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Ingredients:
– 4 lobster tails
– 1 cup heavy cream
– 3 tbsp unsalted butter
– 1/2 cup grated Parmesan cheese
– 4 garlic cloves, minced
– 1 tsp lemon juice
– 1 tbsp fresh parsley, chopped
– Salt and pepper to taste
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Instructions:
1. Prep the Lobster Tails:
Start by slicing the lobster shells down the center. Carefully pull the lobster meat up from the shell and rest it on top. Season the exposed meat with salt and pepper for flavor.
2. Butter-Baste the Lobster:
In a skillet over medium heat, melt 2 tablespoons of butter. Once melted, add the lobster tails with the meat side down. Sear them for about 2-3 minutes until they develop a light golden color. Flip the tails over and cook for an additional 3-4 minutes until the meat is opaque. Remove the lobster from the skillet and set aside.
3. Make the Creamy Sauce:
In the same skillet, add the remaining tablespoon of butter. Melt it, then add the minced garlic and sauté until fragrant. Pour in the heavy cream, then stir in the Parmesan cheese and lemon juice. Cook this mixture for about 3-4 minutes, stirring frequently, until the sauce thickens.
4. Combine Lobster and Sauce:
Return the cooked lobster tails to the skillet, spooning generous amounts of the creamy sauce over them. Let them cook for an additional 2 minutes until heated through.
5. Serve:
Plate the lobster tails and drizzle with any remaining sauce. Finish off by sprinkling fresh parsley on top for color and flavor.
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