As I was scrolling through Pinterest Sunday morning to find some inspiration for a Sunday night dinner, I kept coming across the same old chicken/meat/fish recipes. Breaded chicken, grilled meat, or steamed/seared fish accompanied by a series of similar side dishes.
I was in the mood for something different, easy, and utterly fantastic. I can always rely on Ree Dummond from the Food Network to help a sister out. Not only do I laugh out loud at her hysterical blogging, but her recipes are out. of. this world. I recently saw Ree pin this recipe from the blog Half Baked Harvest and I knew I came across a winning Sunday night dish.
Next to the General Tso’s recipe, this amazingness takes the cake. It hits every single craving you could possibly have on a Sunday night – homemade pasta from the farmers market, crispy kale with Parmesan cheese, ripe cherry tomatoes, and sweet lobster drizzled with brown butter, cheese, and bacon. Like, WHAT?! Awesome.
Oh, also – it only takes about 30-35 minutes total to make! The prep takes the longest (grating cheese, halving tomatoes, washing/chopping/cooking kale) which you could all do ahead of time.
(I tweaked a couple ingredients from the original recipe)
- 4-6 slices of maple bacon, cooked & chopped
- 2-4 uncooked lobster tails (find these at your fish market)
- 6 table spoons of butter, divided
- 2 large garlic cloves, minced
- 1/2 – 1 bunch of kale (I used dinosaur kale, you can also use Curly Kale)
- 2 tbsp olive oil
- 4 tbsp parm cheese
- 1/4 tsp salt
- 1/4 tsp
- 1/4 tsp crushed red pepper
- 1/4 tsp cayenne
- 1lb of a tagliarini pasta
- 1 pint of cherry tomatoes, halved
- 6-7 ounces of fontina cheese, cubed
- few cubes/1 tbsp of asiago or parm cheese
- 1/4 cup of fresh basil
- 1 lemon – (1/2 lemon use on kale and other half lemon juice used on pasta)
Utensils: 1 large deep dish skillet, 1 pot for pasta, 1 small pan for melted butter, 1 large mixing bowl
- KALE PREP. Preheat oven to 350 degrees. In a large bowl, add kale, olive oil, 2 tbsp parm cheese, salt, pepper, and juice from half of a lemon. Toss to coat with your hands and the massage the kale. Spread kale out on a non stick baking sheet and bake for 16 minutes, tossing 1-2 times while cooking, until crispy (you will know when they are crispy but be careful not to burn them! They are fragile little buggers) Remove and set aside.
- PASTA PREP. Bring water to a boil and cook pasta according to box directions
- BACON. While kale and pasta are cooking, cook the bacon in a large, deep dish skillet over medium heat until bacon has cooked through and crispy – about 7-10 minutes. I flip bacon ever 5 minutes. Once cooled, crumble the bacon and drain off everything but 1 tbsp of bacon fat.(don’t forget to remove the Kale from the oven!)
- LOBSTER. To prepare lobster tails, place the tail side up on a cutting board. Use a large chopping knife to cut and crack through the curve of the tail so you can see the lobster meat peaking through. Season with salt & pepper.
- LOBSTER cont. Bring the skillet that was used to cook bacon, back to a medium high heat. Once hot, add 1 Tbsp butter and swirl around to coat the bottom of the pan. