Creamy Garlic Butter Lobster Tails

Instructions

Step 1: Preheat your oven to 425°F. Pat the lobster tails dry with paper towels and place them cut-side up on a baking sheet lined with parchment paper.

Step 2: In a small bowl, combine panko breadcrumbs, parsley, Parmesan, garlic powder, and salt and pepper. Drizzle with 2 tablespoons melted butter and mix until combined.

Step 3: Divide the breadcrumb mixture evenly among the lobster tails, pressing gently onto the meat. Bake for 12-15 minutes until the lobster is cooked through and the topping is golden brown.

Step 4: While the lobster bakes, melt 4 tablespoons butter in a saucepan over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

Step 5: Pour in the white wine and let it reduce by half, about 2 minutes. Add the heavy cream, lemon juice, and Dijon mustard, stirring well.

Step 6: Simmer the sauce for 3-4 minutes until it thickens slightly. Taste and adjust seasoning with salt and pepper as needed.

Step 7: Transfer the cooked lobster tails to a serving platter and drizzle generously with the creamy garlic butter sauce. Garnish with fresh lemon slices and additional chopped parsley.

Storage and Reheating Tips

Store leftover lobster and sauce in separate airtight containers in the refrigerator for up to 2 days. The creamy sauce keeps beautifully and actually develops deeper flavors overnight.

To reheat, place the lobster tails on a baking sheet and warm gently in a 325°F oven for about 8-10 minutes. Warm the sauce separately on the stovetop over low heat, adding a splash of cream if it thickens too much.

For best results, avoid microwaving the lobster as it can become rubbery. Low and slow reheating maintains that tender, succulent texture you worked so hard to achieve.