Butter Seared Lobster Garlic Cream (Print)
Succulent lobster tails seared to perfection and bathed in a velvety garlic cream sauce, creating a luxurious seafood experience.
# Ingredients:
→ Lobster Tails
01 -
2 lobster tails (120-170g each), shells split and meat loosened
02 -
2 tablespoons unsalted butter
03 -
1/2 teaspoon smoked paprika
04 -
Salt and freshly ground black pepper to taste
05 -
1 tablespoon olive oil
→ Garlic Cream Sauce
06 -
2 tablespoons unsalted butter
07 -
3 garlic cloves, minced
08 -
120ml heavy cream
09 -
60ml low-sodium chicken broth or seafood stock
10 -
1 teaspoon Dijon mustard
11 -
Salt and black pepper to taste
12 -
1 tablespoon chopped fresh parsley
# Directions:
01 -
With kitchen shears, cut lengthwise through the top of each lobster shell. Gently lift the meat and arrange it above the shell, leaving it attached at the base. Season the flesh with smoked paprika, salt and black pepper.
02 -
Heat olive oil and 2 tablespoons butter in a skillet over medium-high heat. Once foaming, place lobster tails flesh-side down. Sear for 2-3 minutes until golden then flip. Continue cooking 3-4 minutes, frequently basting with melted butter until the meat is opaque and cooked through. Remove lobster tails and set aside.
03 -
Lower heat to medium. Add 2 tablespoons butter to the same skillet. Sauté minced garlic for 30 seconds until fragrant. Pour in chicken broth and simmer 1 minute. Stir in heavy cream and Dijon mustard. Cook, stirring occasionally, for 2-3 minutes until slightly thickened. Season sauce with salt and black pepper.
04 -
Return lobster tails to the skillet. Gently spoon the sauce over the lobster. Simmer for 1 minute to heat through.
05 -
Plate lobster tails. Spoon additional cream sauce over the meat, garnish with chopped parsley and serve immediately alongside preferred accompaniments such as steamed vegetables or rice.
# Notes:
01 -
This dish works best with fresh lobster tails. If using frozen, ensure they are completely thawed before cooking.