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Creamy Garlic Butter Lobster Tails

Creamy Garlic Butter Lobster Tails

Elevate your next meal with these show-stopping Creamy Garlic Butter Lobster Tails, a recipe that delivers restaurant-quality flavor without the fuss. This dish is perfect for special occasions or simply when you crave a luxurious indulgence, offering a rich and satisfying experience that’s surprisingly simple to master at home.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 tails
Course: Main Course, Seafood
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds lobster tails about 6-8 tails, depending on size, thawed if frozen
  • 1/2 cup unsalted butter softened
  • 6 cloves garlic minced
  • 1/4 cup dry white wine like Sauvignon Blanc or Pinot Grigio
  • 1/2 cup heavy cream
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh parsley plus more for garnish
  • 1/4 teaspoon salt or to taste
  • 1/8 teaspoon black pepper or to taste
  • pinch red pepper flakes Optional, for a hint of heat

Equipment

  • Kitchen shears
  • Baking Sheet
  • Parchment paper
  • Small saucepan

Method
 

  1. If your lobster tails are frozen, ensure they are fully thawed. To do this, place them in the refrigerator overnight or submerge the sealed package in cold water for about 30 minutes. Once thawed, use kitchen shears to cut lengthwise through the top shell of each lobster tail, exposing the meat. Be careful not to cut completely through the bottom shell. Gently pull the meat upwards and out of the shell, letting it rest on top of the shell. This technique is called "butterflying" and allows the creamy sauce to coat the lobster beautifully.
    2 pounds lobster tails
  2. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
  3. In a small saucepan, melt the softened butter over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it. If using, add the pinch of red pepper flakes at this stage.
    1/2 cup unsalted butter, 6 cloves garlic, pinch red pepper flakes
  4. Pour in the dry white wine and let it simmer for about 2 minutes, allowing the alcohol to evaporate and the flavors to meld with the garlic butter. Stir in the heavy cream and fresh lemon juice. Bring the mixture to a gentle simmer and cook for an additional 3-5 minutes, stirring occasionally, until the sauce has thickened slightly to a creamy consistency.
    1/4 cup dry white wine, 1/2 cup heavy cream, 2 tablespoons fresh lemon juice
  5. Season the creamy garlic butter sauce with salt and black pepper to your taste. Stir in the chopped fresh parsley.
    1/4 teaspoon salt, 1/8 teaspoon black pepper, 2 tablespoons chopped fresh parsley
  6. Place the butterflied lobster tails on the prepared baking sheet. Spoon the warm creamy garlic butter sauce generously over the exposed lobster meat, ensuring it’s well coated.
    2 pounds lobster tails, 1/2 cup unsalted butter, 6 cloves garlic, 1/4 cup dry white wine, 1/2 cup heavy cream, 2 tablespoons fresh lemon juice, 2 tablespoons chopped fresh parsley, 1/4 teaspoon salt, 1/8 teaspoon black pepper, pinch red pepper flakes
  7. Transfer the baking sheet to the preheated oven and bake for 10-15 minutes, or until the lobster meat is opaque and cooked through. The exact cooking time will depend on the size of your lobster tails. Avoid overcooking, as this can make the lobster tough.
  8. Once cooked, carefully remove the lobster tails from the oven. Garnish with additional fresh parsley and serve immediately. You can serve the lobster tails with the remaining sauce on the side for extra dipping.
    2 tablespoons chopped fresh parsley

Notes

Leftovers can be stored in an airtight container in the refrigerator for 1-2 days. Reheat in the oven at 300°F (150°C) for 5-8 minutes. Avoid microwaving. Can be frozen for 1-2 months.