Broiled Lobster Creamy Garlic Butter (Version imprimable)
Lobster tails broiled in creamy garlic butter, topped with cheese and fresh parsley for a decadent seafood dish.
# Composition:
→ Seafood
01 -
4 lobster tails, thawed if frozen
→ Sauce
02 -
120 ml unsalted butter
03 -
3 garlic cloves, finely minced
04 -
120 ml heavy cream
05 -
2.5 ml freshly squeezed lemon juice
06 -
Salt, to taste
07 -
Freshly cracked black pepper, to taste
→ Toppings
08 -
2 tablespoons chopped fresh parsley
09 -
60 grams shredded Parmesan or Gruyère cheese (optional)
# Étapes de réalisation:
01 -
Use kitchen shears to cut along the top shell of each lobster tail lengthwise. Gently lift the lobster meat over the shell, keeping it attached at the base for presentation.
02 -
Melt butter in a medium saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Incorporate heavy cream, lemon juice, salt and black pepper. Whisk and simmer until slightly thickened, about 2–3 minutes.
03 -
Arrange lobster tails in a baking dish. Spoon the garlic butter sauce generously over the lobster meat. Sprinkle with shredded Parmesan or Gruyère cheese if desired.
04 -
Place the dish under the broiler on high for 7–10 minutes, until the lobster meat turns opaque and the surface becomes golden and lightly browned.
05 -
Remove from the oven. Top with chopped fresh parsley and an extra grinding of black pepper. Serve immediately with warm artisan bread or roasted vegetables.
# Détails supplémentaires:
01 -
For best flavor and texture, use lobster tails that have been thawed overnight in the refrigerator. Do not overcook, as lobster becomes tough if broiled for too long.