Broiled Lobster Creamy Garlic Butter (Print Version)
Lobster tails with creamy garlic butter, broiled until golden and finished with cracked pepper and parsley.
# Ingredients:
→ Seafood
01 -
4 lobster tails, thawed if previously frozen
→ Sauce
02 -
120 ml unsalted butter
03 -
3 garlic cloves, finely minced
04 -
120 ml heavy cream
05 -
2.5 ml freshly squeezed lemon juice
06 -
Salt, to taste
07 -
Freshly cracked black pepper, to taste
→ Toppings
08 -
2 tablespoons chopped fresh parsley
09 -
60 grams shredded Parmesan or Gruyère cheese (optional)
# Instructions:
01 -
With kitchen shears, carefully cut along the top shell of each lobster tail lengthwise. Gently lift the lobster meat over the shell, leaving it attached at the base for presentation.
02 -
Melt butter in a medium saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in heavy cream, lemon juice, salt and freshly cracked black pepper. Allow the mixture to simmer gently, whisking until slightly thickened, about 2–3 minutes.
03 -
Position lobster tails in a baking dish. Generously spoon the prepared garlic butter sauce over the lobster meat. If using, evenly sprinkle shredded Parmesan or Gruyère over each portion.
04 -
Place the baking dish under the broiler on high heat for 7–10 minutes, or until the lobster meat is opaque and the surface is golden and lightly browned.
05 -
Remove from oven. Finish with chopped parsley and an extra grinding of black pepper. Serve immediately alongside warm artisan bread or roasted vegetables.
# Notes:
01 -
For easy shell removal, use sharp kitchen shears and avoid cutting into the meat.
02 -
Monitor lobsters closely under the broiler to prevent overcooking and ensure tenderness.