Broiled Lobster Tails in Creamy Garlic Butter Sauce

These are the tails on the plate. Lobster in the shell, a pale garlic cream sauce around them, a golden top, and herbs. No sugar. No breadcrumb crust. One tail is about 340 calories, 26g protein, and 3g net carbs. Four on the plate is the picture, not four servings. Split the tails and set them meat side up. The sauce is butter, garlic, cream, and a little Parmesan. It goes on before the broiler so the top colors and the meat stays soft. Broil, do not bake. Twenty minutes covers the split, the sauce, and the broil. Pull them when the tops are golden and the meat is opaque. Overdone lobster goes tough.

Why you'll love it

Soft lobster under a golden top.

Looks like the photo: tails in shells, pale sauce, herbs, a white plate.

No breadcrumbs.

Why You'll Love These Tails

Lobster in the shell

Creamy garlic sauce

Golden top

No breadcrumbs

One tail is a serving

The Secret to the Soft Meat

Broil, do not bake long. A long bake dries the lobster. The cream sauce goes on before the broiler so it protects the meat and colors on top. Pull them as soon as the meat is opaque. A minute more and it toughens.

The sauce is built in a few quick stages from the listed pantry items. Butter is melted with minced garlic, then heavy cream, grated Parmesan, salt, and a pinch of black pepper are stirred in. The lobster tails are split lengthwise first, so the sauce can be spooned directly over the exposed meat.

Begin by heating the broiler and placing the split tails meat side up on a pan. Once the sauce is spooned over the meat, broil for 6 to 8 minutes, checking for tops that have turned golden and meat that has become opaque. Finish with chopped parsley. The method notes that one tail is a serving.