Lobster tails don’t need much help to taste incredible, and that’s exactly why I like this recipe so much. Instead of burying the flavor, we do the opposite: we broil the lobster just until it’s sweet and tender, then coat it in a simple creamy garlic butter sauce that makes every bite count. If you’ve ever wondered how restaurants make lobster taste so clean and rich at the same time, this is the style of recipe that gets you there at home.
For me, lobster is all about balance. It’s naturally sweet, a little briny, and very delicate, so I’m careful not to over-complicate things. A bit of melted butter, a light seasoning, and high heat bring out that classic restaurant flavor in minutes. The garlic, lemon, and cream don’t cover the lobster; they frame it. You still taste the lobster first, with the sauce adding richness and a bright finish.
This broiled lobster tails in creamy garlic butter sauce recipe is especially useful when you want something impressive without spending all day in the kitchen. The technique is straightforward: butterfly the tails, brush on seasoned butter, broil, and whisk together a quick pan sauce. From start to finish, you’re looking at around 20 minutes, which makes this realistic for a weeknight but special enough for a celebration dinner.
If you’ve avoided cooking lobster at home because you’re worried about overcooking it, this method is a good confidence-builder. Broiling gives you strong, direct heat from above, which helps the meat cook quickly and evenly. You’ll see the flesh turn opaque and slightly browned on top, so it’s easy to track what’s happening. The sauce is forgiving, too—once you understand what “just thick enough” looks like, you can repeat it any time.
Use this recipe as a base and tweak it to your taste. You can go heavier on the lemon, add herbs to the butter, or even spice things up with a pinch of chili. But as written, it’s designed to showcase the lobster itself: juicy meat, crisped edges, and a creamy garlic butter sauce that makes every piece feel like the best bite on the plate.
The Magic of Broiled Lobster Tails In Creamy Garlic Butter Sauce
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Gathering Your Ingredients
- 4 lobster tails (about 4–10 ounces each)
- 1 tablespoon butter, melted
- 1/2 teaspoon sea salt
- 1/4 teaspoon paprika
- Black pepper, to taste
For the Lemon Cream Sauce:
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/4 cup vegetable broth
- 2 tablespoons lemon juice (freshly squeezed if possible)
- 1/2 cup heavy whipping cream
Bringing the Story to Your Kitchen: The Method
- Butterfly the lobster tails. Place a lobster tail shell-side up on a cutting board. Using kitchen scissors, cut straight down the center of the shell lengthwise, stopping just before you reach the tail fan so it stays attached. With your thumbs, gently open the shell. Use your fingers to loosen the meat from the inside of the shell, then lift it up and rest the meat on top of the shell, keeping it attached at the end. Repeat with all 4 tails and place them on a baking tray.
- Season with garlic butter flavors. In a small bowl, combine the melted butter, sea salt, paprika, and black pepper. Stir to mix. Use a pastry brush or spoon to coat the exposed lobster meat generously with the butter mixture. The surface should look evenly glossy, not dry.
- Preheat your broiler or steam/grill function. If you have a Sharp SuperSteam+ Built-In Wall Oven, set it to Steam/Grill as directed. Otherwise, adjust your oven rack so the lobster will sit about 5–6 inches below the broiler element and preheat the broiler on high. Preheating ensures even, quick cooking.
- Broil the lobster tails. Place the baking tray in the oven. Broil for about 5–10 minutes, depending on the size of the tails. Smaller 4–6 ounce tails usually take around 5 minutes; larger 10-ounce tails may need up to 10 minutes. The meat should turn opaque, firm, and lightly browned on top. Do not walk away—lobster can overcook quickly.
- Start the lemon cream sauce. While the lobster cooks, heat the olive oil in a small saucepan over medium heat. Add the minced garlic and sauté for about 5 minutes, stirring occasionally, until softened and fragrant. The garlic should look pale and tender, not browned or crispy, to keep the flavor mild and sweet.
- Build the sauce. Pour in the vegetable broth and lemon juice, then add the heavy whipping cream. Whisk to combine. Bring the mixture just to a gentle simmer over medium heat, whisking occasionally. Once you see small bubbles around the edges and the sauce slightly thickens enough to lightly coat the back of a spoon, remove from heat. This usually takes a few minutes; don’t let it rapidly boil or it may reduce too quickly or separate.
