Crispy seared Lobster Tails with a bacon cream sauce is restaurant-level incredible! A meal with a gourmet feel perfect for any special occasion.

It doesn’t get any easier than this recipe for lobster tails! Creamy Bacon Lobster Tails with a smooth, full-flavoured sauce is ready on no time at all. Leave people wondering if you have a hidden chef in your kitchen.

Served over pasta or rice, or keep it LOW CARB AND KETO APPROVED with buttery mashed cauliflower or zucchini noodles!

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LOBSTER TAILS

There’s something about searing lobster that provides a depth flavour no other cooking method can beat. What can be mistaken for as complicated or stressful is actually quite the opposite. If you don’t have a grill or barbecue, OR you don’t necessarily want to use your oven, the easiest way to get delicious, crispy and charred lobster meat is straight in the pan.

This recipe will tick all your boxes:

Easy to make
Tastes absolutely amazing
It all gets cooked in the one pan!

HOW TO COOK LOBSTER TAILS

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 towel.
Lobster tails are seared, flesh side down, for 2 minutes until edges are crisp and golden. For added flavour, you’re going to sear them in bacon grease.
Cook until shells are pink and meat has just cooked through (opaque) — but please be careful not to overcook. You don’t want tough or rubbery lobster. You want soft and melt-in-your-mouth seared lobster meat.
If shells have not completely changed colour, simply use tongs to rotate the lobster in the hot pan juices until shells have turned to a beautiful orange hue.
Transfer lobster tails to a plate and tent VERY loosely with foil to keep them warm.

FRESH OR FROZEN

For the best seared lobster results, we buy fresh lobster the morning of cooking and store them in the refrigerator.

You can also buy frozen and thaw them in the refrigerator overnight. If you’re in a hurry and need to thaw them faster, place them in a pot filled with cold water for about half an hour, then thoroughly pat them dry with paper towel before cooking.

Please don’t be tempted to microwave them or put them in hot water to quicken the thawing process. Slow thawing is best when it comes to seafood.

HOW DO YOU OPEN A LOBSTER TAIL?

Hold a lobster tail in one hand, or place it on a bench top supporting it with your hand. With the shell facing up, cut down through the centre of the back to the end of the tail, leaving tail fan intact.

With your thumbs, open the shell to loosen it from the meat, opening the meat away from the shell side walls.

Carefully pull the meat up from the bottom of the shell to seperate the shell from the meat underneath it and place the meat on top.

HOW DO YOU MAKE SAUCE FOR LOBSTER?

Inspired by our Creamy Chicken Carbonara recipe, bacon pieces are fried first until crispy. Keep some bacon fat in the pan to fry your lobster tails (as mentioned above).

Shallots and garlic are then sautéed before adding in some heavy cream. Taste test the sauce and adjust salt and pepper, ONLY if needed. If your bacon is very salty, you will not need to add salt, just pepper.

Once the sauce has thickened, take your pan off the heat before adding your lobster back in to prevent them from over cooking. Top with parsley or any other herb you prefer, and you have the perfect dinner for any night of the week!

LOBSTER TAIL RECIPES

Butter Seared Lobster Tails

Lobster Tails with Garlic Butter White Wine Sauce

Easy Lobster Bisque

Lobster Tails with Bacon Cream Sauce PIN

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