Lobster Tail with Lobster Sauce
Elevate your next seafood dinner with this luxurious Lobster Tail with Lobster Sauce recipe, a true showstopper for any special occasion. Succulent lobster tails are expertly prepared and roasted to tender perfection, then served with a rich, velvety sauce crafted from lobster stock, white wine, garlic, shallots, and a splash of heavy cream. The addition of butter and lemon juice lends a luscious, slightly tangy finish that complements the natural sweetness of the lobster. With its balance of flavors and elegant presentation, this dish is perfect for impressing guests or indulging in a gourmet meal at home. Serve alongside roasted vegetables or a light, crisp salad for a restaurant-worthy experience.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces lobster tails
- 6 tablespoons butter
- 4 cloves garlic
- 2 medium shallots
- 1 cup heavy cream
- 1 cup white wine
- 1 cup lobster stock
- 2 tablespoons parsley
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Using kitchen shears, carefully cut down the top shell of each lobster tail to expose the meat. Gently pull the meat out and lay it on top of the shell while keeping it attached at the base. Refrigerate the prepped tails while you make the sauce.
In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add minced garlic and finely chopped shallots, cooking until fragrant and softened (about 3 minutes).
Pour in the white wine and cook for 2-3 minutes, allowing the alcohol to evaporate and reduce slightly.
Add lobster stock and simmer the mixture for another 5 minutes to concentrate the flavor.
Reduce the heat to low. Stir in the heavy cream and let the sauce simmer gently until thickened, about 5 minutes. Stir occasionally.
Whisk in 2 more tablespoons of butter and the lemon juice. Season the sauce with half the salt and black pepper. Remove from heat and keep warm.
Heat the olive oil and the remaining 2 tablespoons of butter in a small pan. Brush the lobster tails with this mixture, then season them with the remaining salt and black pepper.
Place the lobster tails on a baking sheet and bake for 12-15 minutes, or until the meat is opaque and slightly firm.
While the lobster tails are in the oven, finely chop the parsley and stir it into the sauce as a garnish.
Serve the lobster tails immediately, drizzling them generously with the warm lobster sauce. Pair with your choice of sides, such as roasted vegetables or a light salad.
Nutrition Facts
Calories |
2580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.8 g | 236% | |
| Saturated Fat | 92.0 g | 460% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 943 mg | 314% | |
| Sodium | 6528 mg | 284% | |
| Total Carbohydrate | 27.3 g | 10% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 10.6 g | ||
| Protein | 129.7 g | 259% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 618 mg | 48% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1770 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
