Lobster in Creamy Garlic Sauce

12 mins
Serves 1
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Directions

  1. 1Use kitchen shears to cut the top shell of each lobster tail, then lift the meat and rest it on top. Keep it attached at the base.
  2. 2Use kitchen shears to cut the top shell of each lobster tail, then lift the meat and rest it on top. Keep it attached at the base.
  3. 3Use kitchen shears to cut the top shell of each lobster tail, then lift the meat and rest it on top. Keep it attached at the base.
  4. 4In a small saucepan, melt 1 tbsp butter and stir in garlic until fragrant.
  5. 5In a small saucepan, melt 1 tbsp butter and stir in garlic until fragrant.
  6. 6In a small saucepan, melt 1 tbsp butter and stir in garlic until fragrant.
  7. 7Pour in heavy cream, then whisk in Parmesan, Dijon, lemon juice, salt, and black pepper until smooth.
  8. 8Pour in heavy cream, then whisk in Parmesan, Dijon, lemon juice, salt, and black pepper until smooth.
  9. 9Pour in heavy cream, then whisk in Parmesan, Dijon, lemon juice, salt, and black pepper until smooth.
  10. 10Place the lobster tails in a baking dish and brush with the remaining melted butter.
  11. 11Place the lobster tails in a baking dish and brush with the remaining melted butter.
  12. 12Place the lobster tails in a baking dish and brush with the remaining melted butter.
  13. 13Dust with paprika for that golden look.
  14. 14Dust with paprika for that golden look.
  15. 15Dust with paprika for that golden look.
  16. 16Pour the sauce around (and a little over) the lobster.
  17. 17Pour the sauce around (and a little over) the lobster.
  18. 18Pour the sauce around (and a little over) the lobster.
  19. 19Bake at 375°F for 12 –15 minutes until the lobster turns opaque and tender.
  20. 20Bake at 375°F for 12 –15 minutes until the lobster turns opaque and tender.
  21. 21Bake at 375°F for 12 –15 minutes until the lobster turns opaque and tender.
  22. 22Sprinkle fresh parsley and serve with lemon wedges.
  23. 23Sprinkle fresh parsley and serve with lemon wedges.
  24. 24Sprinkle fresh parsley and serve with lemon wedges.
  25. 25Spoon extra sauce over the top.
  26. 26Spoon extra sauce over the top.
  27. 27Spoon extra sauce over the top.

Ingredients

  • 2 each lobster tails
  • 2 each lobster tails
  • 2 each lobster tails
  • 3 tbsp unsalted butter, melted
  • 3 tbsp unsalted butter, melted
  • 3 tbsp unsalted butter, melted
  • to taste Salt
  • to taste Salt
  • to taste Salt
  • to taste Black pepper
  • to taste Black pepper
  • to taste Black pepper
  • for color Paprika
  • for color Paprika
  • for color Paprika
  • 2 garlic cloves, minced
  • 2 garlic cloves, minced
  • 2 garlic cloves, minced
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 0.5 cup grated Parmesan cheese
  • 0.5 cup grated Parmesan cheese
  • 0.5 cup grated Parmesan cheese
  • 1 tbsp lemon juice
  • 1 tbsp lemon juice
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp Dijon mustard
  • 1 tsp Dijon mustard
  • Fresh parsley, finely chopped
  • Fresh parsley, finely chopped
  • Fresh parsley, finely chopped
  • for serving Lemon wedges
  • for serving Lemon wedges
  • for serving Lemon wedges

Equipment

kitchen shearssmall saucepanbaking dish

Tips

  • Keep the lobster meat attached at the base so it bakes tender and pretty.
  • Dust with paprika for a golden look.
  • Spoon extra sauce over the top for a cozy 'restaurant' part.