10 Minute Butter Poached Lobster Tail in Garlic Lemon Cream Sauce is a rich, indulgent and romantic lobster tail dinner recipe that is simple and done in less than 10 minutes!
Lobster is one of my all-time favorite dinners – it’s delicious, buttery, rich, and romantic – plus, it is so incredibly easy to cook, once you know how!
Lobster tails are my favorite way to make lobster at home – they are often on sale (I live in Colorado, where live lobster is something of a rarity), they are easy to prepare, and they seem incredibly indulgent, even though they cook in less than 10 minutes!
This 10 Minute Butter Poached Lobster Tails in Garlic Cream Sauce recipe is simple, easy, and totally delicious – perfect for a lobster tail valentines day dinner, romantic dinner party, date night, or just a special meal – this recipe is amazing, and so quick!
How to cook lobster tails
If you want to leave the lobster tail shell on for presentation, simply prepare your lobsters using my 10 minute perfect broiled lobster tail recipe (click below for video instructions), and make the creamy garlic and lemon cream sauce on the stovetop, then drizzle over the top of your lobster tails for a pretty and insanely professional presentation that will wow your dinner guests!
Tips to Perfect Creamy Lobster Tails
- Let the butter poach the lobster tails and flavor the sauce – you want the lobster to cook in all that rich, amazing flavor!
- Don’t overcook lobster – it takes on a fishy flavor and gets gummy and tough when cooked too long. Once the lobster is opaque, like a shrimp, and curls back a bit on itself, it’s ready!
- If you’re cooking the lobster without the tail, it’s not going to be bright red – so don’t wait for it to turn bright red – rather, it will turn bright white and slightly pink (and redder on the underside.)
- Stay away from clarified butter for this recipe – you need regular butter to help your sauce not break.
- Turn off or greatly reduce heat when adding your cream to the sauce to help prevent breaking, and whisk vigorously when incorporating the cream to help it form a nice thick sauce.
- Be sure to lower the heat in your pan when whisking in cream – or turn it off fully. Then slowly add cream as you whisk, and increase the heat after that. This will help prevent the sauce from breaking.
- Use real butter when making the sauce – not clarified butter. I’ve made this recipe a couple of times, and a couple times I didn’t have butter on hand, but used clarified butter. This causes an over-oily sauce, which usually breaks. Use the real stuff in this dish.
Other One Pot Dinners You’ll Love
If you love this easy and delicious one pot creamy lobster tail dinner, you will love these deliciously easy and elegant recipes, too!
And be sure to follow my Seafood pinterest board for more delicious ideas:
Lobster Tail Dinner Serving Size Notes
This recipe is pretty versatile – and has one noted serving size issue. In the recipe I am calling for 2 to 4 lobster tails – this is using a medium sized lobster tail (ones regularly found fresh-frozen at the grocery store).
You might wonder why I say 2-4 – and it’s a sauce issue!
If you want a lot of sauce (so you can ladle it over spaghetti, vegetables, or rice for a creamy dinner), stick with two lobster tails, so there is more sauce for your dinner.
If you want just enough sauce for a creamy lobster tail, go ahead and add 4 into the recipe! You can always add more cream and butter for additional sauce for pasta enough for 4 people.
10 Minute Butter Poached Lobster Tails in Garlic Lemon Cream Sauce Recipe
To see my video for this delicious recipe, please click below:
- 2-4 lobster t Tails, de-veined and shells removed
- salt and pepper to taste
- 5 oz butter
- 1/4 cup diced garlic
- 1/4 cup diced cilantro or parsley
- 1 tsp red pepper flakes
- 1 tbsp italian herb seasoning mix
- 1/2 cup white wine or stock
- 1 cup heavy cream
- 1 lemon sliced into thin rounds, and then wedges
Cut lobster tails down the middle, and then gently peel back lobster tail shell, slowly coaxing meat from the shell.
Salt and pepper lobster tails, and set aside.
In a large, heavy pot, heat butter and garlic on medium high heat until garlic is soft and browned - about 3 minutes.
Stir in cilantro, red pepper flakes, italian seasonings and stock, let boil 2 minutes.
Turn heat off and slowly whisk in cream.
Add lobster tails to pan, and increase heat to medium high, to a gentile rolling boil.
Ladle sauce over lobster tails and flip over to all sides to help lobster cook faster.
Stir sauce frequently to prevent it from breaking.
When lobster is slightly curled up into itself and is opaque and bright red on the bottom side, it is done - do not overcook.
Remove from heat and serve!