Description
Discover the secrets to perfect broiled lobster tails with garlic cream sauce. Master this decadent seafood dish with our easy step-by-step recipe guide today!
Ingredients
- 4 lobster tails about 2 pounds (907 g) total
- 6 tablespoon (90 ml) s butter, divided , see note for Whole30 or dairy-free
- 1 teaspoon (5 ml) salt to taste
- 1 teaspoon (5 ml) pepper to taste
- 2 cloves garlic minced
- 1 1/2 teaspoon (8 ml) fresh lemon juice juiced
- 1 tablespoon (15 ml) lemon cut into 8 wedges
- 1 teaspoon (5 ml) fresh chopped parsley for garnish, optional
Instructions
- Turn the lobster tails over so the underside faces up. Use your thumbs to break the ribs on the bottom of the tail. Flip them back over with the brown shell facing upwards. With kitchen scissors, slice through the shell and the top of the meat down to the fin, being careful not to cut through the fin. Gently slide your finger between the meat and shell to separate them, breaking any membranes as needed. Carefully pull the meat away from the sides of the shell without removing it from the fin. Place two lemon wedges beneath the meat and rest the meat back on the shell. Repeat these steps for the other lobster tails and arrange them on a small baking tray.
- Set the broiler to preheat and position your oven rack about 8-9 inches below the heat source.
- Slice 4 tablespoons of butter into 8 pieces, setting aside the remaining 2 tablespoons for the garlic butter sauce. Season the lobster tails with salt and pepper, then lay 2 pieces of butter on top of each tail’s meat.
- Broil the tails approximately 6 inches from the heat for 5-10 minutes, or until the meat is white and opaque. Keep a close watch and check them if needed. Avoid overcooking! As soon as the meat becomes opaque and firm, take them out of the broiler and move them to a plate using tongs.
- In the meantime, melt 2 tablespoons of butter in a small pot over medium-low heat. Add the minced garlic and sauté for about 30 seconds until fragrant, stirring continuously. Stir in 1 teaspoon of lemon juice. Incorporate the drippings and melted butter from the baking tray, whisking thoroughly. Add a pinch of salt and taste; adjust with more salt or lemon juice if necessary. Pour the sauce over the lobster tails and serve with extra garlic butter sauce for dipping. Optionally, sprinkle with fresh chopped parsley.
Notes
- Carefully separate the lobster meat from the shell, keeping it attached at the fin for even cooking.
- Sauté garlic on medium-low heat, stirring for 30 seconds, until aromatic.
- Use fresh lemon juice in the sauce for a bright, zesty flavor.
