Butter-Seared Lobster Garlic Cream (Print Version)

Lobster tails seared in butter and finished with a luscious garlic cream sauce. Rich, simple, and elegant.

# Ingredients:

→ Lobster Tails

01 - 2 lobster tails (120–170 g each), shells split and meat loosened
02 - 2 tablespoons unsalted butter
03 - 1/2 teaspoon smoked paprika
04 - Salt and freshly ground black pepper, to taste
05 - 1 tablespoon olive oil

→ Garlic Cream Sauce

06 - 2 tablespoons unsalted butter
07 - 3 garlic cloves, minced
08 - 120 ml heavy cream
09 - 60 ml low-sodium chicken broth or seafood stock
10 - 1 teaspoon Dijon mustard
11 - Salt and black pepper, to taste
12 - 1 tablespoon chopped fresh parsley

# Instructions:

01 - With kitchen shears, cut lengthwise through the top of each lobster shell. Gently lift the meat and arrange it above the shell, leaving it attached at the base. Season the flesh with smoked paprika, salt, and black pepper.
02 - Heat olive oil and 2 tablespoons butter in a skillet over medium-high heat. Once foaming, place lobster tails flesh-side down. Sear for 2–3 minutes until golden, then flip. Continue cooking 3–4 minutes, frequently basting with melted butter, until the meat is opaque and cooked through. Remove lobster tails and set aside.
03 - Lower heat to medium. Add 2 tablespoons butter to the same skillet. Sauté minced garlic for 30 seconds until fragrant. Pour in chicken broth and simmer 1 minute. Stir in heavy cream and Dijon mustard. Cook, stirring occasionally, for 2–3 minutes until slightly thickened. Season sauce with salt and black pepper.
04 - Return lobster tails to the skillet. Gently spoon the sauce over the lobster. Simmer for 1 minute to heat through.
05 - Plate lobster tails. Spoon additional cream sauce over the meat, garnish with chopped parsley, and serve immediately alongside preferred accompaniments such as steamed vegetables or rice.

# Notes:

01 - Do not overcook lobster; the meat should be opaque and firm for optimal tenderness.
02 - For a dairy-free variation, substitute coconut cream and oil for butter and heavy cream.
03 - This sauce pairs nicely with shrimp or scallops as an alternative.
04 - A squeeze of fresh lemon adds brightness to the final presentation.

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