Lobster Tails: A Creamy Dinner You Can’t Resist This Weekend!

Using kitchen scissors, cut down the center of the lobster tails, through the shell, and gently pull the meat out so it rests on top of the shell. This is known as “deveining” the lobster tails and helps them cook evenly.
Season the lobster meat with a pinch of salt and pepper.
Cook the Lobster Tails:

In a large skillet, heat the butter and olive oil over medium-high heat. Once the butter has melted and the oil is hot, add the lobster tails, meat side down, and sear them for 3-4 minutes. Flip them over and cook for another 3-4 minutes, or until the lobster meat is opaque and tender. Remove the lobster tails from the skillet and set aside.
Make the Creamy Sauce:

In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant. Be careful not to burn the garlic.
Pour in the chicken broth (or white wine) and stir to combine, scraping up any browned bits from the bottom of the pan.
Reduce the heat to medium-low, then add the heavy cream, Parmesan cheese, and lemon zest. Stir the sauce until the cheese has melted and the sauce thickens, about 3-4 minutes. Season with salt, pepper, and red pepper flakes (if using) to taste.
Combine the Lobster and Sauce:

Return the lobster tails to the skillet and spoon some of the creamy sauce over the lobster meat. Let them cook together for another 2-3 minutes, allowing the flavors to meld.
Finish and Serve:

Squeeze fresh lemon juice over the lobster tails, and sprinkle with chopped parsley for a burst of color and freshness. Serve the lobster tails with the creamy sauce drizzled over the top.
Serving and Storage Tips: