Crispy seared Lobster Tails with a bacon cream sauce is restaurant-level incredible! A meal with a gourmet feel perfect for any special occasion.
Creamy Bacon Lobster Tails… It doesn’t get any easier than this! Serve over pasta or rice…or keep it LOW CARB AND KETO APPROVED with mashed cauliflower or zucchini noodles!
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.
There’s something about searing lobster that provides a depth flavour no other cooking method can beat.
How do I know you’ll love this Lobster recipe?
- Easy to make
- Tastes absolutely amazing
- It all gets cooked in the one pan!
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 TO COOK LOBSTER TAIL
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.
HOW DO YOU MAKE BACON CREAM SAUCE FOR LOBSTER?
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!
Looking for more seafood recipes? Try these:
Lobster Tails With A Bacon Cream Sauce
- 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
- 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 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.