lobster garlic butter crust (Print)
Oven-baked lobster with silky garlic butter, creamy sauce, and a tasty cheese layer.
# 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:
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.
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.
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.
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.
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:
01 -
If you cook lobster too long, it’ll dry out fast. Have all your stuff set before you start because these cook quickly.