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Garlic Butter Salmon and Lobster in Creamy Lemon Parmesan Sauce

Garlic Butter Salmon Lobster

This luxurious dish features succulent wild salmon and lobster tails in a creamy lemon Parmesan sauce, perfect for special occasions or a decadent weekend meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course dinner, Main Course
Cuisine American
Servings 4 people
Calories 650 kcal

Equipment

  • 1 skillet
  • 1 broiler or oven for cooking lobster tails
  • 1 baking sheet to broil lobster tails
  • 1 kitchen shears to cut lobster shells
  • 1 whisk for sauce

Ingredients
  

  • 2 4–6 oz wild-caught Sockeye salmon fillets
  • 4 6 oz lobster tails
  • 2 tbsp extra virgin olive oil
  • 4 –6 tbsp garlic herb butter softened
  • Salt and black pepper to taste
  • 1 tbsp unsalted butter or garlic herb butter for extra flavor
  • 2 garlic cloves minced
  • 1½ cups heavy cream
  • ⅓ cup freshly grated Parmesan cheese
  • Juice of 1 fresh lemon
  • ½ tsp sea salt

Instructions
 

  • Cut down the center of each lobster shell with kitchen shears, lift the meat, and rest it on top of the shell.
  • Brush lobster meat with olive oil and season lightly with salt and pepper, then spread garlic herb butter over it.
  • Preheat the broiler to high, place lobster tails on a baking sheet, and broil for 8 to 10 minutes until opaque and lightly golden.
  • Heat olive oil in a large skillet over medium heat, season salmon with salt and pepper, and sear skin-side down for 4 to 5 minutes.
  • Flip salmon and cook an additional 3 to 4 minutes until cooked through, then remove from the skillet.
  • Melt butter in the same skillet over medium heat, add minced garlic and sauté for 30 seconds until fragrant.
  • Pour in heavy cream and simmer gently for 3 to 5 minutes, then stir in Parmesan cheese and sea salt.
  • Add fresh lemon juice, whisk sauce until smooth and slightly thickened.
  • Return salmon to the skillet and spoon sauce over it; serve lobster tails alongside or drizzled with sauce.
  • Garnish with fresh parsley and lemon slices if desired; serve immediately while warm and creamy.

Notes

  • Use freshly grated Parmesan cheese for best sauce texture.
  • Simmer cream gently to prevent curdling.
  • Add red pepper flakes for subtle heat.
  • Store leftovers tightly sealed in the refrigerator for up to 2 days.