Instructions
Step 1: Preheat your broiler to high heat. Pat the lobster tails dry and place them on a baking sheet, shell side down.
Step 2: Cut the lobster meat lengthwise without cutting all the way through, then gently spread it open to expose the flesh.
Step 3: In a small saucepan over medium heat, melt butter and sauté minced garlic for 1 to 2 minutes until fragrant, being careful not to burn it.
Step 4: Stir in the heavy cream and bring to a gentle simmer. Add the Dijon mustard, paprika, salt, and pepper.
Step 5: Remove from heat and fold in the cheddar, gruyere, and parmesan cheeses until completely melted and smooth. Stir in the lemon juice.
Step 6: Spoon the cheese mixture generously over each lobster tail, ensuring even coverage.
Step 7: Broil for 12 to 15 minutes until the tops are golden brown and the lobster meat is opaque and cooked through.
Step 8: Garnish with fresh parsley and chives. Serve immediately with lemon wedges on the side.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days. The cheese sauce may thicken when cold, which is completely normal.
To reheat, place the lobster tails on a baking sheet and cover loosely with foil. Warm in a 350-degree F oven for 10 to 12 minutes until heated through. Avoid the microwave, as it can make the lobster tough.
For best results, enjoy this dish fresh from the broiler while the cheese is still creamy and the lobster is at its most tender.
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