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.
- 4 slices thick cut bacon
- 4 (4-8 ounce) lobster tails
- 6 tablespoon butter, divided
- 2 cloves garlic, minced or grated
- 1 bunch kale, leaves torn away from the stem
- 2 tablespoon olive oil
- 2 tablespoons parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon crushed red pepper
- 1 pound angel pasta
- 1/2 lemon, juiced
- 1 pint grape tomatoes, halved
- 6-7 ounces fontina cheese, cubed
- 1/4 cup fresh basil or parsley or both, chopped
Preheat oven to 350 degrees. In a large bowl, add kale, olive oil, parmesan cheese, 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat with your hands and massage kale for about 1 minute. Spread on a baking sheet and bake for 15-18 minutes, tossing 1-2 times while cooking, until crispy. Remove and set aside.
Bring pasta water to a boil and prepare pasta according to directions.
While the kale is cooking and the water comes to a boil start working on the bacon. 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. Once cooled, crumble. Drain all but 1 tablespoon of bacon fat.
To prepare the lobster, lay the lobster tails flat on a cutting board with the shell side facing upward. Using a very sharp, large knife, cut the tail in half lengthwise and slice all the way through the shell. Season the meat side lightly with salt and pepper.
Bring the skillet used for bacon back to medium-high heat. Once it’s hot, add 1 tablespoon butter and swirl to coat. Place the lobster tails meat-side down in the pan and sear for 5 minutes or until the shells turn bright red. Remove tails from the pan and set aside.
To the same skillet add another tablespoon of butter. Add the garlic and cook for 30 seconds, add the pasta, crushed red pepper, cayenne and a pinch of salt and pepper. Toss well and cook for 2 minutes, just until the pasta is hot. Once the pasta is hot add the tomatoes and cubed fontina cheese. Then remove the pasta from the heat, drizzle with lemon juice and toss well. Add in the crispy kale.
In a separate small skillet melt 4 tablespoons butter over medium heat until just browned. Butter will melt, foam and froth, then begin to brown along the bottom. Whisk browned bits off of the bottom of the pan.
Pop the lobster meat out of the shells and divide the pasta among plates or bowls. Top each plate with lobster meat and a sprinkle of chopped basil. Drizzle with browned butter and top with the crumbled bacon.
Oh and the crispy kale? Yeah, expect a lot more of that too. It too is awesome.
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