Step 1: Prep the Lobster Tails

• Start by preparing your lobster tails. Use kitchen shears or a sharp knife to cut through the top of the shell, being careful not to cut the meat underneath. You’ll want to expose the lobster meat so that it cooks evenly.
• Once the shell is cut, gently pull the lobster meat out, keeping it attached at the base. Lay the lobster meat on top of the shell, creating a “butterflied” effect. This will allow for even cooking and lets you drizzle all that delicious garlic butter sauce right onto the lobster.
• Season the lobster meat with a pinch of salt, pepper, and paprika for a bit of color and flavor.

Step 2: Make the Garlic Butter Sauce

• In a large skillet or pan, melt 4 tablespoons of butter over medium heat. Once melted, add the minced garlic and sauté it until fragrant, about 1 minute. Be careful not to burn the garlic, as it can turn bitter.
• Add the heavy cream to the skillet and stir well. Let it simmer for 2-3 minutes until the sauce begins to thicken. You want it to coat the back of a spoon. Stir in the lemon zest and fresh lemon juice, giving everything a good mix.
• Season the sauce with a pinch of salt and pepper to taste.

Step 3: Cook the Lobster

• In the same skillet (no need to wipe it out!), add your lobster tails, meat side down, into the hot garlic butter sauce. Cook for 5-6 minutes, allowing the lobster tails to sear slightly.
• Flip the lobster tails over and spoon some of the sauce over the lobster meat. Continue cooking for another 4-5 minutes, or until the lobster is opaque and tender. Keep an eye on it to make sure you don’t overcook it. Lobster can turn tough if cooked too long!

Step 4: Garnish and Serve

• Once your lobster tails are cooked to perfection, remove them from the skillet and plate them.
• Spoon that luscious garlic butter cream sauce over the lobster, making sure to get every last drop. Garnish with freshly chopped parsley for a pop of color and a fresh finish.
• Serve with your favorite sides and enjoy!