Broiled Lobster Garlic Butter

This broiled lobster with creamy garlic butter transforms an intimidating seafood into a straightforward yet impressive dish perfect for special occasions or when you want to elevate your dinner table experience.

I first prepared this dish for my anniversary dinner when our reservation fell through last minute. The look on my partner's face when I presented these beautiful lobster tails convinced me that sometimes the most memorable meals happen at home.

• Lobster tails. Choose cold water tails if possible as they have sweeter firmer meat. Look for ones with clear shells without black spots.
• Unsalted butter. Forms the luxurious base of our sauce. Using unsalted allows you to control the final seasoning.
• Garlic cloves. Fresh is essential here. The aromatic foundation that perfumes the entire dish.
• Heavy cream. Creates that silky rich texture that clings perfectly to the lobster meat.
• Lemon juice. Just a touch brightens all flavors without making the dish taste lemony.
• Salt and black pepper. Simple seasonings that enhance without overwhelming the delicate lobster.
• Fresh parsley. Adds color and a fresh herbaceous note to balance the richness.
• Parmesan or Gruyère cheese. Optional but adds a wonderful nutty dimension and beautiful golden crust.

How To Make Broiled Lobster Creamy Garlic Butter

Prepare the lobster

Using kitchen shears cut along the top shell of each lobster tail lengthwise. Gently pull the meat up and over the shell while keeping it attached at the base. This creates that beautiful presentation where the meat sits atop the shell. Take care not to detach the meat completely.

Create the sauce

Melt butter in a medium saucepan over medium heat until it begins to foam slightly. Add minced garlic and sauté just until fragrant about one minute. Watch carefully as garlic burns quickly and becomes bitter. Pour in the heavy cream lemon juice and season with salt and pepper. Allow the mixture to simmer gently while whisking until it thickens slightly around 2 to 3 minutes.

Assemble and broil

Arrange prepared lobster tails in a baking dish ensuring they fit comfortably without overcrowding. Generously spoon the warm garlic butter sauce over the exposed lobster meat making sure to get into all the crevices. If using cheese sprinkle it evenly over each portion. The cheese will create a beautiful golden crust when broiled.

Broil to perfection

Position the baking dish under a preheated broiler approximately 6 inches from the heat source. Broil for 7 to 10 minutes watching carefully. The lobster is done when the meat turns opaque throughout and reaches an internal temperature of 140°F. The top should be golden with slightly charred edges.

My absolute favorite part of this recipe is watching that moment when the cheese begins to bubble and brown under the broiler. It reminds me of the first time I made this for my inlaws who were skeptical of homemade seafood but became instant converts after one bite.

Perfect Pairing Suggestions

Lobster with creamy garlic butter deserves accompaniments that complement without competing. A simple risotto makes an excellent base allowing the lobster to remain the star. Alternatively roasted asparagus provides a clean green counterpoint to the rich sauce. For wine nothing beats a well chilled unoaked Chardonnay or Chablis whose crisp acidity cuts through the richness while complementing the sweet lobster meat.

Choosing Quality Lobster Tails

The secret to exceptional broiled lobster starts with selecting the right tails. Cold water lobster tails particularly from Maine or Canada typically have the sweetest most tender meat. Look for tails with a blueish green tint to the shell rather than a reddish one which indicates cold water origin. Size matters too with 6 to 8 ounce tails offering the perfect balance of meat to shell ratio and more consistent cooking. Avoid tails with any discoloration black spots or ammonia smell which indicates they are not fresh.

Make Ahead and Storage Tips

While lobster is best enjoyed immediately after cooking leftovers can be stored properly. If you need to make ahead prepare the lobster up to the point before broiling cover tightly and refrigerate for up to 4 hours. For leftovers store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 300°F oven covered with foil to prevent drying out. The sauce may separate slightly when reheated simply whisk in a teaspoon of warm cream to bring it back together. I do not recommend freezing this dish as both the texture of the lobster and the stability of the sauce will suffer.

Recipe FAQs

→ How do I know when the lobster is fully cooked?

Lobster is fully cooked when the meat turns completely opaque and white with no translucent areas. The internal temperature should reach 140°F (60°C). Be careful not to overcook as lobster can become tough and rubbery.

→ Can I use frozen lobster tails?

Yes, frozen lobster tails work perfectly for this dish. Just ensure they're fully thawed before cooking. Thaw overnight in the refrigerator or in cold water for faster results. Pat them dry before butterflying and broiling.

→ What sides pair well with broiled lobster?

Excellent accompaniments include crusty artisan bread for soaking up the delicious sauce, roasted asparagus, garlic mashed potatoes, risotto, or a simple green salad. A glass of chilled Chardonnay or Sauvignon Blanc complements the rich flavors beautifully.

→ Can I make the garlic butter sauce ahead of time?

Yes, you can prepare the sauce up to 24 hours in advance and store it in an airtight container in the refrigerator. Gently reheat on low heat before using, whisking to recombine if separated. You may need to add a splash of cream to restore the consistency.

→ Is there a substitute for heavy cream in this dish?

For a lighter version, you can substitute half-and-half or whole milk, though the sauce won't be as rich. For dairy-free options, full-fat coconut milk works well with the garlic and butter flavors. Just be aware that alternative ingredients will change the final taste and texture.

→ What's the best way to butterfly lobster tails?

Use sharp kitchen shears to cut through the top shell lengthwise, stopping at the tail fin. Carefully slide your fingers between the meat and shell to loosen, then gently pull the meat up and over the shell while keeping it attached at the tail end. This creates an impressive presentation and helps the lobster cook evenly.