Seared Lobster Tails with a Garden Vegetable Sauté

Lobster, butter, and bacon...doesn’t that sound like a trifecta of indulgence? When you throw them all together with fresh, sautéed garden vegetables...well it’s a sweet, zesty, savory, crunchy, colorful party for your palate, and delightfully healthy too!  

This scrumptious recipe is brought to you by Bev Cooks. 

Seared Lobster Tails with Garden Vegetables plate fork Seared Lobster Tails with Garden Vegetables from Bev Cooks

Serving Size: 2

Cooking Time: 30 minutes

Ingredients:

  • 3 slices bacon
  • 2 Tbs. butter
  • ½ 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 ears corn, kernels removed
  • 1 cup sliced zucchini
  • Coarse salt and freshly ground pepper

Directions:

  1. Cook the bacon in a large skillet over medium heat until 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.
  2. 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.
  3. 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.
  4. Take the lobster tails and slice right down the center, lengthwise. Sprinkle each tail piece with flour.
  5. 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.
  6. Toss the wilted tomatoes with the rest of the vegetable sauté.
  7. Pull the lobster meat right out of the tails.
  8. Serve lobster tails over a bed of the sautéed garden vegetables. Sprinkle with bacon crumbles and fresh basil slivers if desired.

This dish can be enjoyed alone, or with anything grilled. And it’s not limited by season—you can indulge in its fresh, savory taste all year long. Give it a try and see for yourself!