Ingredients:

  • 2 lobster tails (6-8 ounces each), thawed if frozen
  • 4 tablespoons (57g) unsalted butter, softened
  • 4 cloves garlic, minced
  • 2 tablespoons (30ml) heavy cream
  • 1 tablespoon (15ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 1 tablespoon (15ml) freshly squeezed lemon juice
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 tablespoon (approx. 10g) chopped fresh parsley
  • Salt and freshly ground black pepper to taste
  • Paprika for dusting on top (optional)

Instructions:

  1. Using kitchen shears or a sharp knife, carefully cut the top of each lobster tail shell lengthwise.
  2. Gently separate the shell and lift the lobster meat, leaving it attached at the base of the tail.
  3. Rest the lobster meat on top of the shell. Remove the dark vein (intestinal tract) if present.
  4. In a small saucepan, melt the butter over medium-low heat.
  5. Add the minced garlic and sauté for 1-2 minutes, until fragrant but not browned.
  6. Stir in the heavy cream, white wine (if using), lemon juice, and red pepper flakes (if using).
  7. Season with salt and pepper to taste. Simmer for 2-3 minutes, stirring occasionally, until the sauce slightly thickens.
  8. Preheat your broiler on high. Place the prepared lobster tails on a baking sheet.
  9. Brush each lobster tail generously with the creamy garlic butter sauce. Dust the top with paprika (optional).
  10. Broil the lobster tails for 8-12 minutes, or until the lobster meat is opaque and cooked through. Check for an internal temperature of 140F (60C).
  11. Garnish with fresh parsley. Serve immediately, spooning any remaining sauce over the lobster tails.