Brown Butter Lobster with Kale Pesto Polenta and Cherry Tomato Bacon Pan Sauce.
Ingredients
- 4 lobster tails sliced in half lengthwise
- extra virgin olive oil, for the pan
- 4 strips bacon, chopped
- 2 cups cherry tomatoes
- 4 tablespoons butter
- 2 cloves garlic, minced or grated
- 1 pinch crushed red pepper flakes
- 1 large handful fresh basil
- 1 cup kale pesto
- 2 cups whole milk
- 1 cup instant polenta
- 2 tablespoons butter
- 1/2 cup shredded truffle gouda or gouda
- kosher salt and pepper
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Instructions
- 1. To make the kale pesto.
- 2. Heat a large skillet over medium-high heat. Rub each lobster tail with olive oil and then place cut side down in the skillet. Cook for 3-5 minutes or until lightly golden. Flip and continue cooking until the shells turn bright red, about 5 minutes. Remove the tails from the skillet.
- Rub each lobster tail with olive oil and then place cut side down in the skillet. Cook for 3-5 minutes or until lightly golden. Flip and continue cooking until the shells turn bright red, about 5 minutes. Remove the tails from the skillet.
- 3. To the skillet, add the bacon and cook until crisp. Remove the bacon from the skillet and drain onto paper towels. Strain off all but 1 tablespoon of bacon grease from the skillet and return the skillet to medium-high heat. Add the tomatoes, cook until they begin to pop, about 4-5 minutes. Add the butter and allow it to brown, about 3-5 minutes more. Once the butter foams and then turns light golden, remove it from the heat and stir in the garlic, crushed red pepper flakes, and a pinch each of salt and pepper. Add the basil.
- 4. Meanwhile, make the polenta. In a medium saucepan bring 2 cups of water and the milk to a boil over medium heat. Slowly whisk in the polenta, stirring, until the polenta is soft and thick, about 5 minutes. Stir in the butter and cheese until melted. Season with salt and pepper. Keep warm.
- 5. Divide the polenta among bowls and drizzle with kale pesto. Add the lobster tails and then spoon the tomatoes and butter in the pan over the lobster. Sprinkle the bacon over top and garnish with fresh basil. Enjoy!
Source
Original recipe: View Original