Creamy Lobster Tails

Crispy seared lobster tails meet a rich, velvety bacon cream sauce in this Creamy Lobster recipe that feels straight out of a restaurant kitchen. It’s indulgent, elegant, and surprisingly simple to make, perfect for special occasions or when you just want to treat yourself.

This lobster tails recipe comes together in no time, with a smooth, full-flavored sauce that clings beautifully to each piece. Every bite of lobster tails in cream tastes like luxury without the fuss. Serve it over pasta, rice, or keep it low carb with mashed cauliflower or zucchini noodles for a lighter take on decadence.

• What Makes This Recipe So Good
• What Goes Into Creamy Lobster Tails
• How To Make Creamy Lobster Tails
• Tips For Making Creamy Lobster Tails
• Recipe FAQ’s
• Creamy Bacon Lobster Tails Recipe

What Makes This Recipe So Good

There’s something special about the mix of crispy, golden lobster tails and that creamy, smoky bacon sauce. The flavor balance is perfect with buttery lobster, savory bacon, and a touch of garlic all wrapped in a luscious cream sauce that coats every bite.

What really makes this Creamy Lobster dish stand out is how effortless it is. You get all the indulgence of a fine dining meal without needing any fancy skills. Whether you serve it over pasta, spoon it onto rice, or keep it light with veggies, this lobster tails recipe delivers a restaurant-worthy dinner that anyone can make at home.

What Goes Into Creamy Lobster Tails

Simple ingredients come together to make this Creamy Lobster rich, flavorful, and surprisingly easy to prepare.

• Lobster Tails: The star of the show. Use fresh or thawed frozen lobster tails for the sweetest, most tender bite.
• Bacon: Adds a smoky, savory base that makes the cream sauce irresistibly rich and full of flavor.
• Parmesan Cheese: Freshly grated parmesan melts into the cream, giving the sauce a silky texture and a hint of nuttiness.
• Garlic and Shallot: Together, they build the aromatic foundation that ties every element of this lobster tails in cream recipe together.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

How To Make Creamy Lobster Tails

1. Thaw and Prep Lobster Tails: If your lobster tails are frozen, place them in a pot of cold water for about 30 minutes or until fully thawed. Rinse and pat dry with paper towels to remove excess moisture.

1. Cut and Loosen the Shells: Use sharp kitchen shears to cut down the top of each shell to the tail fan. Remove any veins or shell pieces, then gently loosen the meat from the shell, keeping the tail attached.

1. Season Generously: Sprinkle the lobster tails with salt and cracked pepper to taste. This helps the seasoning penetrate while keeping the meat tender.

1. Cook Bacon: Heat one teaspoon of oil in a large skillet over medium-high. Fry the bacon until crispy, then transfer it to a paper towel–lined plate.

1. Sear the Lobster Tails: Place the lobster tails flesh side down in the hot pan. Sear for 2 minutes until the edges turn crisp and golden, then flip, cover, and cook for another 1 to 2 minutes until the meat turns opaque and the shells are pink.

1. Make the Garlic Cream Sauce: Add butter to the pan and scrape up any browned bits. Sauté the shallot and garlic until fragrant, then pour in the cream and add the parmesan. Simmer for a minute until the sauce thickens slightly.

1. Combine Everything: Return the bacon and lobster tails to the pan along with lemon slices. Spoon the creamy sauce over the lobster and let it warm through for a moment.

1. Garnish and Serve: Top with chopped parsley and serve immediately. This creamy lobster is perfect over pasta, rice, mashed cauliflower, or zucchini noodles.

This Creamy Lobster pairs beautifully with simple sides that balance its rich, buttery sauce. Try it with a plate of Garlic Butter Grilled Steak and Shrimp for a full surf-and-turf experience that feels indulgent and satisfying. If you prefer something lighter, Cilantro Lime Cauliflower Rice adds a bright, fresh contrast to the creamy flavors. And for a touch of comfort, Cheesy Bacon Smashed Potatoes make the perfect hearty companion to soak up every bit of that sauce.

Tips For Making Creamy Lobster Tails

• Use fresh lobster tails if you can. Fresh tails really make a difference in flavor and texture, but don’t worry if you have frozen ones, just be sure to thaw them properly.
• Don’t overcook the lobster. It’s easy to get caught up, but remember that lobster should be just opaque and tender. Overcook it and it will turn tough and rubbery.
• Grate your own parmesan. Trust me on this one: freshly grated cheese melts so much better into the sauce and gives it that extra bit of richness.
• Keep the sauce warm, not boiling. You want a silky, smooth sauce, not one that’s separated or curdled. Let it simmer gently, not boil.

