Creamy Garlic Butter Lobster Tails 🦞

Ouadie Rhabbouron

💡 Pro Tips for Perfect Lobster

  • Don't Overcook! Overcooked lobster is tough and rubbery. As soon as the meat turns opaque white and is no longer translucent, it's done.

  • Use Cold-Water Tails: Cold-water lobster tails (from Maine, Canada, South Africa, etc.) generally have sweeter, firmer, and more desirable meat than warm-water tails.

  • For a Spice Kick: Add a pinch of cayenne pepper or a dash of hot sauce to the creamy garlic butter sauce for a little heat.

  • Compound Butter: Before starting the recipe, you can reserve 1 tbsp of the raw butter, mix it with a pinch of garlic powder and parsley, and place a dollop on top of the raw lobster meat before baking/broiling for added richness.

🥂 Serving Suggestions

This rich lobster dish pairs wonderfully with sides that can soak up the extra sauce:

  • Classic Lemon Rice or Saffron Risotto

  • Steamed Asparagus or Blistered Green Beans

  • A Simple Side Salad with a light vinaigrette

  • Crusty French Bread

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