Creamy Garlic Butter Lobster Tails

1. Prepare the Lobster Tails

1. Preheat your oven to 375°F (190°C).
2. Using sharp kitchen scissors, carefully cut down the top shell of each lobster tail to expose the meat, making sure not to cut through the tail’s underside. Gently pull the lobster meat upwards, resting it on top of the shell while keeping it attached at the base.
3. Season the lobster tails with salt, pepper, and a sprinkle of paprika for color and extra flavor.

2. Cook the Lobster Tails

1. In a small saucepan, melt 2 tablespoons of butter over medium heat. Add the minced garlic and cook until fragrant, about 1-2 minutes.
2. Place the lobster tails in a baking dish and brush them with the melted garlic butter. Reserve a little butter for later.
3. Bake the lobster tails in the preheated oven for 12-15 minutes, or until the lobster meat is opaque and cooked through (internal temperature should reach 140°F). Baste the lobster tails with the remaining garlic butter halfway through the cooking process.

3. Make the Creamy Garlic Butter Sauce

1. While the lobster tails are baking, prepare the sauce. In the same saucepan used for the garlic butter, melt the remaining 2 tablespoons of butter over medium heat.
2. Stir in the heavy cream and grated Parmesan cheese. Let the sauce simmer for 2-3 minutes until it thickens slightly.
3. Add the lemon juice, season with salt and pepper, and stir well. Remove from heat once the sauce has reached a creamy consistency.

4. Serve

1. Once the lobster tails are cooked, remove them from the oven and drizzle with the creamy garlic butter sauce.
2. Garnish with freshly chopped parsley and serve with lemon wedges on the side for a burst of citrus.

Notes and Tips

• Choosing Lobster Tails: Frozen lobster tails work just as well as fresh ones. Be sure to thaw them in the refrigerator for 12-24 hours before cooking.
• Doneness Tip: Lobster tails are done when the meat turns from translucent to opaque white and firm, but still tender. Be careful not to overcook, as lobster can become tough if overdone.
• Add More Flavor: For a bit of heat, sprinkle some red pepper flakes into the garlic butter sauce.
• Wine Pairing: A crisp white wine, such as Chardonnay or Sauvignon Blanc, pairs beautifully with this creamy dish.