Lobsta Killer!

Again, found a great deal on lobster tails. So…I snatched those up as well. I think I find this deal once a year, which results in something spectacular for dinner. Last year we tried Lobster Rolls. Those were delicious. This year? Seared Lobster over a Vegetable Saute. Sounds rudimentary, but oh wow.

 

The buttery flavor on the lobster with the heat and savoriness on the vegetables was excellent. We had some crusty bread with it just to scoop up any excess on the plate.

 

Seared Lobster Tails with a Garden Vegetable Saute

*Serves two

 

* 3 slices bacon (I didn’t use this. Didn’t have any. Still delicious.)
* 2 Tbs. butter
* 1/2 medium onion, diced
* 1 New Mexico chile (or a jalapeno is fine), seeded and minced (leave seeds in for more heat!)
* 3 cloves garlic, minced
* 1 tsp fresh rosemary, minced
* 2 sprigs fresh thyme
* 1 Tbs. chopped scallions
* 2 (8 oz) lobster tails
* 2 tsp all-purpose flour (not needed)
* 2 ears corn, kernels removed
* 1 cup sliced zucchini
* 1 cup halved cherry tomatoes
* coarse salt and freshly ground pepper

Cook the bacon in a large skillet over medium heat until the fat has rendered and the bacon is crispy, about 7 minutes. Remove bacon from pan and set aside on paper towels to drain. Crumble once cooled. Drain all but 1 Tbs. bacon fat.

Add 1 Tbs. butter to the skillet and melt. Add the onions and sauté until they start to soften, 3 minutes. Add the garlic, minced pepper, herbs and scallions. Toss in a pinch of salt and pepper. Bloom another 30 seconds.

Add the corn and zucchini to the skillet and sauté until they start to brown, about 6 minutes. Season with a little salt as well. Remove relish from pan and set aside.

Take the lobster tails and slice right down the center, lengthwise. Sprinkle each tail piece with the flour.

Add the remaining butter to the skillet and get it melted. Place the lobster tails, meat side down into the pan. Go ahead and add the tomatoes at this point as well. Toss in a pinch of salt for the tomatoes. Sear the lobster tails until the shells turn bright red, about 5 minutes. Remove tails from pan.

Toss the wilted tomatoes with the rest of the vegetable sauté.

Pull the lobster meat right out of the tails.

Serve lobster tails over a bed of the sautéed garden vegetables. Sprinkle with bacon crumbles and fresh basil slivers if desired.