While fresh parmesan does make a big difference, you can use pre-grated parmesan in a pinch. Just be sure to choose a high-quality one, as it will melt better into the sauce.

To avoid overcooking the lobster, reheat it gently in the sauce on low heat. Keep an eye on it to make sure it stays tender. If needed, add a splash of cream to help loosen the sauce.

Yes, you absolutely can! Just be sure to thaw them properly in cold water for at least 30 minutes before cooking. This ensures the lobster cooks evenly and doesn’t get tough.

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IngredientsUSMetric1x2x3x

• ▢ 4 6oz lobster tails
• ▢ 1 teaspoon salt or to taste
• ▢ 1 pinch cracked pepper to taste
• ▢ 4 oz diced bacon trim off excess fat
• ▢ 2 tablespoons unsalted butter divided
• ▢ 6 cloves garlic crushed
• ▢ 1 cup heavy cream
• ▢ 1/2 cup parmesan cheese fresh grated
• ▢ 1 small shallot
• ▢ 1 tablespoon fresh parsley chopped
• ▢ 3 lemon slices to serve

Instructions

• Thaw out lobster tails, if frozen, in a pot of cold water for 30 minutes or more, until fully thawed. Rinse and pat dry with paper towels.
• Using sharp kitchen shears, cut the top shell down the centre of the back to the end of the tail, leaving tail fan intact. Remove vein or shell shards, if any. Run your finger between the meat and the shell to loosen it. Spread the meat slightly open. Pull and lift the lobster meat off of the bottom of the shell, being careful not to pull the tail out completely.
• Season lobster tails generously with salt and pepper. Set aside.
• Heat 1 teaspoon oil in a large skillet or pan over medium-high heat. Fry bacon until crispy. Transfer bacon onto a paper towel lined plate to drain excess oil. Keep bacon grease in the pan.
• Sear lobster tails in the bacon grease, flesh side down in the pan, for 2 minutes until edges are crisp and golden.
• Flip all tails, cover pan and let cook for a further 1-2 minutes, or until shells are pink and meat has just cooked through (opaque) — be careful not to overcook! (TIP: If shells have not completely changed colour, simply use tongs to rotate the lobster in the hot pan juices until shells have changed colour.)
• Transfer lobster tails to a plate and tent VERY loosely with foil to keep warm.
• Melt butter in the pan while scraping up any browned bits; sauté shallots and garlic until transparent and fragrant (about 1 minute).
• Reduce heat to low. Pour in cream; add parmesan cheese and bring the sauce to a gentle simmer for 1 minute. Season with a little salt and pepper to your taste and let cook until the parmesan cheese has melted and the sauce has thickened slightly. Taste test sauce and adjust salt and pepper, if needed.
• Take pan off the heat; add lobster tails back in the pan with cooked bacon and lemon slices and drizzle with sauce. Top with parsley and serve IMMEDIATELY.
• Serve over pasta, rice, steamed veg, mashed potatoes, mashed cauliflower, cauliflower rice or zucchini noodles.

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Creamy Bacon Lobster Tails

Ingredients

• 4 6oz lobster tails
• 1 teaspoon salt or to taste
• 1 pinch cracked pepper to taste
• 4 oz diced bacon trim off excess fat
• 2 tablespoons unsalted butter divided
• 6 cloves garlic crushed
• 1 cup heavy cream
• 1/2 cup parmesan cheese fresh grated
• 1 small shallot
• 1 tablespoon fresh parsley chopped
• 3 lemon slices to serve

