Creamy Bacon Lobster Tails

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  24 oz Lobster
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  1 tsp 1 teaspoon salt (or to taste)
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  1 1 pinch cracked pepper (to taste)
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  4 oz Bacon
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  2 tbsp Unsalted Butter
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  6 Garlic(18g)
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  1 cup Cream, Heavy Whipping
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  0.5 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  1 Shallot(30g)
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  1 tbsp Parsley, Fresh
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  3 Lemon(21g)

Instructions

1. 1Thaw the lobster tails in a pot of cold water for 30 minutes or until fully thawed, then rinse and pat dry with paper towels.
2. 2Using sharp kitchen shears, cut the top shell down the centre of each tail's back, leaving the tail fan intact; remove any vein or shell shards, then run your finger between the meat and shell to loosen it and pull the meat slightly open without detaching it completely.
3. 3Season the lobster meat generously with salt and pepper, then heat the bacon in a large skillet over medium-high heat, cooking 5–7 minutes until crispy; transfer the bacon to a paper towel-lined plate and reserve the bacon grease in the pan.
4. 4Sear the lobster tails flesh-side down in the bacon grease over medium-high heat for 2 minutes until the edges are crisp and golden brown.
5. 5Flip the tails, cover the pan, and cook for 1–2 minutes over medium heat until the shells turn pink and the meat is opaque and cooked through; use tongs to rotate if needed until shells have completely changed colour.
6. 6Transfer the lobster tails to a plate and tent loosely with foil; melt the butter in the same pan over medium heat while scraping up browned bits, then sauté the shallot and garlic until transparent and fragrant, about 1 minute.
7. 7Reduce heat to low, pour in the heavy cream and add the parmesan, simmering gently for 1 minute until the cheese melts and the sauce thickens slightly; taste and adjust salt and pepper as needed.
8. 8Remove the pan from heat, return the lobster tails and bacon to the pan with lemon slices, drizzle with sauce, top with fresh parsley, and divide evenly into 4 serving plates while hot.