You get sweet, tender lobster meat brushed with garlicky butter, broiled to perfection, then drizzled in a luscious creamy sauce.
Here’s the full guide 👇
🦞 Broiled Lobster Tails in Creamy Garlic Butter Sauce
Serves: 2–4
Prep Time: 10 min | Cook Time: 12–15 min
🦞 Ingredients
For the Lobster:
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4 lobster tails (4–6 oz each), thawed if frozen
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4 tbsp unsalted butter, melted
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3 cloves garlic, minced
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1 tbsp lemon juice
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½ tsp paprika
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Salt and pepper, to taste
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Fresh parsley or lemon wedges, for garnish
For the Creamy Garlic Butter Sauce:
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2 tbsp butter
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2 cloves garlic, minced
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½ cup heavy cream
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¼ cup white wine (optional — or use chicken broth)
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¼ cup Parmesan cheese, grated
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½ tsp lemon zest
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Salt and pepper, to taste
👩🍳 Instructions
1. Prep the lobster tails
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Preheat broiler to high (500°F / 260°C) and position rack 6 inches from heat.
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Using kitchen shears, cut down the top of each shell lengthwise to the tail fin.
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Gently pull the meat upward, resting it on top of the shell (this makes it easy to baste and serve).
2. Make garlic butter
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In a small bowl, mix melted butter, garlic, lemon juice, paprika, salt, and pepper.
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Brush generously over the lobster meat.
3. Broil
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Place tails on a baking sheet lined with foil.
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Broil for 8–10 minutes, depending on size, until the meat is opaque and lightly browned on top.
(Tip: Internal temperature should reach about 140°F / 60°C.)
4. Make the Creamy Garlic Butter Sauce
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In a skillet, melt 2 tbsp butter over medium heat.
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Add garlic and sauté for 30 seconds until fragrant.
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Stir in white wine (or broth) and let simmer for 2 minutes to reduce slightly.
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Add heavy cream, Parmesan, lemon zest, salt, and pepper.
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Simmer 2–3 minutes until creamy and thickened slightly.
5. Serve
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Drizzle warm creamy garlic butter sauce over broiled lobster tails.
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Garnish with chopped parsley and a squeeze of lemon juice.
Serve with buttery mashed potatoes, steamed asparagus, or garlic bread for a stunning meal.
💡 Tips
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Don’t overcook lobster — it cooks quickly! As soon as it’s opaque, it’s done.
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Add a touch of cayenne or smoked paprika to the butter for gentle heat.
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You can make extra sauce — it’s amazing over shrimp, pasta, or steak too.
Would you like me to give you a “Creamy Garlic Lobster Pasta” version next — using this sauce tossed with fettuccine for a luxurious main course? 🍝🦞
