Butter-Seared Lobster Tails with Garlic Cream Sauce for Elegant Dining (Print version)

Tender butter-seared lobster tails finished with a silky garlic cream sauce for a rich, special dinner at home.

# Ingredients:

For the lobster tails

01 - 2 lobster tails, 5-6 oz (140-170 g) each
02 - 1/2 teaspoon smoked paprika
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon black pepper
05 - 1 tablespoon olive oil
06 - 2 tablespoons (28 g) unsalted butter

For the garlic cream sauce

07 - 2 tablespoons (28 g) unsalted butter
08 - 3 garlic cloves, finely minced
09 - 1/4 cup (60 ml) seafood stock or low-sodium chicken broth
10 - 1/2 cup (120 ml) heavy cream
11 - 1 teaspoon Dijon mustard
12 - 1 teaspoon fresh lemon juice, plus wedges for serving
13 - 1 tablespoon chopped fresh parsley
14 - Salt and black pepper, to taste

# Instructions:

01 - Use kitchen shears to cut lengthwise through the top shell of each lobster tail. Loosen the meat, lift it over the shell, and leave it attached at the base.
02 - Pat the lobster dry. Season the exposed meat with smoked paprika, kosher salt, and black pepper.
03 - Heat olive oil and 2 tablespoons butter in a skillet over medium-high heat. Place lobster flesh side down and sear for 2 minutes, then flip and baste with butter for 3-4 minutes until opaque and just firm. Transfer to a plate.
04 - Lower the heat to medium-low. Add the remaining 2 tablespoons butter and the garlic. Cook for about 30 seconds, stirring constantly, until fragrant but not browned.
05 - Add the stock and simmer for 1 minute, scraping up the browned bits. Whisk in the cream, Dijon mustard, and lemon juice. Simmer gently for 2-3 minutes until lightly thickened.
06 - Return the lobster tails to the skillet and spoon the sauce over the meat for 1 minute. Taste the sauce for salt and pepper, garnish with parsley, and serve with lemon wedges.

# Good to know:

01 - Best served immediately while the lobster is tender and the cream sauce is glossy.
02 - Use an instant-read thermometer if possible. Lobster is done at 145°F.
03 - Warm serving plates help keep the sauce from cooling too quickly.

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