4 lobster tails, thawed if previously frozen

Sauce:

120 ml unsalted butter

3 garlic cloves, finely minced

120 ml heavy cream

2.5 ml freshly squeezed lemon juice

Salt, to taste

Freshly cracked black pepper, to taste

Toppings:

2 tablespoons chopped fresh parsley

60 grams shredded Parmesan or Gruyère cheese (optional)

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Preheat your oven’s broiler to high and prepare a baking sheet by lining it with parchment paper or aluminum foil.
Using a sharp knife or kitchen scissors, cut the top shell of the lobster tails down the middle, exposing the meat. Pull the meat out slightly, but keep it attached at the base. This will allow the lobster meat to broil evenly.
In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to let it burn.
Lower the heat and stir in the heavy cream and lemon juice. Cook for an additional 3-4 minutes, letting the sauce thicken. Season with salt and freshly cracked black pepper to taste.
Place the lobster tails on the prepared baking sheet, shell side down. Spoon the creamy garlic butter sauce generously over the lobster meat.
Broil the lobster tails for 8-10 minutes, or until the meat is opaque and slightly golden. If desired, sprinkle the shredded Parmesan or Gruyère cheese on top of the lobster tails during the last 2 minutes of broiling for a golden, cheesy finish.
Once broiled, remove the lobster tails from the oven and sprinkle with fresh parsley for garnish.

For a spicy kick, add a pinch of red pepper flakes or a dash of hot sauce to the creamy garlic butter sauce.

Experiment with fresh herbs like thyme, basil, or tarragon for a unique flavor profile.

If you prefer a different cheese, mozzarella or sharp cheddar can be used instead of Parmesan or Gruyère.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Reheat lobster tails gently in a preheated oven at 300°F (150°C) for about 5-7 minutes or in the microwave in short intervals to avoid overcooking.