Preparation :

Step 1:

Preheat your oven to 375°F (190°C). Start by carefully splitting the lobster tails in half lengthwise using a sharp kitchen knife. This will allow the butter and garlic to penetrate the meat, enhancing the flavor. Pat the lobster tails dry with a paper towel to remove excess moisture.

Step 2:

In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium heat. Place the lobster tails in the skillet, cut-side down. Sear them for about 2-3 minutes until the lobster shells turn a vibrant red, which signals that they’re beginning to cook through. The quick sear will also help to seal in the juices, ensuring the lobster remains tender.

Step 3:

Flip the lobster tails over to expose the meat. Add 2 tablespoons of butter into the skillet, letting it melt and bubble. Use a spoon to baste the lobster tails with the melted butter for about 1 minute. Once fully basted, transfer the skillet to the preheated oven. Let the lobster tails bake for 8-10 minutes, or until the meat is opaque and firm to the touch.

Step 4:

While the lobster tails bake, prepare the garlic butter sauce. In a separate pan, melt the remaining 2 tablespoons of butter over medium heat. Once melted, add the minced garlic and sauté for 1-2 minutes until fragrant but not browned, as overcooked garlic can become bitter.

Step 5:

Pour in the heavy cream and bring the mixture to a gentle simmer. Stir in the grated Parmesan cheese gradually, allowing it to melt and thicken the sauce. Continue stirring until the sauce has a smooth, velvety texture. Remove the sauce from heat and stir in the lemon juice. Season with salt and pepper to taste.

Step 6:

Take the lobster tails out of the oven and drizzle them generously with the creamy garlic butter sauce. Make sure to coat the lobster meat fully for maximum flavor. Garnish with fresh chopped parsley and serve immediately.