Butter Seared Lobster Garlic Cream

This lobster dish with velvety garlic cream sauce transforms any ordinary dinner into a special occasion. The tender lobster meat sits atop the shell, beautifully dressed in a rich, savory sauce that's surprisingly simple to prepare despite its restaurant-quality results.

I first made this dish for my anniversary dinner when our favorite seafood restaurant was fully booked. The look on my partner's face when I brought this to the table convinced me that sometimes the most special dining experiences happen right at home.

Ingredients

• Lobster tails: choose cold water tails when possible for the sweetest meat and most vibrant color
• Unsalted butter: creates that golden sear and forms the flavor foundation of the sauce
• Smoked paprika: adds subtle warmth and complexity that enhances the natural sweetness of lobster
• Garlic cloves: fresh is essential here for the brightest flavor
• Heavy cream: provides the luxurious body for our sauce without requiring lengthy reduction
• Dijon mustard: the secret ingredient that adds depth and balances the richness with gentle acidity
• Fresh parsley: brightens the finished dish with color and freshness

How To Make Butter Seared Lobster Garlic Cream

Prepare the lobster tails:

With sharp kitchen shears cut through the top of each lobster shell lengthwise without cutting through the bottom shell. Gently pry the shell open and carefully lift the meat upward while keeping it attached at the tail end. This butterfly technique allows the meat to cook evenly while presenting beautifully. Season the exposed flesh with smoked paprika salt and pepper which will create a flavorful crust when seared.

Create the perfect sear:

Heat a large skillet until quite hot then add olive oil and butter. The combination prevents butter from burning while still imparting buttery flavor. Once the butter foams place the lobster tails meat side down in the pan. Allow them to sear undisturbed for 2 to 3 minutes until they develop a beautiful golden crust. The caramelization here is crucial for developing depth of flavor.

Finish cooking the lobster:

Flip the tails shell side down and continue cooking for another 3 to 4 minutes. During this time continuously spoon the hot butter over the meat a technique called basting that helps the lobster cook evenly while absorbing maximum flavor. The meat is done when it turns from translucent to opaque white with just a hint of pink. Be careful not to overcook as lobster becomes tough quickly.

Create the garlic cream sauce:

In the same skillet lower the heat and add fresh butter. This captures all the lobster flavor left in the pan. Add minced garlic and cook just until fragrant about 30 seconds ensuring it doesn't brown which would create bitterness. Pour in chicken broth to deglaze all those flavorful bits from the bottom of the pan. Then stir in heavy cream and Dijon mustard allowing the sauce to simmer gently until slightly thickened.

Bring it all together:

Return the lobster tails to the pan and spoon the sauce generously over them. Let everything simmer together briefly which allows the flavors to meld and the lobster to warm through in the sauce. This final step ensures every bite of lobster will be infused with the garlic cream flavor.

I discovered the addition of smoked paprika years ago when experimenting with different seasonings. What started as a small tweak has become my signature touch that friends always comment on. The subtle smokiness perfectly complements the sweet lobster meat without overwhelming it.

Perfect Pairings

This decadent lobster dish deserves thoughtful accompaniments. I recommend serving it with a simple risotto or crusty bread to soak up the incredible sauce. For vegetables consider lightly steamed asparagus or roasted broccolini which provide a fresh counterpoint to the richness. A chilled glass of unoaked Chardonnay or dry Riesling completes the experience perfectly.

Storage and Reheating

While this dish is best enjoyed immediately after cooking you can store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating use a gentle approach by warming the lobster and sauce separately. Place the sauce in a small saucepan over low heat until just warmed through. For the lobster place it in a 275°F oven for about 10 minutes or until just heated avoiding further cooking which would toughen the meat.

Make Ahead Options

For entertaining you can prepare parts of this dish in advance. Split and season the lobster tails up to 8 hours ahead keeping them covered in the refrigerator. The garlic cream sauce base can be made several hours ahead then gently reheated when ready to serve with a splash of cream to refresh it. The final searing and assembly should happen just before serving for the best texture and presentation.

Recipe FAQs

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

Lobster is fully cooked when the meat turns opaque and white throughout with no translucent areas. The internal temperature should reach 140°F (60°C). The shell will turn bright red, and the meat should feel firm but not rubbery when gently pressed.

→ Can I substitute the heavy cream with a lighter alternative?

Yes, you can substitute heavy cream with half-and-half or a mixture of whole milk and cornstarch (1 tablespoon per cup) for thickening. For dairy-free options, full-fat coconut milk works well with seafood, though it will add a slight coconut flavor.

→ What's the best way to split the lobster shells?

Use sharp kitchen shears to cut through the top of each shell from the tail toward the body. Cut only through the shell, not the meat. Then gently pry open the shell with your fingers and carefully lift the meat, keeping it attached at the base of the tail.

→ What sides pair well with this butter seared lobster?

This lobster pairs beautifully with simple sides that won't overpower the delicate flavor. Consider steamed asparagus, risotto, crusty bread, roasted fingerling potatoes, or a light lemon arugula salad. White rice or angel hair pasta also works well to soak up the delicious cream sauce.

→ Can I prepare any components of this dish ahead of time?

You can prepare the lobster tails (splitting and loosening the meat) up to 12 hours ahead and store them covered in the refrigerator. The garlic cream sauce can be made up to 24 hours in advance and gently reheated before serving. For best results, the final cooking and searing should be done just before serving.

→ What type of wine pairs best with butter seared lobster?

A crisp, dry white wine with good acidity complements this dish beautifully. Consider a Chardonnay (especially unoaked), Sauvignon Blanc, Albariño, or Chablis. The wine's acidity helps cut through the richness of the butter and cream sauce while enhancing the sweet lobster meat.