Lobster Tail with Bacon-Wrapped Asparagus

You will also need 2 long wooden skewers per lobster tail, to use during cooking.

Preheat oven to 375 F.

Place bacon in a single layer on a rimmed baking sheet and cook for 7 to 8 minutes to par-cook. Remove from oven and discard fat and juices. Cool slightly. Wrap 1 slice of bacon around each asparagus spear starting at the bottom of the spear head. Prep a rimmed baking sheet with cooking spray and place asparagus on pan. Bake for 18-20 minutes or until bacon is brown and cooked through.

While asparagus spears bake, make the butter sauce. Preheat a small saucepan on medium to medium low. Add 1 tablespoon butter and melt. Add shallot and garlic and cook for about 1 1/2 to 2 minutes. Stir in flour and whisk for 1 minute. Increase heat to medium to medium high and add chicken broth, lemon juice, and salt. Bring to a boil and reduce heat to medium, stirring constantly until thickened slightly. Turn off heat and remove pan from the burner.

Cut the remaining butter into 4 chunks. Add one at a time into the saucepan, stirring to melt butter before adding the next chunk. The pan may be placed back on the stove-top with heat off if the butter melts too slowly. Keep warm when done.

Bring about 2 inches of water to a boil in a large stock pot. Add about 2 tablespoons of salt for every 1 quart of water used. Place a metal steaming rack into pot, making sure the top of the rack is above water level. Using a sharp knife or kitchen shears, cut the top of the lobster shell, starting at the front of the shell and cutting towards the back, stopping before the tail. Evenly space two 2 long wooden skewers through the lobster meat, from the front towards the back to prevent lobster tails from curling as they cook. Make sure water is fully boiling, and place tails on rack. Cover and steam for 10-12 minutes. For smaller tails reduce cooking time and cook roughly 1 minute per ounce of lobster. Lobster is done when white and not translucent throughout. Remove from pan.

To serve, separate lobster meat from the shell by spreading shell open with your hands without completely splitting it in half. Run your fingers or a dull butter knife between the meat and shell to separate it. Lift lobster out of shell. Make a slice down the back to butterfly the tail meat and remove the dark vein. Top with 3 asparagus spears (two for smaller tails) and drizzle with lemon butter sauce. Serve with potatoes—baked or mashed, and/or a salad.

Note: If you are using smaller (around 8 ounce size) tails, use four and increase bacon and asparagus to 8 each. Each tail will be served with two bacon-wrapped asparagus spears.