Instructions

• Thaw out lobster tails, if frozen, in a pot of cold water for 30 minutes or more, until fully thawed. Rinse and pat dry with paper towels.
• Using sharp kitchen shears, cut the top shell down the centre of the back to the end of the tail, leaving tail fan intact. Remove vein or shell shards, if any. Run your finger between the meat and the shell to loosen it. Spread the meat slightly open. Pull and lift the lobster meat off of the bottom of the shell, being careful not to pull the tail out completely.
• Season lobster tails generously with salt and pepper. Set aside.
• Heat 1 teaspoon oil in a large skillet or pan over medium-high heat. Fry bacon until crispy. Transfer bacon onto a paper towel lined plate to drain excess oil. Keep bacon grease in the pan.
• Sear lobster tails in the bacon grease, flesh side down in the pan, for 2 minutes until edges are crisp and golden.
• Flip all tails, cover pan and let cook for a further 1-2 minutes, or until shells are pink and meat has just cooked through (opaque) – be careful not to overcook! (TIP: If shells have not completely changed colour, simply use tongs to rotate the lobster in the hot pan juices until shells have changed colour.)
• Transfer lobster tails to a plate and tent VERY loosely with foil to keep warm.
• Melt butter in the pan while scraping up any browned bits; sauté shallots and garlic until transparent and fragrant (about 1 minute).
• Reduce heat to low. Pour in cream; add parmesan cheese and bring the sauce to a gentle simmer for 1 minute. Season with a little salt and pepper to your taste and let cook until the parmesan cheese has melted and the sauce has thickened slightly. Taste test sauce and adjust salt and pepper, if needed.
• Take pan off the heat; add lobster tails back in the pan with cooked bacon and lemon slices and drizzle with sauce. Top with parsley and serve IMMEDIATELY.
• Serve over pasta, rice, steamed veg, mashed potatoes, mashed cauliflower, cauliflower rice or zucchini noodles.

Notes

Nutrition

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Okay, can we all agree that Taco Tuesday is literally the best night of the week?! It’s my go-to for a fun, easy dinner that I know everyone will love. And since this year’s National Taco Day is happening on a Tuesday (Oct 7th!), we are going ALL out!

I’ve gathered my absolute best, most-loved Taco Tuesday ideas to make your next taco night a total knockout. We are not the only ones crazy about Taco Tuesday Old El Paso is declaring October 7 “ National Taco Day-Off ” and giving you a chance to win a trip to a Cowboy Ranch.

How to Make The Quickest Tacos

I know weeknights are crazy! You want an amazing Taco Tuesday, but you need it FAST. These are my secret weapons for getting delicious tacos on the table in under 30 minutes.

• Prep Ahead: Chop your lettuce, tomatoes, and onions in the morning or the night before. Store them in airtight containers in the fridge. When it’s time to eat, you just have to set them out!
• Use Smart Shortcuts: Don’t be afraid to use pre-shredded cheese, a bag of slaw mix, or a good quality store-bought pico de gallo or guacamole to save time. You can find pico de gallo in the refrigerated section, I love the one from Trader Joe’s . It’s known for being consistently fresh, chunky, and having a great flavor. My biggest tip for any store-bought pico is to drain off any extra liquid at the bottom of the container and give it a stir. If you want to make it taste homemade, add a quick squeeze of fresh lime juice and a little chopped cilantro. It makes all the difference!
• Cook The Meat in Batches: I love to cook a double batch of taco meat on Sunday. I use half for dinner that night and save the other half for Tuesday. It reheats in minutes and its good to store in an airtight container in the fridge for 3 to 4 days.

What to stuff in a Perfect Taco?

Building the perfect taco is an art, and it’s all about the layers! Here’s my guide to the essential components.

• The Tortilla: Choose your base! Flour tortillas are soft and pliable, great for over-stuffed tacos these are my personal favourite, I use the Tortilla Land uncooked flour tortillas. You find them in the refrigerated section and cook them in a hot pan for about 30 seconds per side. They puff up and taste incredible. Corn tortillas offer an authentic, slightly sweet flavor and are amazing when quickly charred on a gas stove or in a hot pan. Hard Shells give you that classic, satisfying crunch.
• The Protein: While the recipes below give you tons of options, don’t be afraid to mix it up! Pick from seasoned ground beef, shredded chicken, spicy chorizo, or black beans for a great veggie option.
• The Toppings (The Best Part!): Get creative with a taco bar! Set out bowls of lettuce, tomatoes, onions, cilantro, jalapeños, cheese, sour cream, salsa, and guacamole!

Our 10 Must-Make Taco Recipes

Now that you’re armed with all the pro tips, let’s get to the recipes!

Planning a bigger fiesta? Check out my Best New Year’s Eve Appetizers for more crowd pleasing bites that pair perfectly with tacos! Or downsize for a couples romantic date night menu ideas here.

Crispy Fish Tacos

Beef Mince Tacos (Better Than Takeout)

Viral Smash Burger Tacos

Easy Birria Tacos

Oven-Baked Barbecue Chicken ‘Pizza’ Tacos

Korean Bulgogi BBQ Beef Tacos

Slow Cooker Barbacoa Short Rib Tacos

Easy Taco Salad

Grilled Tequila Lime Chicken Taco Salad

The Only Salsa Recipe You’ll Ever Need

Pico De Gallo

Best Creamy Guacamole