Guest Recipe: The Primal Food Dude’s Creamy Bacon Lobster Tails

Hey readers! Anthony here, or as I’m better known: The Primal Food Dude (Follow my cooking and Dad adventures on IG @theprimalfooddude).

I’m a chef, health coach and I happen to be married to the owner of this blog, The Northeast Ginger.

I’m taking over her blog today to share an awesome, and easy recipe for lobster tails. I promise you, you can do this!

We New Englander’s love a good lobster and being able to cook it perfectly at home is a skill you definitely want to have.



-2 to 4 lobster tails (for this recipe, I used frozen tails purchased at Whole Foods. Simply thaw in the fridge for 24 hours prior to cooking. If using fresh tails, you’ll want to pick them up the day of, if possible.)

-4 oz. uncured bacon, chopped

-1 tbsp. butter

-6 cloves of garlic, crushed

-1 shallot, diced

-1 cup heavy cream

-1/2 cup grated Parmesan cheese

-1 tbsp. Parsley, finely chopped (for garnish)

-2-3 lemon wedges (for garnish)


Step 1: prep your lobster tails. Using sharp kitchen scissors (don’t have any? Here’s a great pair that I recommend.), cut the lobster shell down the center all the way to the tail fan, but leaving tail fan intact. Turn the tail over, so the legs face upwards, and using both thumbs, press down and break each rib. Turn lobster back over to the shell side. Run your finger between the meat and the shell to loosen it. Carefully separate the lobster meat from the bottom of the shell, pulling the meat out of the cut area of the shell (without fully detaching it), and resting it on top of the open shell. Season tails generously with salt and pepper.

Step 2: heat a cast iron skillet over a medium flame. Don’t have a cast iron skillet? We have this one and love it.

Step 3: add bacon to skillet and cook until crispy. Do not drain the grease. Set bacon aside.

Step 4: sear lobster tails in the bacon grease, flesh side down in the skillet. Cook for 2 minutes (set a timer! You do not want to overcook your lobster or it will become rubbery).

Step 5: flip the tails and cover the skillet. Cook for an additional 1-2 minutes, or until shells are pink and lobster meat is opaque.

Step 6: keep your tails warm while you work on the next steps. Transfer tails to a stock pot and cover (or put on a plate and cover with tin foil). Set aside.

Step 7: using the same cast iron skillet, continue to heat on medium. Add butter to skillet. Once melted, add garlic and shallots. Stir continuously, scraping up any leftover brown bits from the bacon and/or lobster. Cook until fragrant (about one minute).

Step 8: reduce skillet heat to low and add your cream and parmesan cheese. Bring the sauce to a gentle simmer. Season sauce with salt and pepper.

Step 9: remove skillet from heat. Stir bacon into sauce and place lobster tails on top. Garnish with parsley and lemon wedges.

Hey kids! Just a heads up that this post may contain affiliate links to products I love and use. If you take action after clicking one of these links (i.e. subscribe, make a purchase, etc.) I’ll earn a bit of a commission, which helps me keep this blog up and running – so you can keep finding dope recipes and helpful information! Thanks in advance for supporting The Northeast Ginger – xoxo Gossip Girl

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