Lobster Tail with Bacon-Wrapped Asparagus

Succulent colossal lobster tail served with bacon-wrapped asparagus and a garlicky butter sauce is fine dining at home. Make this gorgeous restaurant-quality lobster dinner at home for a lot less than eating out.

For the perfect appetizer, serve with Layered Seafood Dip!

I was gifted with lobster tails from LobsterAnywhere. All opinions expressed are my own.

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 credit for snagging the tickets when I gave 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. I love lobster! A big thank you to LobsterAnywhere for supplying the beautiful North Atlantic colossal lobster tails for this post. This beauty you see 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. I am so impressed with their seafood!

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 the shell and topped it 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 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!!

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

• Shrimp deveiner to help with cleaning out the shrimp if yours are not already deveined.
• 16 quart stock pot for boiling. This is stainless steel and comes with a lid.
• Old Bay Seasoning for flavoring the boil.
• Tongs are used to transfer the food in and out of the hot water.
• Spider strainer for lifting and draining food from boiling water.

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Lobster Tail with Bacon-Wrapped Asparagus

Author: In Good Flavor Cooking Method:Stovetop Cooked, Oven Baked/Roasted Cuisine:American Courses:Main Recipe Keys: High Protein

Difficulty:IntermediatePrep time: 15 minutesCook time: 30 minutesRest time: minutesTotal time: 45 minutesServings:2 servingsCalories: kcal Best Season:Summer

Description

Succulent colossal lobster tail served with bacon-wrapped asparagus and a garlicky butter sauce is fine dining at home. Make this gorgeous restaurant-quality lobster dinner at home for a lot less than eating out.

Ingredients

• 6 uncooked bacon slices
• 6 asparagus spears, bottom 2″- 2 1/2″ cut off
• 3 tablespoons butter, divided
• 2 teaspoons minced shallot
• 1/2 teaspoon minced garlic
• 2 teaspoons flour
• 1/8 scant teaspoon salt
• 1/3 cup chicken broth
• 1 tablespoon 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

1. 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.
2. Preheat oven to 375 degrees F.
3. Place bacon on a baking sheet and cook to par-cook for 7 to 8 minutes. Remove and discard fat and juices. Cool slightly. Wrap 1 bacon around each asparagus spearhead, starting at the bottom of the spearhead. Prep a baking sheet with cooking spray and bake for 18-20 minutes or until bacon is brown and cooked through.
4. In a large stock pot, bring about 2 inches of water to a boil. Add 2 tablespoons of salt for every 1 quart of water used. Place a metal steaming rack into the pot, making sure the top of the rack is above the water level.
5. Using a sharp knife or kitchen shears, cut the top of the shell, starting at the front and 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.
6. Make sure the water is fully boiling, and place tails on the 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.
7. Use the pocket of time while the bacon and lobster cook to 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 the heat and remove the 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 the heat off if the butter melts too slowly. Keep warm when done.
8. To serve, separate lobster meat from the shell by spreading the shell open with your 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. Rest the lobster meat on top of the shell. 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.
9. Makes 2 servings.

Note:

• Bacon cooking time may vary depending on its thickness. Thin bacon requires less baking time.

Keywords:Lobster Tail, Bacon, Asparagus, Restaurant Quality, Lobster Dinner, Lobster Anywhere

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