Broiled Lobster Garlic Butter

Butter-soaked lobster tails with creamy garlic sauce make any dinner feel fancy. It's the kind of fancy restaurant food you can whip up at home with just a few ingredients. The lobster turns out juicy and tender, while the buttery sauce gets into every bite. This dish always wows everyone but is surprisingly simple to make.

When I first cooked this for a stay-home date night, it quickly became our must-have for birthdays and special days. It always gets compliments and has become my family's favorite seafood meal by far.

Ingredients

• Lobster tails: they're the main attraction - cold water ones taste sweeter and have better texture. Get tails with bright shells and no weird spots for best results
• Unsalted butter: forms the tasty base of your sauce. Go for good butter for better flavor
• Garlic: use real cloves for the best kick. Don't use the powdered stuff here - chop it fresh for amazing smell
• Heavy cream: makes the sauce smooth and rich. Stick with full fat for the right thickness
• Lemon juice: cuts through the richness. Squeeze it fresh for best results
• Salt and freshly cracked black pepper: basic but crucial seasonings. Always taste as you cook
• Chopped parsley: adds nice color and freshness. I prefer flat leaf parsley
• Shredded parmesan or gruyère: totally your call but makes the sauce extra creamy. Grate it fresh so it melts better

Step-by-Step Instructions

Get the Lobster Tails Ready:

Grab good kitchen shears and cut along each tail's top shell starting at the wide end but stop before the fin. Carefully pull the meat up and over the shell, keeping it attached at the bottom. Let the meat sit on top of the shell. This looks fancy and helps it cook evenly

Mix Up the Creamy Garlic Butter Sauce:

Grab a small pot and melt your butter over medium heat. Once it's bubbly, throw in your chopped garlic and let it cook about 60 seconds until it smells good. Don't let it turn brown. Add your heavy cream and lemon juice. Sprinkle in some salt and lots of fresh pepper. Let it bubble gently for 3-5 minutes, stirring now and then, until it gets a bit thicker. The sauce should stick to a spoon when ready

Set Up for Cooking:

Put your prepped lobster tails in a dish that can go under the broiler. Pour your warm sauce all over the meat. Sprinkle with cheese if you want it extra rich

Cook Under the Broiler:

Put the dish under your hot broiler. Let them cook for 7-10 minutes depending on how big they are. Add more sauce halfway if you want. They're done when the meat looks white and slightly golden on top. Keep an eye on them so they don't overcook

Add Final Touches and Serve:

Throw lots of fresh parsley on top with a bit more black pepper. Serve them right away while hot. If there's extra sauce in the pan, pour it over as you eat

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I love dipping extra sauce into mashed potatoes on the side. The garlic butter smell always gets my family running to the table. One time my kids begged to skip the turkey and have these for Thanksgiving instead - now it's our yearly thing.

Storing Leftovers

Let any extra lobster and sauce cool down completely. Put it in a container with a tight lid. Keep it in the fridge for up to two days. When you want to eat it again, warm it slowly in the oven or in a pan with a lid on low heat. Don't use high heat or the lobster gets tough. Add a little melted butter when warming to keep everything juicy.

Ingredient Swaps and Substitutions

Don't have heavy cream? Try half and half but your sauce won't be as thick. No gruyère around? Parmesan works great or just leave the cheese out for a lighter sauce. This same cooking method works for shrimp too, just cook them for less time. Fresh herbs like chives or tarragon can give it a different twist.

Perfect Pairings

These lobster tails taste amazing with fresh crusty bread to soak up all that sauce. A simple lemon arugula salad or some roasted asparagus balance the richness nicely. For special occasions, I like to pour a glass of chilled chardonnay or some bubbly alongside this dish.

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The Story Behind the Dish

Broiled lobster tails show up on fancy steakhouse menus and holiday tables across America. The broiling gives you that slight char flavor while keeping the meat super tender. The garlic butter probably comes from French cooking traditions but broiling is all about getting it done fast and easy. Home cooks started making this as a quick fancy meal because nothing says celebration like lobster.

Frequently Asked Questions

→ What's the best way to prep lobster tails for broiling?

Take sharp kitchen scissors and snip through the top shell to expose the meat. Carefully lift out the meat, keeping the base attached. This helps it cook evenly and looks great on the plate.

→ Why is this garlic butter sauce so creamy?

The creaminess comes from stirring together melted butter, minced garlic, and heavy cream. Simmering it brings out a smooth, rich consistency that pairs beautifully with lobster.

→ Can I switch up the cheese?

Absolutely, try cheeses like fontina or mozzarella for a different taste. Though, parmesan and gruyère are classics for their deep flavors and slight tang.

→ When should I pull the lobster tails out of the broiler?

Keep an eye on the meat as it turns white and slightly caramelized at the tips. Overcooking makes it chewy, so take it out when it's just cooked through.

→ What pairs well with lobster tails?

Add some roasted veggies, a crisp salad, or crusty bread. These sides balance out the rich flavor of lobster perfectly.