If you're looking to impress with minimal effort, this Lobster Tail with Garlic Butter is your ticket. Succulent lobster paired with a luscious garlic butter sauce, it's a dish that feels luxurious and is surprisingly easy to make.
The star here is the lobster tail, offering sweet, tender meat that's a dream to cook. The rich, creamy backbone of the dish is the butter, which melds perfectly with garlic to create that irresistible aroma. A splash of lemon juice and zest brightens up the dish, while parsley adds a pop of color and freshness. Don't forget the salt and pepper — they enhance all the flavors. And finally, lemon wedges on the side let each diner add a bit more zing if they like.
This dish pairs beautifully with a simple side salad and a crisp white wine like Sauvignon Blanc or Chardonnay. If you're aiming for a heartier meal, consider serving alongside creamy risotto or garlic mashed potatoes. A bit of crusty bread on the side is perfect for soaking up any leftover sauce.
First things first, let's get that oven preheated to 425°F (220°C). While that's heating up, take your lobster tails and with a pair of kitchen scissors, carefully cut along the top shell, stopping just at the base. You want to gently lift the meat above the shell, leaving it attached at the base. This helps it cook evenly and makes for a striking presentation.
Now, grab a small saucepan and melt your butter over medium heat. Once it's melted, toss in the minced garlic. You want to sauté just until it's fragrant, which should only take about a minute — don't let it burn! Stir in the lemon juice, zest, and parsley, then season it with salt and pepper to your liking.
Place your prepared lobster tails on a baking sheet and brush them generously with the garlic butter sauce, but save a bit for later. Pop them in the oven and bake for 12-15 minutes. You'll know they're done when the meat turns opaque.
Remove the tails from the oven and give them a final drizzle with the remaining sauce. If you're feeling fancy, sprinkle some extra parsley on top. Serve them right away with lemon wedges on the side.
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