Garlic Butter Lobster Tails 

Overview

This dish features lobster tails prepared using the classic butter-broiled technique, finished with a rich garlic lemon butter sauce. The lobster stays tender, juicy, and naturally sweet, while the sauce adds depth and elegance suitable for fine dining or special occasions.

---

Ingredients (Serves 2–4)

Lobster

• 4 lobster tails (170–225 g / 6–8 oz each), thawed if frozen

• Salt, to taste

• Freshly ground black pepper, to taste

• Paprika or smoked paprika (optional, for color)

---

Garlic Butter Sauce

• 8 tablespoons (115 g) unsalted butter

• 4 cloves garlic, very finely minced

• 2 tablespoons heavy cream (optional but recommended for silkiness)

• 1½ tablespoons fresh lemon juice

• ½ teaspoon lemon zest (optional, for aroma)

• Salt, to taste

• White pepper or black pepper, to taste

---

Optional Aromatics (Chef Upgrade)

• 1 teaspoon fresh thyme or chives, finely chopped

• 1 tablespoon dry white wine (or seafood stock)

---

Garnish

• Fresh parsley, finely chopped

• Lemon wedges

---

Equipment

• Kitchen scissors

• Baking tray

• Small saucepan

• Pastry brush or spoon

---

Step-by-Step Instructions

Step 1: Prepare the Lobster Tails

1. Using kitchen scissors, cut through the top shell lengthwise, stopping before the tail fin.

2. Gently loosen the meat from the shell, keeping the base attached.

3. Lift the meat and rest it on top of the shell (classic presentation).

4. Pat dry with paper towels.

5. Season lightly with salt, pepper, and paprika.

---

Step 2: Make the Garlic Butter Sauce

1. Melt butter in a small saucepan over very low heat.

2. Add garlic and cook 30–45 seconds until fragrant (do not brown).

3. Add heavy cream and white wine (if using); stir gently.

4. Add lemon juice and lemon zest.

5. Season lightly with salt and pepper.

6. Keep warm on the lowest heat possible.

Texture should be silky, glossy, and pourable, not oily.

---

Step 3: Cook the Lobster (Best Method – Broiling)

Broiler Method (Recommended)

1. Preheat broiler to high (about 260°C / 500°F).

2. Place lobster tails on a baking tray lined with foil.

3. Brush lobster generously with garlic butter sauce.

4. Broil for 8–10 minutes, brushing once more halfway.

✅ Lobster is done when:

• Meat turns opaque white

• Internal temperature reaches 60–63°C / 140–145°F

---

Alternative Oven Method

• Bake at 220°C / 425°F for 12–14 minutes, then broil 1–2 minutes for color.

---

Step 4: Finish & Plate

1. Remove lobster from oven and rest 1–2 minutes.

2. Spoon warm garlic butter sauce generously over the lobster meat.

3. Garnish with parsley and herbs.

4. Serve immediately with lemon wedges.

---

Flavor Profile

• Taste: Buttery, slightly garlicky, gently citrusy

• Texture: Ultra-tender lobster with velvety sauce

• Style: Elegant, rich, clean seafood finish

---

Chef-Level Tips

• Never boil the butter sauce — it separates.

• Lobster cooks fast; overcooking = rubbery texture.

• Use white pepper for a cleaner, fine-dining flavor.

• For luxury plating: drizzle sauce around the plate, not just on top.

---

Optional Variations

• Lemon-Parmesan Lobster: Add 2 tbsp grated Parmesan to the sauce

• Cajun Lobster: Add Cajun seasoning + chili butter

• Butter-Poached Version: Cook lobster gently in butter at 85–90°C