Of course! Broiled lobster tails are the epitome of an elegant yet surprisingly simple meal. Paired with a creamy garlic butter sauce, they become absolutely irresistible.
This recipe breaks down the process to ensure perfectly cooked, tender lobster with a luxurious sauce.
Broiled Lobster Tails with Creamy Garlic Butter Sauce
This method uses the “butterfly” technique for even cooking and a beautiful presentation.
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Servings: 2 (can be easily scaled up)
Ingredients
For the Lobster Tails:
· 2 (6-8 oz) lobster tails, thawed if frozen
· 2 tablespoons unsalted butter, melted
· 1 tablespoon fresh lemon juice
· Salt and freshly ground black pepper
· Paprika (for color, optional)
· Fresh parsley or chives, chopped (for garnish)
For the Creamy Garlic Butter Sauce:
· 4 tablespoons (1/2 stick / 57g) unsalted butter
· 3 cloves garlic, minced
· 1/4 cup dry white wine (like Sauvignon Blanc or Chardonnay) – optional, but recommended
· 1/4 cup heavy cream
· 2 tablespoons fresh lemon juice
· 1 tablespoon chopped fresh parsley
· Salt and white pepper to taste
Instructions
Part 1: Preparing and Broiling the Lobster Tails
- Prepare the Lobster:
· Using kitchen shears, cut through the top shell of the lobster tail lengthwise, from the top of the tail to the base of the tail fin. Be careful not to cut through the bottom shell.
· Use your fingers to gently pry the shell open and loosen the meat. Carefully lift the meat through the slit, keeping it attached at the base. It should sit on top of the cut shell.
· Use a knife to make a shallow slit down the middle of the top of the meat. This helps it cook evenly and prevents it from curling. - Season the Lobster:
· Place the prepared lobster tails on a baking sheet lined with foil or in a baking dish.
· In a small bowl, mix the 2 tablespoons of melted butter and 1 tablespoon of lemon juice. Brush this mixture generously over the exposed lobster meat.
· Season lightly with salt, black pepper, and a sprinkle of paprika for a nice color. - Broil to Perfection:
· Position your oven rack so the lobster tails will be about 5-6 inches from the broiler element. Preheat the broiler to HIGH.
· Broil the lobster tails for 1-2 minutes per ounce. For example, a 6-ounce tail will take 6-8 minutes, and an 8-ounce tail will take 8-10 minutes.
· The lobster is done when the meat is opaque, white, and firm to the touch. The internal temperature should be 135-140°F (57-60°C). The shell will be bright red.
· Watch closely! Broilers vary in intensity, and the lobster can go from perfect to overcooked very quickly.
Part 2: Making the Creamy Garlic Butter Sauce
· While the lobster is broiling, make the sauce.
· In a small saucepan over medium heat, melt the 4 tablespoons of butter.
· Add the minced garlic and cook for 30-60 seconds until fragrant, but not browned.
· Optional but recommended: Add the white wine, bring to a simmer, and let it reduce by half, about 2 minutes. This adds a wonderful depth of flavor.
· Stir in the heavy cream and lemon juice. Bring to a gentle simmer and cook for 2-3 minutes, until the sauce slightly thickens.
· Remove from heat and stir in the fresh parsley. Season with salt and white pepper to taste.
To Serve
· Place the hot, broiled lobster tails on plates.
· Spoon the creamy garlic butter sauce over the lobster meat or serve it on the side in a small ramekin for dipping.
· Garnish with additional fresh parsley or chives.
· Serve immediately with lemon wedges.
Pro Tips for Success
· Thawing: If using frozen tails, thaw them completely in the refrigerator overnight for the best texture.
· Don’t Overcook: This is the #1 rule for lobster. Overcooked lobster becomes tough and rubbery. It continues to cook after being removed from the oven, so err on the side of slightly underdone.
· The Butterflying Technique: Lifting the meat and placing it on top of the shell ensures it cooks evenly and gets beautifully browned on top.
· No Wine? You can substitute the white wine with an equal amount of chicken or seafood broth, or simply omit it and use a little extra cream and lemon juice.
· Serving Suggestions:
· Classic: Serve with a simple arugula salad and crusty bread to soak up the extra sauce.
· Surf & Turf: Pair with a filet mignon.
· Decadent Pasta: Remove the lobster meat from the shell, chop it, and toss it with the creamy garlic sauce and cooked fettuccine for an incredible pasta dish.
This recipe turns a special-occasion meal into something achievable any night of the week. Enjoy your luxurious, restaurant-quality dinner