Irresistible Broiled Lobster Tails in Creamy Garlic Butter Sauce

You know that feeling when you want to impress someone special but don’t want to spend hours in the kitchen? That’s exactly why I fell in love with these broiled lobster tails in creamy garlic butter sauce years ago when I first started working the seafood station at a little bistro in Maine. It’s become my go-to recipe for anniversary dinners, birthdays, or those “just because” moments when you want to treat yourself. The magic? That luscious sauce bubbling over sweet lobster meat under the broiler. After making this dish hundreds of times, I can tell you – it’s the ultimate special occasion meal that feels gourmet but comes together in about 20 minutes.

Why You’ll Love This Broiled Lobster Tails Recipe

Let me tell you why this recipe never fails to wow my guests (and my taste buds!):

• Restaurant-quality at home – That rich, buttery sauce rivals any seafood house’s signature dish
• Surprisingly quick – From fridge to table in 20 minutes flat (perfect for last-minute celebrations)
• Foolproof elegance – The broiler does all the work while you look like a gourmet chef
• Flavor bomb – Creamy garlic butter clings to every sweet, tender bite of lobster

Trust me, once you’ve made lobster tails this way, you’ll never go back to plain boiled seafood again!

Ingredients for Broiled Lobster Tails in Creamy Garlic Butter Sauce

Gathering these simple ingredients is the first step to lobster perfection – I promise each one plays a special role in creating that dreamy sauce and tender meat. Here’s what you’ll need:

• 4 lobster tails (6-8 oz each) – Pro tip: Thaw frozen ones overnight in the fridge for best texture
• 1/4 cup unsalted butter, melted – Always use real butter; margarine won’t give the same rich flavor
• 3 cloves garlic, minced – Fresh is key here, not that jarred stuff
• 1/4 cup heavy cream – This makes the sauce luxuriously silky
• 1 tbsp lemon juice – Brightens up all that richness perfectly
• 1/4 tsp each salt & black pepper – Basic but essential flavor boosters
• 2 tbsp chopped fresh parsley – Save this for garnish; it adds color and freshness

See? Nothing fancy – just good-quality ingredients that work magic together. Now let’s make some lobster dreams come true!

Equipment You’ll Need

Don’t worry – you don’t need fancy gadgets for this! Just grab:

• Baking sheet – A sturdy one that won’t warp under the broiler
• Kitchen shears – For that perfect lobster tail split (trust me, scissors beat knives here)
• Small mixing bowl – To whip up that dreamy garlic butter sauce

That’s it! Now let’s get cooking.

How to Make Broiled Lobster Tails in Creamy Garlic Butter Sauce

Okay, let’s dive into the good stuff! Making perfect broiled lobster tails is easier than you think—just follow these simple steps and you’ll be enjoying restaurant-worthy seafood in no time. Here’s exactly how I do it:

Step 1: Prep the Lobster Tails

First things first—grab those kitchen shears! You’ll want to cut through the top shell lengthwise, stopping just before the tail fin. Gently pull the meat upward so it sits on top of the shell (this creates that gorgeous presentation). Watch those fingers! Lobster shells can be sharp. This technique, called “butterflying,” helps the meat cook evenly and lets all that glorious sauce seep in.

Step 2: Make the Garlic Butter Sauce

While your broiler heats up, let’s make that magical sauce. Melt your butter (I zap it for 20 seconds to get it just right), then whisk in the minced garlic, heavy cream, lemon juice, and seasonings until perfectly smooth. Don’t skip the whisking! You want every drop of that sauce infused with garlicky goodness.

Step 3: Broil to Perfection

Place your prepped tails on the baking sheet and generously spoon the sauce over each one. Slide them under the broiler and set a timer for 8 minutes—that’s usually the sweet spot for 6-8 oz tails. You’ll know they’re done when the meat turns opaque white with those beautiful golden-brown edges. Peek at the 8-minute mark—if they need another minute or two, no problem! Better to check than overcook these precious beauties.

Tips for Perfect Broiled Lobster Tails

After years of trial and error (and a few rubbery lobster mishaps!), I’ve nailed down these can’t-miss tricks for broiled lobster perfection:

• Thaw frozen tails slowly – Overnight in the fridge keeps the texture just right, no mushy surprises
• Sauce consistency is key – Too thick? Add a splash of cream. Too thin? Whisk in more melted butter
• Garnish last-minute – Sprinkle that fresh parsley right before serving so it stays bright and crisp
• Broiler position matters – Keep tails 4-6 inches from heat for even cooking without scorching

Follow these simple tips and you’ll have lobster that’ll make your guests think you trained under a Michelin-starred chef!

Serving Suggestions for Broiled Lobster Tails

Oh, the possibilities! My favorite way to serve these garlicky lobster tails is with warm, crusty bread for soaking up every last drop of that creamy sauce. For a full spread, try pairing them with:

• Garlic roasted asparagus – The perfect veggie companion
• Lemon arugula salad – That peppery crunch cuts through the richness
• Buttery mashed potatoes – Because why not go all out? Try these savory mashed potatoes.

And for drinks? A crisp Chardonnay or bubbly Prosecco makes this meal feel like a true celebration. Cheers to that!

Storing and Reheating Leftovers

Okay, I know – who has leftover lobster? But just in case, here’s how to keep those precious tails tasty. Store them airtight in the fridge for up to 2 days. Never microwave! Instead, reheat gently in a 300°F oven with a splash of cream to revive that luscious sauce. The broiler works too for 1-2 minutes if you’re craving that fresh-off-the-broiler crispness again.

Broiled Lobster Tails FAQs

Over the years, I’ve gotten all sorts of questions about this recipe – here are the ones that come up most often with my tried-and-true answers:

Can I use frozen lobster tails? Absolutely! Just thaw them overnight in the fridge (never at room temp). Cold-water tails from Maine or Canada taste best, but any good-quality frozen tails will work.

How do I avoid rubbery lobster? The broiler is your friend here – that quick, high heat keeps them tender. Just don’t wander off! Check at 8 minutes – opaque means done, translucent means give it another minute.

Any sauce substitutions? In a pinch, you can swap half-and-half for heavy cream, but the sauce won’t be quite as luxurious. No fresh garlic? Use 1/4 tsp garlic powder instead (but really, fresh is better!).

Nutritional Information

Just so you know what you’re indulging in – each luscious lobster tail with sauce clocks in at about 320 calories, packing 35g of protein and 18g of that dreamy, buttery fat. Remember, exact numbers might dance a bit depending on your lobster’s size and how generously you pour that sauce (no judgment here!).

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