- Serve. Transfer the broiled lobster tails to plates. Spoon the warm creamy garlic lemon sauce over the lobster or serve it on the side for dipping. Serve immediately while the lobster is hot and the sauce is silky.
How to Butterfly Tails
Butterflying the tails is what gives you that “restaurant look” and helps the meat cook evenly. Use sharp kitchen scissors and always cut from the top shell side, not the underside. Cut down the middle, stopping just before the tail fan so everything stays attached. Gently pull the shell apart with your thumbs, then slide your fingers underneath the meat to loosen it from the shell. Lift the meat up and rest it on top of the shell, tucking any small pieces back under to keep it neat. The meat should sit proudly on top, with the shell acting like a cradle underneath. This positioning lets the broiler’s heat reach the meat directly for better browning.
Checking for Doneness
Lobster goes from perfect to rubbery quickly, so paying attention here is key. The safest method is to use an instant-read thermometer: insert it into the thickest part of the meat (avoid touching the shell). You’re aiming for 135–140°F (57–60°C) for tender, juicy lobster. Visually, the meat should be opaque white, not translucent, with slightly browned edges. If it’s still shiny and jelly-like, it needs more time; if it looks dry or shrunken, it’s overcooked. Check early—especially with smaller tails—and add time in 1–2 minute increments so you don’t overshoot.
Pan Sauce Thickness Tips
The creamy garlic butter sauce should be pourable but not watery—think light coating consistency. After you add the broth, lemon juice, and cream, bring it only to a gentle simmer, not a rolling boil. Stir regularly, and watch the texture. When you drag a spoon through the sauce, it should leave a light trail and cling to the back of the spoon in a thin film. If it’s too thin, let it simmer another 1–2 minutes, stirring, until it reduces slightly. If it thickens too much, whisk in a splash of broth or cream to loosen it. Always remove from heat as soon as it’s where you want it; residual heat will thicken it a little further.
Easy Flavor Add-Ins
Once you’re comfortable with the base recipe, small tweaks can personalize the dish without overpowering the lobster. Stir in a tablespoon of freshly chopped parsley, chives, or tarragon at the end of cooking the sauce for a fresh finish. For more richness, add an extra teaspoon of butter off the heat and swirl until melted for a quick “mounting” effect. If you like a bit of heat, a pinch of red pepper flakes or a small dash of hot sauce works well. Just remember that lobster is delicate, so keep any add-ins balanced and avoid anything too smoky or aggressively spicy that might cover its natural sweetness.
Broiled Lobster Tails In Creamy Garlic Butter Sauce
Equipment
- Kitchen shears
- baking tray
- pastry brush
- small saucepan
- whisk
Ingredients
Lobster Tails:
- 4 lobster tails
- 1 tablespoon butter melted
- 1/2 teaspoon sea salt
- 1/4 teaspoon paprika
- black pepper to taste
Lemon Cream Sauce:
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1/4 cup vegetable broth
- 2 tablespoons lemon juice
- 1/2 cup heavy whipping cream
Instructions
- Gather all ingredients and tools.
Prepare Lobster Tails:
- Using kitchen shears, slice lengthwise down the top of each shell from the thick end toward the tail, stopping before the tail tip so it remains attached.
- Loosen the meat from inside the shell with your fingers, then gently lift and push the meat upward so it rests on top of the split shell; place the prepared tails on a baking tray.
- Stir the melted butter with salt, paprika, and black pepper in a small bowl. Brush this mixture evenly over the exposed lobster meat.
- Move an oven rack close to the broiler element and preheat the oven to broil (or use a steam/grill setting if available) so it is very hot before cooking.
- Broil the lobster tails until the flesh turns opaque and firms up—about 5 minutes for 4–6 ounce tails and up to 10 minutes for 10 ounce tails. Watch closely to avoid overcooking.
- Remove lobster from the oven and transfer to plates; serve with the lemon cream sauce spooned over or on the side.
Lemon Cream Sauce:
- Heat olive oil in a small saucepan over medium heat. Add minced garlic and cook, stirring, until it becomes very soft but does not brown—about 7 minutes.
- Pour in the vegetable broth, add lemon juice and heavy cream, then whisk to combine. Bring the mixture to a gentle simmer, then remove from the heat and keep warm until serving.
