Ingredients
- Lobster tails: 4 (6-8 oz each)
- Butter: 1/2 cup (1 stick), unsalted
- Garlic: 6 cloves, minced
- Heavy cream: 1/4 cup
- Fresh parsley: 2 tablespoons, chopped
- Lemon juice: 1 tablespoon
- Paprika: 1 teaspoon
- Salt and pepper: to taste
Instructions
- Step 1: Prepare the lobster tails by using kitchen shears or a sharp knife to cut down the center of the top shell, being careful not to cut through the bottom shell. Gently separate the shell and lift the lobster meat slightly.
- Step 2: In a small bowl, combine the melted butter, minced garlic, heavy cream, lemon juice, paprika, salt, and pepper.
- Step 3: Brush the lobster meat generously with the garlic butter mixture. Reserve the remaining sauce.
- Step 4: Preheat the oven to 400°F (200°C). Place the lobster tails on a baking sheet lined with parchment paper.
- Step 5: Bake for 12-15 minutes, or until the lobster meat is opaque and cooked through. The internal temperature should reach 140°F (60°C).
- Step 6: Remove from the oven and drizzle with the remaining garlic butter sauce. Garnish with fresh parsley and serve immediately.
Notes
- For best results, store leftover lobster tails in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in a skillet over low heat with a splash of water to prevent drying out the delicate meat.
- Serve these luscious lobster tails over a bed of linguine to soak up all that flavorful garlic butter sauce.
- Don't overcook the lobster; pull them from the oven when they just reach 140°F for the most tender and succulent meat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American