instead of baking, heat your grill to medium-high. Place the lobster tails, meat side down, on the grill. Cook for about 5-7 minutes. Flip them over, pour the sauce on top, and grill for another 5 minutes. This method creates a nice char and enhances the taste. You can easily adapt this recipe for shrimp. Use peeled and deveined shrimp instead of lobster. Cook the shrimp in the same creamy garlic butter sauce. They will cook faster than lobster. Sauté the shrimp until they turn pink, about 3-4 minutes. This way, you get a similar rich flavor with a lovely twist. For the full recipe, check out the details I provided earlier. Enjoy your cooking journey! After enjoying your creamy garlic butter lobster tails, you can store the leftovers. Let the lobster cool down to room temperature. Then, place it in an airtight container. It stays fresh for up to three days in the fridge. If you want to keep it longer, consider freezing it. To reheat lobster tails without drying them out, use the oven. Preheat it to 350°F (175°C). Place the lobster tails in a baking dish. Add a splash of water or broth to keep them moist. Cover the dish with foil and heat for about 10 minutes. This method warms them gently and keeps the meat juicy. Yes, you can freeze lobster tails. If you have any leftovers, wrap them tightly in plastic wrap, then place them in a freezer bag. Label the bag with the date. They can last for up to three months in the freezer. When you're ready to use them, thaw them in the fridge overnight before reheating. To check if lobster tails are done, look for the following signs: - The meat turns opaque. - The color changes from translucent to white. - It feels firm when touched. - The internal temperature should reach 145°F (63°C). When cooking lobster, keep an eye on the time. It usually takes about 12-15 minutes in the oven. You want to avoid overcooking, as this can make the meat tough. A perfectly cooked lobster tail is juicy and tender, a true delight. Yes, you can use frozen lobster tails. Here are some tips: - Thaw them in the fridge overnight for best results. - If you're short on time, place them in cold water for 30-60 minutes. - Ensure they are completely thawed before cooking. Using frozen lobster tails can be just as tasty. They often come flash-frozen, locking in flavor and freshness. Just follow the recipe as usual, and you'll enjoy a delightful meal. Great sides to pair with creamy garlic butter lobster tails include: - Garlic bread for soaking up the sauce. - Steamed asparagus for a fresh crunch. - A light salad with lemon vinaigrette. - Roasted potatoes for a hearty touch. These sides complement the rich flavors of the lobster tails. They also create a balanced meal, making your dining experience even more enjoyable. This blog post covered all you need to make creamy garlic butter lobster tails. We detailed the key ingredients, simple steps, and helpful tips for cooking and serving. You can even explore tasty variations to suit your taste. Remember, whether you choose baked or grilled, fresh or frozen, great flavor awaits. Follow the storage tips to keep leftovers tasty. Enjoy your cooking adventure and impress your guests with this delicious dish.

Creamy Garlic Butter Lobster Tails

Indulge in a restaurant-quality meal at home with my Creamy Garlic Butter Lobster Tails recipe! This easy-to-follow guide covers everything from selecting the freshest lobster tails to creating a rich and flavorful garlic butter sauce. Perfect for impressing guests or treating yourself, this dish is both delicious and satisfying. Click through to explore the full recipe, tips, and variations that will elevate your seafood game!
Print Recipe Pin Recipe

Ingredients
  

2 lobster tails, thawed if frozen

4 tablespoons unsalted butter

4 cloves garlic, minced

1/2 cup heavy cream

1 teaspoon lemon juice

1 teaspoon smoked paprika

Salt and black pepper to taste

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Preheat your oven to 375°F (190°C).

    Using kitchen shears, carefully cut the top of each lobster tail shell down the middle and gently pull apart the shell to reveal the meat. Carefully lift the lobster meat slightly above the shell while leaving it attached at the base.

      Place the lobster tails on a baking sheet, meat side up.

        In a small saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.

          Stir in the heavy cream, lemon juice, and smoked paprika. Cook for 3-4 minutes until the sauce thickens slightly. Season with salt and black pepper to taste.

            Pour the creamy garlic butter mixture over the lobster tails, ensuring the meat is well coated.

              Bake in the preheated oven for 12-15 minutes or until the lobster meat is opaque and cooked through.

                Remove from the oven and let it sit for a couple of minutes before serving.

                  Garnish with freshly chopped parsley and serve with lemon wedges on the side.

                    Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 2