LOBSTER TAIL WITH BACON-WRAPPED ASPARAGUS

Succulent colossal lobster tail served with bacon wrapped asparagus and a garlicky butter sauce is truly a special meal. I can eat this every week!

         

Hi everyone! I am excited to share two things with you today! I don't usually talk about my non-food related daily experiences on this blog, but I have to say that this weekend started out in the best way possible for me. Why is that? Well, I got to cross off one of the things on my bucket list, and that is to see Garth Brooks in concert. I have waited over 14 years (since he retired) for the opportunity to see him, and I am so thankful that I FINALLY got the chance. I have high respect for the man for putting his family first, but THANK YOU GARTH for coming out of retirement! He was as good as I imagined. And I have to give my husband the credit for snagging the tickets when I had given up. He really came through for me!    

Second, I am so happy that I got a chance to bring you a lobster recipe this week. If you read my About Me page, you know that I love my lobster. I have to thank LobsterAnywhere for supplying the beautiful North Atlantic colossal lobster tails I used for this post today. This beauty here is over one pound. The two I received were shipped overnight and arrived at my house, frozen as a rock, so I was able to pop them in the freezer to be used whenever I chose. As a disclosure, I am not being compensated for writing this post, but my experience has been so wonderful with LobsterAnywhere that I wanted to give them a shoutout. Check them out if you are looking for the best Maine lobster around! 

The package I received came with a handy dandy cooking and handling guide. My husband is actually the lobster cooker in my house (but he will attest that I am one of the best lobster eaters around), so I used the guide to gauge how long to steam the lobster tails. They came out perfectly done. I also received a mouth-watering catalog of prepared lobster dishes—Baked Stuffed Lobster, Lazy Man's Surf and Turf,  Lobster Mac & Cheese...and more. There are so many to choose from. I really want to try them all!

For the preparation, I split the top of the shell open and steamed the lobster tails. I then removed the meat from and shell and topped them with bacon-wrapped asparagus. And it doesn't stop there. No my friends! The tails then get drizzled with a luscious lemon butter sauce. This sauce is a thick lemon butter sauce with a hint of garlic, sends the whole thing over the top (the sauce is the same one I use on my Chicken Piccata). Talk about decadent! 

By the way, Valentine's Day is approaching. Surprise and impress the one you love with this lobster dish. It would definitely make them feel special.

You have no idea how hard it was not to sneak a bite of these lobster tails as I was prepping them for the photo shoot. You should have seen my crustacean-loving family waiting impatiently, salivating, on the sidelines to dig in once the shoot was over.  I think they will all tell you it was worth the wait. We took no time devouring the lobster tails. Thanks LobsterAnywhere for a great meal!!

LOBSTER TAIL WITH BACON-WRAPPED ASPARAGUS

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INGREDIENTS:

6 bacon slices
6 asparagus spears, bottom 2"- 2 1/2" cut off

3 tbsp. butter, divided

2 tsp. minced shallot

1/2 tsp. minced garlic
2 tsp. flour

1/8 scant tsp. salt

1/3 cup chicken broth

1 tbsp. fresh lemon juice

water for steaming lobster

salt for salting water

2 (16-20 oz.) colossal lobster tails with shell on, defrosted if frozen

INSTRUCTIONS:

Note: If you are using smaller (around 8 oz.) tails, use four and increase bacon and asparagus to 8 each. Each tail will be served with two bacon-wrapped asparagus spears.

Preheat oven to 375 degrees F.

Place bacon on a baking sheet and cook for 7 to 8 minutes to par-cook. Remove and discard fat and juices. Cool slightly. Wrap1 bacon around each asparagus starting at the bottom of the spear head. Prep a baking sheet with cooking spray and bake for 18-20 minutes or until bacon is brown and cooked through.

While asparagus spears bake, make the butter sauce. Preheat a small saucepan on medium to medium low. Add 1 tablespoon butter and melt. Add shallot and garlic cooking about 1 1/2 to 2 minutes. Stir in flour, whisking for 1 minute. Increase heat to medium to medium high and add chicken broth, lemon juice, and salt. Bring to a boil and reduce heat to medium, stirring constantly until thicken slightly. Turn off heat and remove pan. Cut the remaining butter into 4 chunks. Add one at a time, stirring to melt butter before adding the next chunk. The pan may be placed back on the stovetop with heat off if the butter melts too slowly. Keep warm when done.

Bring about 2 inches of water to a boil in a large stock pot. Add about 2 tablespoon of salt for every 1 quart of water used. Place a metal steaming rack into pot, making sure the top of the rack is above water level. Using a sharp knife or kitchen shears, cut the top of the shell, starting at the front of the shell an cutting towards the back, stopping before the tail. Evenly space two 2 long wooden skewers through the lobster meat, from the front towards the back to prevent lobster tails from curling as they cook. Make sure water is fully boiling, and place tails on rack. Cover and steam for 10-12 minutes. For smaller tails reduce cooking time and cook roughly 1 minute per ounce of lobster. Lobster is done when white, not translucent, throughout. Remove from pan.

To serve, separate lobster meat from the shell by spreading shell open with hands without completely splitting it in half. Run fingers or a dull butter knife between the meat and shell to separate it. Lift lobster out of shell. Make a slice down the back to butterfly the tail meat and remove the dark vein. Top with 3 asparagus spears (two for smaller tails) and drizzle with lemon butter sauce. Serve with potatoes—baked or mashed, and/or a salad. Makes 2 servings.

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