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In my kitchen I love making magical moments and my Lobster Tails with Garlic Butter always work their charm. This dish brings out the soft meat of lobster with my signature butter and parmesan sauce. A true treat I cook for special times when I want to wow guests without any fuss.
A super simple feast
I'm nuts about this dish that turns fancy seafood into an unforgettable meal. I love how the garlic butter and parmesan mix with lemon to enhance the lobster meat. In just 30 minutes I whip up a restaurant-quality dish right at home—nothing beats seeing my guests close their eyes with pleasure at the first bite.
My favorite stuff
- Lobster tails: 4, fresh, for genuine 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, for a touch of brightness.
- 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 then pull out the meat leaving it attached at the base. I put it on top of the shell with some melted butter salt and pepper.
- Baking in the oven
- I place my tails on a baking sheet and let them cook for 8 to 10 minutes just enough time for the meat to turn pearly white.
- My creamy sauce
- Meanwhile in my pan I melt butter with garlic. I pour in cream and parmesan letting it simmer for a few minutes until it thickens. A splash of lemon and my seasonings finish the sauce.
- The tasty moment
- I pour plenty of sauce over my lobsters sprinkle with parsley and add lemon wedges. It's ready to enjoy.
My little success tricks
I always pick super fresh lobsters that's the secret to perfect texture. I watch the cooking time like a hawk since overcooked lobster quickly turns rubbery. 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 moment amazing
I like serving my lobsters with pilaf rice or steamed veggies to balance out the rich sauce. A cold glass of Chardonnay or Sauvignon Blanc goes wonderfully with this feast and brings out the delicate lobster flavors.
Frequently Asked Questions
- → How do I select good lobster tails?
- Pick tails that feel firm and have a shiny appearance. If frozen, thaw them fully before cooking.
- → How do I know if the lobster is cooked?
- The meat should turn white and opaque while easily pulling away from the shell. Overcooking makes it rubbery.
- → Can the sauce be prepared early?
- It's best to make the sauce fresh. If needed, keep it warm over a water bath and stir in a little cream if it thickens too much.
- → What parmesan works best?
- Freshly grated Parmigiano-Reggiano gives the best flavor. Avoid pre-grated cheeses as they don't melt as smoothly.
- → How should this dish be served?
- Serve right away with crusty bread for soaking up the sauce. A dry white wine like Chablis or Sancerre pairs beautifully.