Brown butter two days in a row? Oops.
I was not planning on posting this today, but then I thought “why the heck not?”.
Two days of brown butter can never be a bad thing, especially when one is sweet and the other is savory. It is kind of perfect actually.
That and like I said yesterday, I have brown butter on the brain. Expect more because I promise it is coming.
I read somewhere in one of my millions of magazines I subscribe to that I let sit in a drawer for weeks upon weeks and then finally quickly flip through when I realize I am a month behind, that lobster is in season in September. To be honest, I really had no idea seafood had seasons. I mean, don’t fish live all year round?
I mean, I know they do, but maybe it is easier to catch them in the warmer months? Yeah, I am sure that has to be it. Right?
Ugh. Who knows, I think I need to do some reading. I feel like I should know this stuff.
Anyway, my point is lobster is in season all September long and that means it is probably going to be on sale (it already is here) and that means it’s time to eat some lobster!
I can always be down with that.
Especially, when the lobster involves butter. Lobster and butter just go hand in hand. They work together to make each other better.
It’s a beautiful thing.
I used lobster tails for this because one, they are on sale, and two?
Well, I am way too scared to actually go and buy a live lobster, kill it, de-shell it and eat it. Sure, I think I could do it, but I really do not want to. I like lobster tails and they are easy and quick and well – already dead. Plus, I live in Colorado, in a small mountain town and I am pretty sure I would have to go to Denver to find a live one and even then I still think it might be hard.
So yeah, I am sticking with the tails. They never fail me.
The best part is that this dish is really simple.
It’s not like these Brown Butter Lobster Ravioli I made back in February that require a little more time. Although, that time is worth it. Those ravioli are still my all time favorite lobster dish, better than any restaurant. They are amazing and if you have the time and want to make some of the best homemade ravioli than you need to go and make those. Really you do.
But if you are looking for a quicker fix then this is your dish, it’s still totally amazing.
The crispy kale, the bacon, the fontina! It’s all so good and then topping if off with some fresh basil and a generous drizzle of brown butter?
Yeah, it’s pure awesomeness.
Oh and the crispy kale? Yeah, expect a lot more of that too. It too is awesome.