Creamy Bacon Lobster Tails
Creamy Bacon Lobster Tails pack 27g protein and 609 calories per serving, combining high-calorie density with substantial protein for bulking phases. Quick-preps 4 servings on the stovetop, letting you batch a restaurant-quality dinner that justifies its calorie count through raw protein output.
Ingredients
- •Lobster(170g)
- •1 teaspoon salt (or to taste)
- •1 pinch cracked pepper (to taste)
- •Bacon(113g)
- •Unsalted Butter(30g)
- •Garlic(360g)
- •Cream, Heavy Whipping(240g)
- •Parmesan Cheese(120g)
Grated Parmesan — the shelf-stable canister is fine for cooking.
- •Shallot
- •Parsley, Fresh(15g)
- •Lemon
Instructions
- 1Thaw out lobster tails, if frozen, in a pot of cold water for 30 minutes or more, until fully thawed. Rinse and pat dry with paper towels.
- 2Using sharp kitchen shears, cut the top shell down the centre of the back to the end of the tail, leaving tail fan intact. Remove vein or shell shards, if any. Run your finger between the meat and the shell to loosen it. Spread the meat slightly open. Pull and lift the lobster meat off of the bottom of the shell, being careful not to pull the tail out completely.
- 3Season lobster tails generously with salt and pepper. Set aside.
- 4Heat 1 teaspoon oil in a large skillet or pan over medium-high heat. Fry bacon until crispy. Transfer bacon onto a paper towel lined plate to drain excess oil. Keep bacon grease in the pan.
- 5Sear lobster tails in the bacon grease, flesh side down in the pan, for 2 minutes until edges are crisp and golden.
- 6Flip all tails, cover pan and let cook for a further 1-2 minutes, or until shells are pink and meat has just cooked through (opaque) -- be careful not to overcook!(TIP: If shells have not completely changed colour, simply use tongs to rotate the lobster in the hot pan juices until shells have changed colour.)
- 7Transfer lobster tails to a plate and tent VERY loosely with foil to keep warm.
- 8Melt butter in the pan while scraping up any browned bits; sauté shallots and garlic until transparent and fragrant (about 1 minute).
- 9Reduce heat to low. Pour in cream; add parmesan cheese and bring the sauce to a gentle simmer for 1 minute. Season with a little salt and pepper to your taste and let cook until the parmesan cheese has melted and the sauce has thickened slightly.Taste test sauce and adjust salt and pepper, if needed.
- 10Take pan off the heat; add lobster tails back in the pan with cooked bacon and lemon slices and drizzle with sauce. Top with parsley and serve IMMEDIATELY.
- 11Serve over pasta, rice, steamed veg, mashed potatoes, mashed cauliflower, cauliflower rice or zucchini noodles.
Nutrition — Per Serving
609
calories
27g
protein
47g
fat
- Carbohydrates
- 36g
- Saturated fat
- 22.2g
- Sodium
- 967 mg
- Dietary fiber
- 2.0g
4 servings per batch · ~262g each
Macro data sourced from USDA FoodData Central
AI Swap Engine
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How much protein does Creamy Bacon Lobster Tails have per serving?
Each serving contains 27g of protein and 609 calories with 47g fat and 36g carbs. This is a calorie-dense option, so account for the high fat content when fitting it into your daily macros.
How long does Creamy Bacon Lobster Tails take to make?
This is a quick prep stovetop recipe that yields 4 servings per batch. Despite being a restaurant-style dish, it comes together fast enough for weeknight meal prep or special occasion dinners.
Is Creamy Bacon Lobster Tails good for muscle gain?
At 27g protein and 609 calories per serving, creamy bacon lobster tails work well during a muscle gain phase where higher calories and protein support training recovery. The carbohydrate content aids post-workout glycogen replenishment.
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