Tender lobster tails with a bacon cream sauce is restaurant-level incredible! A meal with a gourmet feel perfect for any special occasion!
PREP:10 MINS COOK:15 MINS TOTAL:25 MINS
SERVES: 4 PEOPLE
INGREDIENTS
4 6oz (170g) lobster tails
1 teaspoon salt or to taste
Cracked pepper to taste
4 oz (120g) diced bacon, (trim off excess fat)
2 tablespoons unsalted butter, divided
6 cloves garlic crushed
1 cup heavy cream
1/2 cup fresh grated Parmesan cheese
1 small shallot
1 tablespoon fresh chopped parsley
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.
NUTRITION
Calories: 322kcal | Carbohydrates: 4g | Protein: 10g | Fat: 28g | Saturated Fat: 13g
Don't know how to start keto diet properly? or want to lose 5-10 lbs in the first week alone with keto lifestyle ?
You can CLICK HERE to get Everything You Need for keto Success. Imagine… armed with 4-week meal plan, 7 Keto guide books, and the 3 bonus guides… you’ll be able to start strong and finish strong.
If you ever thought about attempting a rapid fat burning ketogenic diet while enjoying your favorite desserts, and you’re over the age of 50…
Keto After 50 Desserts is the #1 Option You’ll Ever See!
Comments