I love making this creamy garlic butter lobster tails recipe whenever I want something that feels truly special without being complicated. The lobster turns tender and juicy, while the rich garlic butter sauce melts into every bite. I find it perfect for celebrations, date nights at home, or anytime I want to treat myself to a restaurant-quality meal.
Why You’ll Love This Recipe
I enjoy this recipe because it feels luxurious but is surprisingly easy to prepare. I like how quickly it comes together, yet the flavors are deep and comforting. The combination of buttery lobster, garlic, and cream always makes the dish feel elegant, and I appreciate that it works just as well for a quiet dinner as it does for entertaining guests.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 lobster tails
4 tablespoons unsalted butter
4 cloves garlic, minced
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1 teaspoon lemon juice
Salt, to taste
Black pepper, to taste
Paprika, to taste
Fresh parsley, chopped (for garnish)
Directions
I start by preheating the oven to 425°F (220°C). Using kitchen scissors, I carefully cut through the top of each lobster shell and gently pull the meat up to rest on top of the shell.
I melt the butter in a skillet over medium heat, then add the minced garlic and cook it briefly until fragrant. I stir in the heavy cream, Parmesan cheese, lemon juice, salt, pepper, and paprika, letting the sauce simmer until it thickens slightly.
I place the lobster tails on a baking sheet and spoon the creamy garlic butter sauce generously over the meat. I bake them for about 12 to 15 minutes, until the lobster is opaque and tender. Before serving, I garnish with chopped parsley and a little extra sauce from the pan.
Servings And Timing
I usually make this recipe for 2 servings.
Preparation time: about 10 minutes
Cooking time: about 15 minutes
Total time: around 25 minutes
Variations
I sometimes add a pinch of red pepper flakes to the sauce when I want a little heat. When I want a brighter flavor, I add extra lemon zest. I also like swapping Parmesan for Gruyère or mozzarella for a slightly different creamy texture.
Storage/Reheating
I store any leftover lobster tails in an airtight container in the refrigerator for up to 2 days. When reheating, I prefer warming them gently in a skillet over low heat with a little extra butter or cream, as this helps keep the lobster tender and prevents it from drying out.
FAQs
Can I use frozen lobster tails?
I can use frozen lobster tails as long as I fully thaw them in the refrigerator before cooking.
How do I know when lobster tails are cooked?
I look for the meat to turn opaque and white, with an internal temperature of about 140°F (60°C).
Can I make this recipe on the stovetop?
I can cook the lobster tails in a skillet with the sauce, but I prefer baking for even cooking and a tender result.
What sides go well with this dish?
I like serving these lobster tails with mashed potatoes, rice, or steamed vegetables.
Can I make the sauce ahead of time?
I can prepare the sauce a few hours in advance and reheat it gently before using.
Conclusion
I always find that creamy garlic butter lobster tails make any meal feel extra special. With simple ingredients and quick steps, this recipe lets me enjoy a rich, elegant dish without stress. It’s one of my favorite ways to turn an ordinary evening into something memorable.
These Creamy Garlic Butter Lobster Tails are a rich and elegant seafood dish, combining tender lobster meat with a luscious garlic-Parmesan cream sauce—perfect for special occasions or a luxurious dinner at home.
Total Time:25 minutes
Yield:2 servings
Ingredients
2 lobster tails
4 tablespoons unsalted butter
4 cloves garlic, minced
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1 teaspoon lemon juice
Salt, to taste
Black pepper, to taste
Paprika, to taste
Fresh parsley, chopped (for garnish)
Instructions
Preheat oven to 425°F (220°C).
Using kitchen scissors, cut through the top of each lobster shell and pull the meat out to rest on top of the shell.
In a skillet over medium heat, melt butter and sauté minced garlic until fragrant.
Add heavy cream, Parmesan cheese, lemon juice, salt, pepper, and paprika. Simmer until slightly thickened.
Place lobster tails on a baking sheet and spoon the creamy garlic butter sauce generously over the meat.
Bake for 12–15 minutes, or until lobster meat is opaque and cooked through.
Garnish with chopped parsley and serve with remaining sauce.
Notes
Add red pepper flakes for a spicy kick.
Use lemon zest for extra brightness.
Swap Parmesan with Gruyère or mozzarella for a different creamy texture.
Reheat gently in a skillet with butter or cream to avoid drying out.
