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Prepare the Lobster Tails:
Using kitchen scissors, cut down the center of the top shell of each lobster tail, stopping just before the tail fin. Gently pry the shell open and lift the meat out, resting it on top of the shell while keeping it attached at the end. This presentation will make it easier to cook and serve.
Brush the lobster meat with olive oil and season with salt, black pepper, and paprika.
Cook the Lobster Tails:
Preheat your oven to broil. Place the lobster tails on a baking sheet.
Broil the lobster tails in the oven for about 8-10 minutes, or until the lobster meat is opaque and firm to the touch.
Baste the lobster tails with some of the garlic butter sauce halfway through cooking for added flavor.
Make the Creamy Garlic Butter Sauce:
While the lobster tails are cooking, melt the butter in a medium skillet over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant.
Add the chicken broth and white wine (if using) and bring to a simmer. Let it cook for 2-3 minutes to reduce slightly.
Stir in the heavy cream, Italian seasoning, lemon juice, and grated Parmesan cheese (if using). Simmer for another 2-3 minutes, stirring occasionally, until the sauce is slightly thickened.
Stir in the fresh parsley and chives.
Serve:
Once the lobster tails are cooked, remove them from the oven and transfer them to a serving platter.
Spoon the creamy garlic butter sauce over the lobster meat. Serve immediately with lemon wedges on the side.
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes | Servings: 4 servings
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