Bacon Wrapped Lobster Tails Recipes
LOBSTER COLORADO
This is my family's favorite Christmas dinner. Elegant for dinner parties or a romantic dinner for two. If you desire crabmeat instead of lobster, go for it!
Provided by Tina Nicotera
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Set oven to Broil at 500 degrees F (260 degrees C).
- Sprinkle tenderloins all over with salt, pepper, and garlic powder. Wrap each filet with bacon, and secure with a toothpick. Place on a broiling pan, and broil to desired doneness, about 8 to 10 minutes per side for medium rare.
- While tenderloins are cooking, melt 1/4 cup of butter over medium heat with 1/2 teaspoon Old Bay® seasoning. Stir in chopped lobster meat, and cook until done. Spoon lobster meat over cooked tenderloins, and return them to the broiler until the lobster meat begins to brown.
- While the lobster is in the oven, heat the remaining 1/4 cup of butter in a small saucepan over medium-high heat, cook until it browns, turning the color of a hazelnut. To serve, spoon the browned butter over the steaks, and sprinkle with the remaining Old Bay® seasoning.
Nutrition Facts : Calories 584.9 calories, Carbohydrate 0.8 g, Cholesterol 235.6 mg, Fat 40.6 g, Fiber 0.2 g, Protein 51.7 g, SaturatedFat 20.9 g, Sodium 902.4 mg, Sugar 0.1 g
BACON WRAPPED LOBSTER TAILS
Makes a great side to a surf and turf dinner! Or you can chunk it and turn it into a tantalizing appetizer!
Provided by Jamie Mootispaw
Categories Seafood
Time 45m
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 350'F
- 2. If using live lobsters, break off tail, claws and legs (while alive). Set aside claws and legs for other uses.
- 3. Carefully cut through the underside of the tail, all the way to the end. Carefully peel away the shell.
- 4. Season tail with salt and pepper to taste.
- 5. Wrap tails in bacon, securing with tooth picks if necessary.
- 6. Bake at 350'f for 15 min, in the middle of the oven.
- 7. Move rack to 4 inches from the top, broil on high till bacon browns and crisps.
- 8. Drizzle with garlic butter if desired and serve.
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- 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.
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- To make the risotto - Place your lobster stock (or chicken) in a medium saucepan and bring to a boil, turn to low to keep hot.
- Bring a large saucepan of salted water to a boil over medium-high heat. Add the lobster tails and boil for about 10 minutes. The shells will curl. Drain and set aside on a cutting board until cool enough to handle.
- In a large sauté pan, melt 3 tablespoons of butter over medium heat. Cook until butter begins to turn brown & starts to foam, 1-2 minutes. Add the shallots & sauté until tender & beginning to brown.
- Then begin adding your stock, 1/2 cup at a time. Stir constantly until stock is almost completely absorbed then add another. 1/2 cup stock. Continue in this way until the rice is tender but still firm to bite, about 20-30 minutes.
- Remove from heat and add the Parmesan cheese. Season with salt & pepper to taste, add the chives & lobster meat, mix lightly.
- To plate, add a spoonful of taleggio cheese sauce using a 2 oz ladle, place the risotto on top & drizzle remaining teaspoon of truffle oil evenly among the two plates.
- Melt butter, parsley & onion powder together. Wrap each filet with two slices of bacon (enough to wrap all the way around), holding with toothpick if necessary.
- Brush the tops with half of the butter mixture and broil 3-4″ from heat, about 8 minutes on each side for medium. While flipping the steaks brush again with remaining butter mixture.
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