Bacon wrapped Lobster tails

Cut the lobster in 36 equal pieces. Divide each slice of bacon in two. Wrap the lobster chunks with a bacon piece. Skewer with a toothpick. Bake in a preheated 500°F (250°C) oven for 8-10 minutes. Serve very hot.
Caramelized shallot butter
3-1/2 Tbs. unsalted butter, softened
1 large shallot, finely diced (1/3 cup)
1/2 tsp. chopped fresh thyme
1/2 tsp. finely grated lemon zest
Kosher salt and freshly ground black pepper

Heat 1 Tbs. of the butter in a small saucepan or skillet over medium-low heat until melted. Add the shallot and cook, stirring frequently, until deeply browned, 8 to 10 minutes. Remove from the heat and stir in the thyme. Cool completely.

In a small bowl, combine the shallot mixture with the remaining 2-1/2 Tbs. butter and the lemon zest. Stir to blend well. Lightly season to taste with salt and pepper.

Scrape the butter onto a small piece of plastic wrap, mold into a log shape, and wrap in the plastic. Refrigerate until ready to use. Toss about one-third of the butter (a generous tablespoon) with a batch of vegetables after roasting.


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