Ingredients
→ Seafood
4 cold water lobster tails (bright shells, no discoloration)
→ Sauce
6 tbsp unsalted butter
4 garlic cloves, minced
½ cup heavy cream (full fat)
1 tbsp fresh lemon juice
Salt, to taste
Freshly cracked black pepper, to taste
→ Garnish (optional)
2 tbsp chopped flat-leaf parsley
¼ cup shredded parmesan or gruyère cheese
Steps
Using sharp kitchen shears, cut along the top shell of each lobster tail from the wide end to just before the tail fin. Gently lift the meat above the shell, keeping it attached at the base, and fan it out neatly on top of the shell for even cooking and an elegant presentation.
Melt butter in a small saucepan over medium heat until foamy. Add minced garlic and sauté for about one minute until fragrant, being careful not to brown. Stir in heavy cream and lemon juice, season with salt and plenty of freshly cracked black pepper. Simmer for 3 to 5 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon.
Place prepared lobster tails in a broiler-safe baking dish. Spoon the warm garlic butter sauce generously over the lobster meat. If desired, sprinkle shredded parmesan or gruyère cheese evenly over the top.
Position the baking dish under a preheated broiler on high. Broil for 7 to 10 minutes depending on lobster size, basting with additional sauce halfway through. Cook until the lobster meat is opaque and begins to brown lightly on top, monitoring closely to prevent overcooking.
Sprinkle with chopped fresh parsley and a touch more black pepper. Serve immediately while hot. Spoon any extra sauce from the pan over the lobster as you enjoy.
Tips
Cut the lobster shell cleanly and leave the underside intact to achieve an elegant presentation and even cooking.
Preheat the broiler for five minutes before broiling to ensure even browning and optimal juiciness.
Broil lobster tails just until opaque and lightly browned to maintain tenderness; overcooking will toughen the meat
Broiled Lobster Garlic Butter
