Creamy Bacon Lobster Tails
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.
2.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.
Fuente: Café Delites
Sopes de Picadillo, Queso Mexicano, Queso Fresco de Oaxaca, Queso fresco Oaxaqueño, Queso Asadero, Queso crema, Queso Para Deshebrar, Queso Para Quesadilla, Crema del Salvador, Crema de México, Crema Mexicana, Recetas de Queso, Recetas de Crema, Queso fresco mexicano, Queso Oaxaca, Queso Asadero, Crema Salvadoreña, Cremeria, Queso de leche de vaca, Queso de leche de cabra, Queso de leche de oveja, Crema de leche de vaca, Crema de leche de cabra, Crema de leche de oveja, Queso de leche pasteurizada, Crema de leche pasteurizada, Queso rallado, Queso rebanado, Queso fresco hecho en casa, Crema fresca hecha en casa, El Tampiqueño Cheese Products
CALL NOW AT (832) 206-1303 FOR A QUOTE, OR CONTACT US. El Tampiqueño Cheese Products is a family business dedicated to the production of typical regional cheeses and creams, which specializes in cheese, oaxaca cheese, grill cheese, Mexican cream and Salvadoran cream in different forms and sizes.
We cares personally and in detail each of the production process with the idea that each product is unique and made with 100% natural product. If you prefer you can This email address is being protected from spambots. You need JavaScript enabled to view it.
