Ingredients
Scale
- For the Lobster Tails:
- 2 lobster tails (4–6 oz each), shells split and meat loosened
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- For the Garlic Cream Sauce:
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1/2 cup heavy cream
- 1/4 cup low-sodium chicken broth (or seafood stock)
- 1 teaspoon Dijon mustard
- Salt and black pepper, to taste
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Prepare the Lobster Tails: Using kitchen shears, cut through the top of the shells lengthwise and pull the meat up and over the shell, keeping it attached at the base. Season the lobster meat with paprika, salt, and pepper.
- Sear the Lobster Tails: In a skillet over medium-high heat, heat the olive oil and 2 tablespoons of butter. Once hot and foamy, add the lobster tails, flesh-side down. Sear for 2–3 minutes until golden brown. Flip and cook another 3–4 minutes, basting with butter until the meat is opaque and cooked through. Remove from pan and set aside.
- Make the Garlic Cream Sauce: In the same skillet, lower heat to medium and add 2 tablespoons of butter. Add minced garlic and sauté for 30 seconds until fragrant. Pour in chicken broth and simmer for 1 minute. Stir in heavy cream and Dijon mustard, then cook for 2–3 minutes, stirring occasionally, until the sauce thickens slightly. Season with salt and pepper to taste.
- Finish the Dish: Return the lobster tails to the pan and spoon sauce over them. Simmer gently for 1 minute to warm through.
- Serve: Plate the lobster tails and spoon extra sauce over the top. Garnish with chopped parsley and serve with steamed vegetables, mashed potatoes, or rice.
Notes
- Be careful not to overcook the lobster—when it’s opaque and firm, it’s done.
- For a dairy-free version, use coconut cream and oil instead of butter and cream.
- This sauce also works beautifully with shrimp or scallops.
- Pair with a fresh lemon wedge for brightness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Pan-Seared
- Cuisine: Seafood / Fine Dining
Nutrition
- Serving Size: 1 lobster tail with sauce
- Calories: 420 kcal
- Sugar: 1 g
- Sodium: 480 mg
- Fat: 33 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 30 g
- Cholesterol: 135 mg