1. Home
  2. Recipes
  3. lobster garlic butter crust

Decadent Lobster Garlic Butter Crust

Category: Satisfying Main Dishes for Every Occasion

Pull out lobster tails, set 'em on their shells. Heat up garlic butter with cream, lemon and some spices, then pour over the lobster. Top it with Gruyère or Parmesan, blast it under high heat until bubbly and golden. Toss on chopped parsley and a dash of pepper before you dig in. This dish packs strong flavors and feels fancy, but it's easier than you think. You'll nail it in just a few steps, with a dreamy smooth sauce to top it all off.

Pin It Share Send Print Jump to Recipe
Barbara Chef
Updated on Fri, 26 Sep 2025 16:26:03 GMT
A shot of red and white shrimp swimming in sauce. Highlight
A shot of red and white shrimp swimming in sauce. | cookwithcarla.com

This tasty take on garlic butter-topped lobster brings a splash of elegance to your table but is way easier than you'd think. Tender lobster gets smothered in a flavorful garlic butter sauce and, if you want, finished with a crispy cheese layer—a real treat for special nights or whenever you just want something fancy.

I tried this one New Year's Eve, and it's been my go-to for a no-fuss party vibe ever since—my friends still rave about it.

Ingredients

  • Unsalted butter: Brings richness and lets the flavors shine. Choose a good creamy brand.
  • Lemon juice: Adds brightness and balances everything. Fresh-squeezed is best.
  • Heavy cream: Makes everything silky. Go with full-fat and fresh if you can.
  • Lobster tails: Look for firm meat and bright, clean shells. A trusted fish counter makes a difference.
  • Salt and cracked black pepper: Pulls the flavors together.
  • Gruyère or parmesan: Adds a crunchy, savory top. Shred right before for the best taste.
  • Flat-leaf parsley: Chopped up fresh for color and zip.
  • Fresh garlic cloves: The juicier and crispier, the bigger the flavor blast.

Easy how-to steps

Ready to serve:
Sprinkle with a little parsley and pepper, then get it on the table while hot and juicy. Any extra sauce? Just pour it right over the meat for even more flavor.
Heat things up:
Turn your oven to broil. Pop your dish under the heat for 7 to 10 minutes, basting with sauce halfway through. Watch carefully so it doesn't dry out. You want the cheese golden and the lobster just cooked.
Top it off:
Put those prepped lobster tails in a baking dish. Pour the warm garlic butter cream sauce over and shower with your cheese of choice.
Get that garlic butter going:
Melt butter over medium until it starts to bubble. Toss in the chopped garlic and cook for about a minute, just until it smells heavenly—not browned. Add cream and lemon juice, then season with salt and lots of pepper. Let it simmer for 3 to 5 minutes till creamy.
Lobster prep:
Use kitchen scissors to cut down the top shell of each tail from the wide end almost to the tip. Gently pull out the raw meat, leaving it attached at the base, then lay it on top of the shell for a cool look and even cooking.
A white plate holding a cheesy, saucy mix with onions piled onto red cabbage. Highlight
A white plate holding a cheesy, saucy mix with onions piled onto red cabbage. | cookwithcarla.com

Good to know

Lobster's packed with protein and low in fat. Garlic butter isn't tricky but makes it taste even fancier. The cheese topping is a personal favorite—it's all about that golden, crunchy layer. It reminds me of birthday dinners with my folks by candlelight, so now I can't serve lobster without a cheesy crust.

How to keep lobster fresh

Fresh lobster tails are best cooked the day you buy them. If you must, stash raw tails in the fridge for up to a day. Any leftovers cooked? Keep them chilled in a sealed container for two days. For longer storage, freeze the meat after it's cooked and defrost slowly in the fridge overnight.

Smart swaps

No lobster? Shrimp or scallops work great, just tweak the cooking time. Try Pecorino if you don't have parmesan and swap Gruyère for a nuttier vibe. To make it vegan, use plant butter and oat cream—easy as that.

