Broiled Lobster Tails in Creamy Garlic Butter Sauce
Easy Homemade Broiled Lobster Tails in Creamy Garlic Butter Sauce
Broiled Lobster Tails in Creamy Garlic Butter Sauce — a dish that feels elegant but is surprisingly easy to make at home. I still remember the first time I made this: a quiet Wednesday night turned into a tiny celebration when that garlic-butter aroma filled the kitchen and we cracked open a bottle of white wine. It’s a simple, traditional recipe that feels special enough for holidays and date nights, yet quick enough for a decadent weeknight dinner.
Serve this for: a cozy Sunday family meal, a romantic anniversary dinner, holiday feasts, or anytime you want to impress without turning your kitchen into a full-service restaurant.
🧂 Ingredients (serves 2–4)
- 4 lobster tails (6–8 oz each), thawed if frozen
- 6 tbsp unsalted butter (divided: 4 tbsp for sauce, 2 tbsp for basting)
- 3 garlic cloves, minced
- 1 small shallot, finely minced (optional, but adds depth)
- 1/3 cup heavy cream
- 2 tbsp dry white wine or seafood stock (optional)
- 1 tbsp fresh lemon juice (plus lemon wedges to serve)
- 1/4 tsp smoked paprika (or regular paprika)
- Pinch of cayenne pepper (optional)
- Salt and freshly ground black pepper, to taste
- 2 tbsp chopped fresh parsley or chives, for garnish
- Olive oil spray or a little olive oil for the baking sheet
Optional finishing: extra melted butter for dipping
Pro tip: If your lobster tails are larger (8–10 oz), increase broil time slightly and adjust sauce quantity accordingly.
👩🍳 Directions
- Preheat the broiler and position oven rack about 6 inches from the heat source. Line a baking sheet with foil and lightly oil or spray it. (Preheat time: 5–10 minutes.)
- Prepare the lobster tails: using kitchen shears, cut down the top center of the shell lengthwise (from the wide end toward the tail), stopping before the tail fan. Gently loosen the meat from the shell and lift it up, leaving the bottom attached — then rest the meat on top of the shell (butterfly). Pat dry with paper towels.
- Season lobster meat lightly with salt, pepper, and a tiny sprinkle of paprika. Brush with about 1 tbsp melted butter or olive oil.
- Make the creamy garlic butter sauce: In a small saucepan over medium heat, melt 4 tbsp butter. Add the minced garlic and shallot and sauté for 30–60 seconds until fragrant (do not brown).
- Pour in the white wine (or stock) and simmer 1–2 minutes to reduce slightly. Stir in the heavy cream and lemon juice. Simmer gently for 3–5 minutes until the sauce thickens a little. Season with smoked paprika, cayenne (if using), salt and pepper. Remove from heat and stir in chopped parsley. (Total sauce time: ~8 minutes.)
- Spoon about 1–2 tbsp of the sauce over each lobster tail meat, reserving the rest for serving.
- Broil the lobster tails for 5–8 minutes, depending on size, until the meat is opaque and slightly firm. Check at 5 minutes — you want a little golden color on top but not overcooked. Internal temperature should reach roughly 140–145°F (or cook until opaque throughout).
- Remove from oven, baste with the reserved warm sauce, and let rest 1–2 minutes. Serve immediately with lemon wedges and extra sauce on the side.
Tips on timing: Small tails (4–6 oz) may only need 4–5 minutes; larger tails (8–10 oz) can take up to 8–10 minutes. Watch closely — lobster goes from perfectly tender to rubbery quickly.
💡 Tips & Variations
-
Healthy swaps:
- Lower-calorie sauce: use half-and-half instead of heavy cream, or use 2 tbsp Greek yogurt whisked into a warm (not boiling) reduced broth to avoid curdling.
- Lighter fats: replace some butter with extra-virgin olive oil; finish with a tablespoon of butter for flavor.
- Low-carb / keto: this recipe is already low in carbs. Serve with roasted asparagus or cauliflower mash.
-
Vegan/plant-based idea:
- Try king oyster “scallops” or a store-bought vegan lobster-style product; prepare with the same garlic-butter sauce using vegan butter and coconut cream or cashew cream instead of heavy cream.
-
Gluten-free:
- This naturally gluten-free recipe — just check any optional stock or wine for additives.
-
Serving ideas:
- Classic: serve with drawn butter, lemon wedges, and a crisp salad.
- Comfort: pair with garlic mashed potatoes and steamed green beans.
- Light: serve over zucchini noodles or cauliflower rice to keep it light and fresh.
-
Leftovers & storage:
- Store leftover lobster meat and sauce separately in airtight containers in the fridge for up to 48 hours.
- Reheat gently in a skillet over low heat with a splash of cream or stock, or warm in a 300°F oven until heated through (about 8–10 minutes). Avoid microwaving for long periods to keep texture tender.
-
Tools I love (affiliate-friendly suggestions): sturdy kitchen shears for cutting shells, an instant-read thermometer to avoid overcooking, and a small nonstick saucepan for the sauce.
🩺 Health & Lifestyle Tie-in
Lobster is a lean source of high-quality protein and offers important nutrients like selenium, vitamin B12, and omega-3s — great for heart and brain health. By cooking this at home, you can control the fats and portions and save money compared to dining out — a small step toward better health and financial wellness. Eating and preparing nourishing meals at home can lower long-term healthcare costs and make everyday celebrations more sustainable.
❤️ Conclusion
Broiled Lobster Tails in Creamy Garlic Butter Sauce is one of those recipes that turns an ordinary night into something memorable. It’s fast enough for a midweek treat, rich enough for holiday gatherings, and flexible enough to fit healthier swaps. If you make it, let me know in the comments or tag me on social — I’d love to see your version and hear how you served it!
Broiled Lobster Tails in Creamy Garlic Butter Sauce
Ingredients
Method
- Preheat the broiler and position oven rack about 6 inches from the heat source.
- Line a baking sheet with foil and lightly oil or spray it.
- Using kitchen shears, cut down the top center of each lobster shell lengthwise, stopping before the tail fan.
- Gently loosen the meat from the shell and lift it up, resting the meat on top of the shell.
- Pat dry the lobster meat with paper towels.
- Season lobster meat lightly with salt, pepper, and a sprinkle of paprika.
- Brush with about 1 tbsp melted butter or olive oil.
- Melt 4 tbsp butter in a small saucepan over medium heat.
- Add the minced garlic and shallot and sauté for 30–60 seconds until fragrant.
- Pour in the white wine (or stock) and simmer for 1–2 minutes to reduce slightly.
- Stir in the heavy cream and lemon juice, simmering gently for 3–5 minutes until the sauce thickens.
- Season with smoked paprika, cayenne (if using), salt, and pepper. Remove from heat and stir in chopped parsley.
- Spoon about 1–2 tbsp of the sauce over each lobster tail meat, reserving the rest for serving.
- Broil the lobster tails for 5–8 minutes, checking at 5 minutes for golden color.
- Remove from oven, baste with reserved warm sauce, and let rest for 1–2 minutes.
- Serve immediately with lemon wedges and extra sauce on the side.
