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Brown Butter Lobster, Bacon & Crispy Kale & Fontina Pasta

February 18, 2017

This was the main course I made for our Valentines Day Dinner:  Brown Butter Lobster, Bacon & Crispy Kale & Fontina Pasta.  And since I don’t like seafood, I substituted the lobster for chicken on my dinner and was delicious!  

lobster tails with bacon kale and fontina pasta

I was very nervous about making this dish for Ralph.  I have never made lobster before and he did tell me lobster was hard to make and that if you over cook it, it can be rubbery.  I wanted tonights dinner to be perfect for him.  

lobster tails with bacon kale and fontina pasta1

 




 

lobster tails with bacon kale and fontina pasta
Brown Butter Lobster, Bacon & Crispy Kale & Fontina Pasta
Print Recipe
Servings Prep Time
2 20 mins
Cook Time
25 mins
Servings Prep Time
2 20 mins
Cook Time
25 mins
lobster tails with bacon kale and fontina pasta
Brown Butter Lobster, Bacon & Crispy Kale & Fontina Pasta
Print Recipe
Servings Prep Time
2 20 mins
Cook Time
25 mins
Servings Prep Time
2 20 mins
Cook Time
25 mins
Ingredients
Crispy Kale
Servings:
Instructions
Prepare Crispy Kale
  1. Preheat oven to 350 degrees. Combine kale, olive oil, parmesan cheese, salt and pepper in a bowl and toss to coat. Massage kale with your hands for about 1 minute.
  2. Spread on a baking sheet and bake for 15-18 minutes until crispy. Remove and set aside.
  3. Prepare pasta - boil water in pot and cook pasta for about 10 mins. Drain and set aside.
Prepare Lobster
  1. Lay the lobster tails flat on a cutting board with the shell side facing upward. Using a large knife, cut the tail in half lengthwise and slice all the way through the shell. Season the lobster meat lightly with salt and pepper.
  2. Turn heat on medium-high and add 1 tbsp butter to coat. Place the lobster tails mead-side down in the pan and sear for 5 minutes. Remove the tails from the pan and set aside.
Prepare the pasta
  1. In the same pan add another tbsp of butter. Add the garlic and cook for about 1 minute. Combine the pasta, crushed red pepper, cayenne and salt and pepper to the pan. Toss well and cook for about 2 minutes to get the pasts hot.
  2. Add the tomatoes and the cubed fontina cheese. Remove the pasta from the heat and drizzle with lemon juice and toss together.
  3. Add in the crispy kale.
  4. In a separate small skillet melt 4 tablespoons of butter over medium heat until browned. Butter will foam and froth and start to turn brown. Whisk the browned bits off of the bottom of the pan.
  5. Pop the lobster meat out of the shells. Scoop pasta onto plates. Top each plate with lobster meat and sprinkle with chopped basil. Drizzle with browned butter and top with the crumbled bacon. Enjoy!
Recipe Notes

Ralph had the 2 lobster tails and I topped my pasta with cooked chicken breast!  chicken with bacon kale and fontina pasta

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