A white plate with a cheesy, saucy garnish, shrimp, shallots, and cheese mingled together. Highlight
A white plate with a cheesy, saucy garnish, shrimp, shallots, and cheese mingled together. | cookwithcarla.com

Serving ideas

Broiled lobster goes awesome with fresh baguette or crusty sourdough. A peppery arugula salad with citrus dressing is a hit, too. For some evening glam, pour a glass of crisp white wine like Sauvignon Blanc.

Fun lobster facts

Lobster dishes are a big deal for celebrations in North America and have stood for luxury for centuries. You don't need special skills for this—it's a real crowd-pleaser for anyone just starting out with classic seafood at home.

Recipe FAQs

→ What's the easiest way to open lobster tails?

Slice the shell lengthwise from the thick end toward the back using kitchen scissors, then gently pull out the lobster meat without tearing it loose.

→ Got a great side for it?

Green beans, roasted asparagus or some crusty baguette are perfect. They'll soak up every last bit of that yummy sauce.

→ How do I know if the lobster's done?

If it turns from translucent to white and feels just a bit firm, you're there. Some golden spots on top are a good sign too.

→ Can I skip the cheese or swap it?

Totally. Cheese is all about extra flavor, so use Gruyère, Parmesan or just leave it out if you want it lighter.

→ Any other sauce ideas?

Go for a buttery lemon sauce or even a mild white wine sauce if cream's not your thing.

→ How do I keep the lobster from getting dry?

Don’t cook it too long! Keep spooning over that sauce and watch the temp so it stays juicy.

lobster garlic butter crust

Oven-baked lobster with silky garlic butter, creamy sauce, and a tasty cheese layer.

Prep Time
20 min
Cook Time
10 min
Total Time
30 min

Category: Main Dishes

Difficulty: Intermediate

Cuisine: French

Yield: 4 Servings (4 lobster tails)

Dietary Preferences: Low-Carb, Gluten-Free

Ingredients

→ Garnish (optional)

01 2 tbsp flat-leaf parsley, chopped up
02 25 g freshly shredded Parmesan or Gruyère cheese

→ Sauce

03 Salt to taste
04 120 ml full-fat heavy cream
05 Freshly ground black pepper, as much as you like
06 4 garlic cloves, minced
07 6 tbsp unsalted butter
08 1 tbsp lemon juice, freshly squeezed

→ Seafood

09 4 freshwater lobster tails (look for bright, clear shells)

Steps

Step 01

Scatter some fresh parsley and grind a bit of black pepper over the top. Drizzle any remaining sauce left in the dish all over the lobster, then get it straight to the table while it's still hot.

Step 02

Pop the dish under a blazing hot broiler, top rack. Let it go for about 7 to 10 minutes, depending on how big the tails are. Brush on more sauce halfway, if you want. Watch so it doesn't dry out—the lobster should be cooked through, with some golden spots on top.

Step 03

Lay your prepared lobster tails in a baking dish, shells underneath. Pour that warm garlic butter all over the meat. Sprinkle a little grated Gruyère or Parmesan on top, if that's your thing.

Step 04

In a small saucepan, melt the butter over medium until it’s bubbly. Toss in garlic and sauté for about a minute, but don’t let it get brown. Add cream and lemon juice, hit it with pepper and salt, then cook, stirring all the time, until it thickens—this takes 3 to 5 minutes.

Step 05

Snip open the top of each lobster shell lengthwise with sharp kitchen shears, from the wide end almost to the tip. Gently lift the meat onto the shell, keeping it attached at the base, and fan it out so it looks good.

Notes

  1. If you cook lobster too long, it’ll dry out fast. Have all your stuff set before you start because these cook quickly.

Required Equipment

  • Kitchen shears
  • Oven with broiler
  • Small saucepan
  • Baking dish

Allergen Information

Double-check every ingredient for potential allergens and consult a healthcare professional if unsure.
  • Shellfish, dairy (butter, cream, cheese)

Nutritional Information (Per Serving)

This data is for informational purposes only and doesn’t replace medical advice.
  • Calories: 420
  • Fat: 27 g
  • Carbs: 3 g
  • Protein: 40 g