Broiled Lobster Garlic Butter

Broiled lobster tails coated in a creamy garlic butter sauce bring a touch of luxury to your dinner table with ease. The lobster meat stays tender and juicy while the rich sauce seeps into every bite, making this an impressive dish that does not require hours in the kitchen. Whether you are celebrating a special occasion or craving an indulgent weeknight meal, this recipe lets you enjoy restaurant-quality seafood at home with surprisingly simple steps.

I first made this for a cozy anniversary dinner and now it is our family’s go-to for birthdays and special gatherings. It never fails to impress guests or make any night feel memorable.

Ingredients

• Lobster tails: look for cold water lobsters which have a sweeter flavor and firmer texture, choose bright shells without discoloration to ensure freshness
• Unsalted butter: forms the rich and creamy base of the sauce pick high quality for better depth of flavor
• Fresh garlic cloves: add an aromatic punch, always mince fresh for the best fragrance and taste
• Heavy cream: provides silkiness and thickness to the sauce opt for full fat cream for ideal richness
• Lemon juice: brightens the sauce and balances the richness, freshly squeezed will make a noticeable difference
• Salt and freshly cracked black pepper: are crucial for seasoning, taste as you go to adjust perfectly
• Chopped parsley: adds a fresh, vibrant touch flat leaf parsley is preferred for color and flavor
• Shredded parmesan or gruyère: is optional but enhances creaminess and gives a slight golden top freshly grated melts best

Step-by-Step Instructions

Prepare The Lobster Tails:

Using sharp kitchen shears carefully cut along the top shell of each lobster tail from the wide end to just before the tail fin. Gently lift the lobster meat, pulling it out so it rests on top of the shell while still attached at the base. This technique not only looks elegant but ensures even cooking and tender meat.

Make The Creamy Garlic Butter Sauce:

In a small saucepan melt the butter over medium heat until foamy. Add the minced garlic and sauté for about one minute, just until fragrant but not browned. Pour in the heavy cream along with the lemon juice. Season with a pinch of salt and plenty of freshly cracked black pepper. Simmer gently for three to five minutes, stirring often, until the sauce thickens enough to coat the back of a spoon.

Assemble For Broiling:

Place the prepared lobster tails in a broiler-safe baking dish. Spoon the warm garlic butter sauce generously over the lobster meat. If using cheese, sprinkle a handful over the top to add richness.

Broil To Perfection:

Preheat your oven broiler to high. Slide the pan under the broiler and cook for seven to ten minutes depending on the lobster size. Halfway through broiling, baste the meat with more sauce for extra juiciness. Watch carefully so the lobster just becomes opaque and starts to brown lightly without drying out.

Finish And Serve:

Sprinkle plenty of fresh parsley and a little more cracked black pepper over the lobster before serving. Enjoy immediately while hot. If there is any leftover sauce in the pan, spoon it over as you eat for added flavor.

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Storage tips

Cool any leftover lobster and sauce completely before transferring to an airtight container. Store in the refrigerator for up to two days. When reheating, do so gently in the oven or on the stovetop over low heat to avoid toughening the meat. Adding a little melted butter while warming helps keep it moist and flavorful.

Ingredient substitutions

If you don’t have heavy cream use half and half but expect a thinner sauce. No gruyère cheese no problem parmesan works fine or skip cheese altogether for a lighter sauce. You can try this method on other shellfish like shrimp but reduce the broiling time accordingly. Fresh herbs such as chives or tarragon can be swapped in for parsley for a different flavor twist.

Serving suggestions

This dish pairs beautifully with crusty warm bread perfect for soaking up the extra sauce. A lemony arugula salad or roasted asparagus complements the richness nicely. For special occasions I like to serve with a crisp white wine like chardonnay or a light sparkling wine to elevate the meal even more.

The Story Behind the Dish

Broiled lobster tails have long been a staple of American steakhouse menus and holiday celebrations. The broiling technique gives a signature slightly charred aroma while quickly locking in moisture and flavor. The creamy garlic butter topping traces its roots to French seafood classics but is adapted here for convenience and speed, making it accessible for home cooks wanting an elegant festive meal.

Recipe FAQs

→ How do you prepare lobster tails for broiling?

Use kitchen shears to cut along the top shell, lifting the meat above while leaving it attached at the base. This exposes the meat for even cooking and an attractive presentation.

→ What makes the garlic butter sauce creamy?

Melted butter combined with minced fresh garlic and heavy cream is gently simmered until it thickens slightly, creating a rich, velvety texture that coats the lobster beautifully.

→ Can I use a different cheese besides parmesan or gruyère?

Yes, melting cheeses like fontina or mozzarella can substitute, but parmesan and gruyère add a distinct richness and subtle tang that enhances the sauce.

→ How do you know when lobster tails are done broiling?

Look for the lobster meat to become opaque and develop lightly golden edges. Overcooking can toughen the meat, so watch closely during broiling.

→ What are good accompaniments for broiled lobster tails?

Crisp crusty bread for soaking, roasted asparagus, or a lemony arugula salad complement the rich flavors and provide balance to the dish.

→ How should leftovers be stored and reheated?

Cool completely, then refrigerate in an airtight container for up to two days. Reheat gently in a low oven or skillet with some melted butter to keep lobster juicy.