Ingredients

For the Lobster Tails:

4 lobster tails (5–6 oz each), thawed if frozen
2 tablespoons olive oil
Salt and freshly cracked black pepper, to taste
1 teaspoon smoked paprika

For the Creamy Garlic Butter Sauce:

4 tablespoons unsalted butter
6 garlic cloves, minced
1 cup heavy cream
½ cup dry white wine (or chicken broth for alcohol-free)
½ cup grated Parmesan cheese
1 tablespoon lemon juice
Zest of 1 lemon
Salt and pepper, to taste

Fresh Herb Finishing Sauce:

2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh chives

Instructions

Step-by-Step Step 1: Prepare the Lobster Tails

Using kitchen shears, cut through the top shell of each lobster tail, stopping at the base. Gently pull the meat upward through the slit, resting it on top of the shell. This “piggybacking” method helps it cook evenly and present beautifully. Brush with olive oil, season with paprika, salt, and pepper.

Step 2: Sear Lobster Tails

In a large skillet over medium-high heat, sear the lobster tails meat-side down in a drizzle of olive oil for 2–3 minutes until lightly browned. Flip and cook shell-side down for another 3–4 minutes until opaque and cooked through. Remove and set aside.

Step 3: Make the Garlic Butter Base

Reduce heat to medium. In the same skillet, melt butter and sauté the minced garlic until fragrant (about 1 minute). Stir in the white wine and reduce by half.

Step 4: Add Cream and Cheese

Pour in the heavy cream and Parmesan. Let it simmer until thickened (5–6 minutes). Add lemon juice and zest, then taste for seasoning.

Step 5: Return Lobster and Finish

Return lobster tails to the pan, spooning sauce over them to coat. Sprinkle fresh herbs generously. Let everything bubble together for 1–2 minutes so flavors meld.

Prep Time: 15
Cook Time: 15

Nutrition

Calories: 480
Sodium: 510mg
Protein: 35g