0 from 12 votes
Creamy Bacon Lobster Tails
Tender lobster tails with a bacon cream sauce is restaurant-level incredible! A meal with a gourmet feel, perfect for any special occasion!
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 people
Calories: 371 kcal
Course:
Main Course , Dinner
Cuisine:
American
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
- ½ 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.
Cup of Yum
Notes
- For the best seared lobster results, we buy fresh lobster the morning of cooking and store them in the refrigerator.
Nutrition Information
Calories
371kcal
(19%)
Carbohydrates
12g
(4%)
Protein
14g
(28%)
Fat
32g
(49%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
0.2g
Cholesterol
92mg
(31%)
Sodium
1.373mg
(0%)
Potassium
228mg
(7%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
1.25IU
(0%)
Vitamin C
47mg
(52%)
Calcium
223mg
(22%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 371
% Daily Value*
| Calories | 371kcal | 19% |
| Carbohydrates | 12g | 4% |
| Protein | 14g | 28% |
| Fat | 32g | 49% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 92mg | 31% |
| Sodium | 1.373mg | 0% |
| Potassium | 228mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1.25IU | 0% |
| Vitamin C | 47mg | 52% |
| Calcium | 223mg | 22% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.