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Prepare the Lobster Tails:
Use kitchen scissors to cut down the top of each lobster shell. Gently pull the meat out and rest it on top of the shell. Season the lobster meat with salt, pepper, and paprika.
Butter Poach:
In a skillet over medium-low heat, melt the butter and add minced garlic. Once fragrant, place the lobster tails meat-side down. Continuously spoon the hot butter over the meat for 5–7 minutes, until the lobster is opaque and tender.
Make the Lemon Cream Sauce:
In a small saucepan, melt the butter, whisk in the flour, and cook for 1 minute to form a roux. Gradually whisk in the broth and cook until slightly thickened. Add cream, lemon juice, zest, salt, and white pepper. Simmer until the sauce is smooth and velvety.
Plate and Serve:
Spoon a generous amount of sauce onto each plate, place the lobster tails on top, and drizzle with more sauce. Garnish with chopped parsley and serve with lemon wedges.
Serving and Storage Tips:
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