Ingredients:

  • 2 Lobster Tails (6-8 oz each), thawed if frozen
  • 1 tablespoon Olive Oil
  • 1/4 teaspoon Paprika
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 6 tablespoons Unsalted Butter (85g), cut into cubes
  • 4 cloves Garlic, minced
  • 1/4 cup Heavy Cream (60ml)
  • 2 tablespoons Dry White Wine (optional) (30ml)
  • 2 tablespoons Fresh Parsley, chopped
  • 1 tablespoon Lemon Juice, fresh (15ml)
  • 1 teaspoon Lemon Zest
  • Pinch Red Pepper Flakes (optional)
  • Salt and Black Pepper, to taste

Instructions:

  1. Butterfly the lobster tails by cutting down the center of the shell with kitchen shears or a knife. Gently separate the shell and loosen the lobster meat. Season the lobster meat with olive oil, salt, pepper and paprika.
  2. Place the lobster tails meat-side up in the preheated skillet. Cook until lobster is opaque and reaches an internal temperature of 135°F(57°C).
  3. In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant (but not browned).
  4. Deglaze with white wine (optional) if using. Allow the wine to reduce slightly. Stir in the heavy cream, parsley, lemon juice, lemon zest, and red pepper flakes (if using). Season with salt and pepper to taste.
  5. Spoon the creamy garlic butter sauce generously over the cooked lobster tails.
  6. Garnish with extra parsley and lemon wedges. Serve immediately.