Buttery-sweet lobster, quick-broiled for a restaurant finish, then bathed in a silky garlic butter cream sauce—this dish is pure luxury with weeknight timing. The broiler delivers char-kissed edges and tender meat in minutes, while the pan-sauce adds rich, garlicky gloss that begs for crusty bread or lemony pasta.
Why You’ll Love This Recipe
- Foolproof & fast: 8–10 minutes under the broiler, minimal prep.
- Tender every time: Butterfly method ensures even cooking and easy basting.
- Silky sauce: Cream, butter, and garlic meet a splash of lemon for perfect balance.
- Flexible serving: Date night entrée or elevated surf-and-turf side.
Ingredients
Lobster
- 4 lobster tails (4–6 oz / 115–170 g each), thawed if frozen
- 2 tbsp unsalted butter, melted (for basting)
- 1 tbsp olive oil
- 1 tsp lemon zest
- ½ tsp smoked paprika (or sweet paprika)
- ¼ tsp cayenne or chili flakes (optional)
- Kosher salt & black pepper
Creamy Garlic Butter Sauce
- 3 tbsp unsalted butter
- 4 garlic cloves, finely minced
- ½ cup heavy cream (or 10%–18% cream for lighter)
- ¼ cup low-sodium seafood or chicken stock (or water)
- 1–2 tbsp fresh lemon juice (to taste)
- 2 tbsp grated Parmesan (optional, for extra body)
- 1 tbsp finely chopped parsley (plus more to finish)
- Salt & pepper, to taste
To Serve
- Lemon wedges, chopped chives/parsley, crusty bread or buttered pasta
Time & Yield
- Prep: 15 minutes
- Cook: 10–12 minutes
- Total: ~25–30 minutes
- Yield: 4 lobster tails (2 generous servings or 4 smaller)
Step-by-Step: Broiled Lobster Tails
1) Prep & Butterfly
- Preheat broiler to High with rack 6–8 in (15–20 cm) from heat. Line a sheet pan with foil; lightly oil.
- With kitchen shears, cut the top of each shell down the center to the tail fan. Gently loosen meat from shell sides, lift it up, and rest it on top of the shell (butterfly).
- Pat dry. Brush with olive oil; season with salt, pepper, paprika, lemon zest, and a pinch of cayenne if using.
2) Broil & Baste
- Slide pan under broiler and cook 5–7 minutes until the surface is opaque and lightly browned.
- Pull pan out; brush melted butter over the meat. Return to broiler 2–3 minutes more, just until the thickest part reads 135°F / 57°C (carryover will finish to ~140°F/60°C).
- Transfer tails to a warm plate; tent loosely with foil.
Make the Creamy Garlic Butter Sauce (5 minutes)
- In a small skillet over medium, melt 3 tbsp butter. Add garlic; cook 30–60 seconds until fragrant (no browning).
- Stir in stock and cream; simmer 2–3 minutes to slightly thicken.
- Add lemon juice and Parmesan (if using); whisk until smooth and glossy. Season with salt & pepper.
- Off heat, stir in parsley. Taste and adjust lemon/salt.
Sauce should coat the back of a spoon; if too thick, loosen with a spoon of stock. If thin, simmer 1 minute more.
Nutrition (Per Tail with sauce; 4 tails/4 servings)
Approx. 290–340 kcal, 20–24 g fat, 3–5 g carbs, 23–26 g protein, sodium varies by stock and added salt.
Plate It Like a Pro
- Spoon a ribbon of sauce onto warm plates, set a lobster tail on top, and nappe with more sauce.
- Finish with parsley/chives and a squeeze of lemon.
- Serve with garlic bread, buttered angel hair, or lemon-pepper rice to catch every drop.
Tips for Perfect Lobster
- Don’t overcook. Pull at 135°F/57°C; carryover heat finishes it.
- Even layer. Keep tails the same distance from the broiler for uniform browning.
- Butterfly matters. Exposed meat browns beautifully and absorbs basting butter.
- Salt at the end (sauce). Parmesan adds salt; season after melting it in.
Variations & Swaps
- Herb Burst: Add 1 tsp each finely chopped tarragon and chives to the sauce.
- Cajun Cream: Swap paprika for Cajun seasoning; add a dash of hot sauce to the sauce.
- Lightened Sauce: Use half-and-half + extra stock; finish with a knob of butter for sheen.
- Dairy-Free: Use olive oil + coconut cream; brighten with extra lemon and herbs.
Make-Ahead & Storage
- Prep ahead: Butterfly, season, and refrigerate up to 6 hours (cover well).
- Sauce: Make up to 1 day ahead; rewarm gently with a splash of stock.
- Leftovers: Refrigerate lobster + sauce separately up to 1 day. Reheat gently in a covered skillet with a spoon of water/stock (avoid rubbery overcooking).
Serving Ideas
- Over lemon-garlic pasta with peas or asparagus tips
- Alongside steak for surf-and-turf
- On a toasted brioche with arugula as a luxe open-faced roll
This Broiled Lobster Tails in Creamy Garlic Butter Sauce recipe turns premium seafood into a low-effort showpiece: crisped edges, silky sauce, and citrusy lift in under 30 minutes. Light some candles, warm the bread, and enjoy every luxurious bite.