lobster in a blistered-tomato lemon caper sauce

This is another one of those unplanned recipes that ended up being so good, I had to share with y’all, asap.

Braised in a butter, broth combo, and accented by capers, caper juice and some lemon, everything works together to highlight the lobster.

This is also an extremely versatile recipe. I tossed some with pasta for the kiddos, the sauce adding flavor and depth to the rotini. For the hubs and I? I added the lobster meat and tomatoes to my roasted butternut squash soup. Both preparations were equally delicious. I also think this would be excellent served over creamy polenta or mashed potatoes. It is also equally fantastic simply by itself.

Ingredients:

1 10oz package sugar free bacon (omit if pescatarian and add 2 additional Tbsp of evoo)

1 Tbsp evoo

1 clamshell cherry tomatoes, rinsed

1 shallot, minced

4 cloves garlic, minced

2 cups bone broth (chicken or veggie depending on preference)

1 Tbsp ghee

1 Tbsp capers

1 Tbsp caper liquid

1 1/2 lbs of lobster tail and claw meat

juice of 1/2 lemon

Directions:

Dice bacon into 1/2 inch pieces. Add to a large sauce pan on high heat. Stir until sizzling, and then turn down to medium-low, in order to render bacon fat. Once bacon is browned remove it from the pan using a slotted spoon, and place on paper towels to dry. At this point, you can save bacon for a later use, or choose to add it to whatever preparation of lobster you choose— it would be excellent added to pasta, butternut squash soup, or mashed potatoes.

To the bacon fat, add evoo, and turn heat up to medium-high heat. Once oil is shimmering, add whole cherry tomatoes. Shake pan to disperse tomatoes. Let tomatoes cook until bursting and slightly blistered, shaking occasionally to move them around the pan.

Once tomatoes have burst, add shallots, and sauté until slightly translucent, stirring to pick up all the bacon brown bits from the pan. Turn heat down to low, and add garlic, stirring constantly so that garlic doesn’t burn. After 1-2 minutes, add in bone broth. Bring to boil.

Add in capers, and caper juice. Turn heat down to low. Once simmering add lobster to the pan. Stirring to coat lobster with sauce. Lobster should only take about 5 minutes to cook, after about 2 minutes add ghee and lemon juice, remove pan from heat when lobster has turned opaque.

Serve however you would like.