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View Full Version : Lobster Tails with Bacon Butter Sauce



sw2geeks
02-11-2013, 10:51 PM
Central Market had some lobster tails on sale so I grilled some tails up to give my blog a Valentine's Day dinner theme.

Here are some pics.

http://media.dfw.com/smedia/2013/02/11/14/36/3jgwi.St.117.jpg

http://media.dfw.com/smedia/2013/02/11/14/15/INlwg.St.117.jpg

http://media.dfw.com/smedia/2013/02/11/14/13/P7uYG.St.117.jpg
I like separating the meat from the shell, seasoning it and putting it back into the shell.

http://media.dfw.com/smedia/2013/02/11/14/11/SLBdc.St.117.jpg
Then skewering them to keep them from curling up like shrimp on the grill.

http://media.dfw.com/smedia/2013/02/11/14/04/aHMdN.St.117.jpg

More pics and recipe here. (http://www.dfw.com/2013/02/11/752945/weekend-chef-grilled-lobster-tails.html)

The tails were $5.99 each, cold water tails. Anybody prefer warm water tails over cold? I mentioned in my blog post (http://www.dfw.com/2013/02/11/752945/weekend-chef-grilled-lobster-tails.html) about the two types of tails.

Dream Burls
02-11-2013, 11:05 PM
Looks fantastic. How does one make bacon butter sauce?

sw2geeks
02-11-2013, 11:47 PM
The recipe is in the story link here. (http://www.dfw.com/2013/02/11/752945/weekend-chef-grilled-lobster-tails.html) But basically you Fry up some minced bacon.

http://media.dfw.com/smedia/2013/02/11/14/32/tXThS.St.117.jpg

http://media.dfw.com/smedia/2013/02/11/14/31/1awj4m.St.117.jpg
Remove the bacon bits.

http://media.dfw.com/smedia/2013/02/11/14/27/10B7QY.St.117.jpg
Add minced garlic and a stick of butter.

http://media.dfw.com/smedia/2013/02/11/14/25/kWmcV.St.117.jpg
Add chives.

http://media.dfw.com/smedia/2013/02/11/14/03/17VVJd.St.117.jpg
and heavy cream... yum!

apicius9
02-12-2013, 01:21 AM
You sure you want all those healthy green bits in the sauce? :D Looks great, as usual!

Stefan

sw2geeks
02-12-2013, 01:49 AM
You sure you want all those healthy green bits in the sauce? :D Looks great, as usual!

Stefan

What's more health than bacon?

sw2geeks
02-12-2013, 01:50 AM
Butter?

sw2geeks
02-12-2013, 01:50 AM
And cream? :D

ThEoRy
02-12-2013, 02:07 AM
I do something similar with the sauce but it's more like a soubise. I render Neuske's bacon then add a diced onion, then add butter, melt, then add cream, boil, remove the rendered bacon, blend, strain, season. Add stock and you can use it as a poaching liquid as well.

sw2geeks
02-12-2013, 02:11 AM
I do something similar with the sauce but it's more like a soubise. I render Neuske's bacon then add a diced onion, then add butter, melt, then add cream, boil, remove the rendered bacon, blend, strain, season. Add stock and you can use it as a poaching liquid as well.

That sounds delicious!

Dream Burls
02-12-2013, 08:01 AM
I'm going to need to up my Lipitor dosage just looking at those pictures. Thanks, can't wait to try it.

DeepCSweede
02-12-2013, 09:25 AM
That looks fantastic Steve. How did you prepare the rice - Dirty or fried rice?
Also, never thought to skewer the tails. I have a few in the freezer I picked up for new years that didn't get used, I think Friday may be a good time to use them up.

boomchakabowwow
02-12-2013, 11:47 AM
beautiful!! my cardiologist just called. he wants me to unsubscribe to this thread :D

TheNewMexican
02-12-2013, 12:36 PM
That looks really great!

Lobster is a favorite. Mmmmm hmmmmmm!

ptolemy
02-12-2013, 02:01 PM
Oh man, that looks amazing :D

sw2geeks
02-12-2013, 02:28 PM
That looks fantastic Steve. How did you prepare the rice - Dirty or fried rice?
Also, never thought to skewer the tails. I have a few in the freezer I picked up for new years that didn't get used, I think Friday may be a good time to use them up.

The rice is actually brown rice with a little butter and bacon bits.

SpikeC
02-12-2013, 08:53 PM
Mmmmmmm, Neuske's.

stphntrjllo
02-12-2013, 09:12 PM
My fav is to use the bodies in the sauce. Roast the heads with carrot tomato terragon and onion to make a stock. Add that to your sauce... oh man

sw2geeks
02-13-2013, 12:33 AM
My fav is to use the bodies in the sauce. Roast the heads with carrot tomato terragon and onion to make a stock. Add that to your sauce... oh man

That sounds good, could you elaborate a little? Thanks