Description
Baked Lobster Tails with Creamy Garlic Butter Sauce
Indulge in these luxurious baked lobster tails, smothered in a rich and creamy garlic butter sauce. This elegant dish is perfect for special occasions or when you want to impress your guests!
Ingredients
For the Lobster Tails:
4 lobster tails
2 tbsp olive oil
1 tsp paprika
Salt and pepper, to taste
For the Garlic Butter Sauce:
1/3 cup unsalted butter, melted
3 garlic cloves, minced
1/4 cup heavy cream
1/4 cup Parmesan cheese, grated
1 tbsp lemon juice
1 tsp fresh parsley, chopped
Salt and pepper, to taste
Instructions
Prepare the lobster tails:
Preheat your oven to 400°F (200°C).
Using kitchen shears, cut through the top of the lobster shell lengthwise, stopping just before the tail. Gently pull the lobster meat out of the shell and rest it on top, keeping it attached at the base.
Drizzle olive oil over the lobster meat and season with paprika, salt, and pepper.
Bake the lobster tails:
Place the lobster tails in a baking dish and bake for 12-15 minutes, or until the meat is opaque and tender.
Make the garlic butter sauce:
In a small saucepan, melt the butter over medium heat. Add minced garlic and sauté until fragrant.
Stir in the heavy cream, Parmesan cheese, lemon juice, salt, and pepper. Simmer for 2-3 minutes until slightly thickened.
Combine and serve:
Remove the lobster tails from the oven and pour the garlic butter sauce over them. Garnish with fresh parsley.
Tips for Extra Flavor
Serve with a side of garlic mashed potatoes or steamed vegetables for a complete meal.
Add a pinch of red chili flakes to the sauce for a spicy kick.
Enjoy these decadent baked lobster tails with creamy garlic butter sauce!
Let me know how it turns out!
Step-by-Step Guide
1. Preheat & Prep: Preheat oven to 400°F (200°C). Using kitchen shears, cut lengthwise down the center of the top of each lobster shell. Stop at the tail fin. Gently pry the shell open and lift the meat out, resting it atop the split shell. Pat dry.
2. Season Tails: Drizzle lobster meat with olive oil. Evenly sprinkle with paprika, salt, and pepper. Place tails in a baking dish.
3. Bake: Bake for 12-15 minutes. The meat is done when opaque, firm to the touch, and registers 140°F internally.
4. Make Sauce: While tails bake, melt butter in a saucepan over medium heat. Add garlic; sauté 1 minute until fragrant but not browned. Whisk in heavy cream, Parmesan, lemon juice, salt, and pepper. Simmer 2-3 minutes until slightly thickened. Stir in parsley.
5. Finish & Serve: Remove lobster from oven. Immediately spoon the creamy garlic butter sauce over each tail. Serve at once.
Serving Suggestions
Present these lobster tails as the centerpiece of an elegant dinner. Ideal pairings include:
- Garlic herb mashed potatoes or creamy polenta to soak up the sauce.
- Simple steamed asparagus, green beans, or broccolini.
- A crisp, buttery Chardonnay or a dry sparkling wine.
- Crusty bread for dipping into any remaining sauce.
How-to Summary
Butterfly lobster tails by cutting the top shell and lifting the meat on top. Season with oil, paprika, S&P. Bake at 400°F for 12-15 mins. Simultaneously, make a sauce by sautéing garlic in melted butter, then whisking in cream, Parmesan, lemon juice, and herbs. Pour sauce over baked tails and serve immediately.
Frequently Asked Questions
Can I prepare lobster tails ahead of time?
You can butterfly and season the tails up to a few hours in advance. Keep them covered in the fridge. Make the sauce just before baking and serving for best quality.
How do I know when the lobster is fully cooked?
The meat will turn from translucent to opaque white, feel firm, and the internal temperature should reach 140°F. Avoid overcooking, as it becomes tough.
Can I use frozen lobster tails?
Yes. Thaw them completely in the refrigerator overnight for the best texture. Pat them very dry before preparing.
What can I substitute for heavy cream?
For a slightly lighter sauce, half-and-half can work, but the sauce will be less rich and thick. Do not use milk, as it may curdle.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 2 days. Reheat gently in a covered ovenproof dish at 325°F until just warmed through to prevent toughness.
Common Mistakes to Avoid
- Overcooking: This is the top error. Set a timer and check early. The residual heat will continue to cook the meat after removal from the oven.
- Not Drying the Meat: Patting the lobster meat dry ensures the seasoning sticks and promotes better browning.
- Browning the Garlic: Sauté garlic just until fragrant. Burnt garlic will make the sauce bitter.
- Splitting the Shell Incorrectly: Cut only the top hard shell, not the meat or the bottom fan of the tail. Use sharp shears for control.
Conclusion
This baked lobster tail recipe transforms a luxurious ingredient into an achievable, show-stopping meal. The combination of tender, sweet lobster with a decadent creamy garlic butter sauce is guaranteed to impress. By following the detailed steps and avoiding common pitfalls, you can confidently create a restaurant-quality dish perfect for celebrations or an extraordinary dinner at home. Enjoy the process and the delicious results!