Dinner · Part 3 of 3: Tips & recipe card

Creamy Garlic Butter Lobster Tails with Steamed Jasmine Rice Tips, FAQ & printable recipe

Name: Creamy Garlic Butter Lobster Tails with Steamed Jasmine Rice
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 2 fresh lobster tails (about 5 oz each); 4 tbsp butter, melted; 4 cloves garlic, minced; 1/4 cup heavy cream; 1 tbsp fresh lemon juice; 1 tbsp chopped fresh parsley; 1/2 tsp smoked paprika; 2 cups steamed jasmine rice

By Clara Weller · Oct 26, 2026

Broiled lobster tails with garlic cream sauce over jasmine rice

Prep: 10 min
Cook: 10 min
Total: 20 min
Serves: 2

Tips for success

For the most accurate doneness, use an instant-read thermometer inserted into the thickest part of the lobster meat. If you don’t have a thermometer, look for the meat to turn from translucent to opaque and white.

The flesh should be firm but still moist. Remember that the lobster will continue to cook slightly after being removed from the broiler, so it’s better to pull it out just before it reaches the final temperature.

To make the sauce extra smooth, melt the butter completely before adding the garlic, and whisk in the cream gradually. If the sauce seems too thick, add a splash of chicken broth or water to loosen it.

For a more intense garlic flavor, let the garlic cook for an extra minute without browning. The sauce can be made ahead and gently reheated, but it’s best fresh.

Variations

Spicy Cajun: Replace the smoked paprika with 1 teaspoon of Cajun seasoning and add a pinch of cayenne to the sauce. This gives the dish a bold, spicy kick that pairs well with the sweet lobster.
Herb Butter: Add 1 teaspoon of chopped fresh thyme or tarragon to the garlic butter before brushing the lobster. These herbs complement the seafood and add an extra layer of aroma.
Lemon Garlic Shrimp: Substitute the lobster tails with 1 pound of large shrimp, peeled and deveined. Broil for 3-4 minutes per side until pink and opaque. The sauce and rice remain the same.
Coconut Cream Sauce: Replace the heavy cream with coconut cream and add 1 teaspoon of curry powder. This creates a tropical twist with a slightly sweet, aromatic sauce that is dairy-free.

Storage and make-ahead

Fridge: Store leftover lobster and rice in separate airtight containers in the refrigerator for up to 2 days. The sauce can be kept in a jar for up to 3 days.
Freezer: Freeze leftover lobster meat (without sauce) in a freezer-safe bag for up to 1 month. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat lobster gently in a skillet with a little butter over low heat, or in the microwave in 15-second bursts.

Store leftover lobster and rice separately in airtight containers in the refrigerator for up to 2 days. The sauce can be stored in a jar for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of water or cream to restore the sauce’s consistency.

The lobster tails can be butterflied and brushed with the garlic butter up to a day in advance. Keep them covered in the refrigerator.

The sauce can also be made a day ahead; reheat gently before serving. Cook the rice fresh for the best texture, or make it ahead and reheat in the microwave with a damp paper towel.

Serving ideas

Serve the lobster tails immediately after broiling, with the sauce spooned generously over the top. The jasmine rice acts as a sponge, soaking up the creamy sauce.

A simple green salad or grilled asparagus makes a nice side. For a touch of elegance, garnish with extra parsley and a lemon wedge.

This dish is rich, so pair it with a light white wine like Sauvignon Blanc or a sparkling water with lemon. For a more casual meal, serve with crusty bread to mop up the sauce. The recipe makes two generous servings, but it can easily be doubled for a dinner party.

Frequently asked questions

Can this recipe be made with frozen lobster tails?

Yes, frozen lobster tails work well. Thaw them overnight in the refrigerator, then pat dry before butterflying. The cooking time may be slightly longer if they are not fully thawed, so check the internal temperature.

How do you butterfly a lobster tail without cutting the meat?

Use sharp kitchen shears and cut down the center of the shell, from the top to the tail fin, staying close to the shell. Then use your thumbs to gently pry the shell apart and lift the meat through the slit, keeping it attached at the tail. Cut only the shell, not the meat.

What can be used instead of heavy cream?

Half-and-half or whole milk can be substituted, though the sauce will be thinner. For a dairy-free version, use full-fat coconut milk. The sauce may need a little extra simmering to thicken.

How do you know when the lobster is cooked through?

The lobster meat should be opaque and firm, and the internal temperature should read 145°F (63°C) on an instant-read thermometer. The edges will be lightly browned. Avoid overcooking, as it becomes rubbery.

Can the sauce be made ahead of time?

Yes, the sauce can be prepared up to 2 days in advance and stored in the refrigerator. Reheat gently on the stovetop over low heat, whisking occasionally. Add a splash of cream or water if it thickens too much.

Recipe card

Creamy Garlic Butter Lobster Tails with Steamed Jasmine Rice

Prep 10 minCook 10 minTotal 20 minServes 2

Ingredients

2 fresh lobster tails (about 5 oz each)
4 tbsp butter, melted
4 cloves garlic, minced
1/4 cup heavy cream
1 tbsp fresh lemon juice
1 tbsp chopped fresh parsley
1/2 tsp smoked paprika
2 cups steamed jasmine rice

Instructions

Using kitchen shears, cut down the center of each lobster shell from the top to the tail fin, being careful not to cut the meat. Gently pull the shell apart slightly and lift the lobster meat up and over the shell, keeping it attached at the tail end. Press the shell back together and place the meat on top.
In a small bowl, combine 2 tablespoons of the melted butter, half of the minced garlic, and the smoked paprika. Brush this mixture generously over the exposed lobster meat.
Place the prepared lobster tails on a baking sheet. Broil at 450°F (230°C) for 6 minutes, until the meat is opaque and lightly caramelized at the edges. The internal temperature should reach 145°F (63°C).
In a small saucepan over medium heat, melt the remaining 2 tablespoons of butter. Add the remaining minced garlic and cook for 1 minute until fragrant. Pour in the heavy cream and lemon juice, whisking constantly. Simmer for 2-3 minutes until the sauce is velvety and glossy. Stir in the chopped parsley.
Divide the steamed jasmine rice between two plates. Place a broiled lobster tail on each plate. Ladle the warm garlic cream butter sauce over the lobster and rice. Serve immediately.

Contains: crustaceans, milk

Estimated nutrition per serving

Calories: 670
Protein: 35 g
Carbohydrates: 45 g
Fat: 38 g

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.