Lobster Tail in Garlic Butter with Lemon Cream Sauce
Succulent lobster tails cooked in garlic butter and served with a rich lemon cream sauce, perfect for impressing guests or pampering yourself.
Ingredients
For the Lobster
- 2 pieces lobster tails (fresh or frozen) If using frozen, thaw overnight in the fridge.
- 4 tablespoons unsalted butter Melted for cooking the lobster.
- 4 cloves garlic Minced.
For the Lemon Cream Sauce
- 1 piece lemon Juice and zest.
- 1/2 cup heavy cream For the sauce.
- Salt and pepper to taste
- Fresh parsley for garnish Optional, but adds a nice touch.
Instructions
Preparation
- If using frozen lobster tails, thaw them overnight in the fridge.
- Carefully cut down the middle of the shell to expose the tender meat.
Cooking
- Melt the butter in a large skillet over medium heat and add the minced garlic. Sauté for about a minute.
- Place the lobster tails flesh-side down in the skillet and cook for 5-6 minutes until golden brown.
- Flip the lobster and baste with melted butter, cooking for another minute.
- In a separate bowl, mix together heavy cream, lemon juice, and lemon zest, seasoning with salt and pepper.
- Pour the cream mixture into the skillet and simmer gently for 3-4 minutes until the sauce thickens.
- Remove from heat and plate the lobster, drizzling the lemon cream sauce over the top and garnishing with parsley.
Notes
Feel free to substitute lobster with shrimp or scallops, adjusting cooking times as necessary. If the sauce is too thick, add a splash of chicken broth to loosen it up.