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In my kitchen I love making magical moments and my Lobster Tails with Garlic Butter always hit the spot. This dish brings out the soft lobster meat with my signature butter and parmesan sauce. It's truly a treat I whip up for special times when I want to wow guests without any hassle.
A simple luxury feast
I can't get enough of this dish that turns fancy ingredients into an unforgettable meal. I love how garlic butter and parmesan mix with lemon to enhance the lobster meat. In just 30 minutes, I can make restaurant-quality food right at home—it makes me proud when my guests close their eyes in delight at their first bite.
My favorite ingredients
- Lobster tails: 4, fresh ones, for real flavor and soft texture.
- Butter: 4 tablespoons (split up), for amazing richness.
- Garlic: 4 cloves, finely chopped, for bold, tasty aroma.
- Heavy cream: 1 ½ cups, for a smooth sauce.
- Grated parmesan: ½ cup, for that irresistible savory kick.
- Lemon juice: 1 tablespoon, to add freshness.
- Fresh parsley: 1 tablespoon, chopped, for garnish.
- Salt and pepper: To taste, for seasoning.
My step-by-step approach
- Getting the lobster ready
- I heat my oven to 220°C while preparing my lobster tails. Using scissors, I carefully cut the shell and pull out the meat, keeping it attached at the base. I rest it on top of the shell with a bit of melted butter, salt and pepper.
- Oven cooking
- I put my tails on a baking sheet and cook them for 8 to 10 minutes, just enough time for the meat to turn pearly white.
- My creamy sauce
- Meanwhile, I melt butter with garlic in my pan. I pour in cream and parmesan, letting it simmer until it thickens. A splash of lemon and seasonings finish my sauce.
- The tasty finale
- I cover my lobsters generously with sauce, sprinkle parsley on top and add lemon wedges. It's ready to enjoy.
My little success tricks
I always pick super fresh lobsters for the best texture. I watch the cooking time very carefully since overcooked lobster gets rubbery fast. Sometimes I throw in some chili flakes to my sauce for a little kick that wakes up your taste buds.
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To make the meal perfect
I like serving my lobster with pilaf rice or steamed veggies to balance out the rich sauce. A cool glass of Chardonnay or Sauvignon Blanc goes wonderfully with this feast and brings out the subtle flavors of the lobster.
Frequently Asked Questions
- → How do you pick good lobster tails?
- Go for tails that are shiny and firm. If they're frozen, make sure they're fully thawed before cooking.
- → How can you tell lobster is cooked right?
- The meat should turn white and look opaque, easily pulling away from the shell. Overcooking makes it rubbery.
- → Can the sauce be made ahead of time?
- It's best when freshly made. If needed, keep it warm in a water bath and add a bit of cream if it thickens too much.
- → What kind of parmesan works best?
- Freshly grated Parmigiano-Reggiano gives the best taste. Skip pre-grated options, which don't melt as well.
- → How should this dish be served?
- Serve right away with crusty bread to dip into the delicious sauce. A dry white wine, like Chablis or Sancerre, pairs wonderfully.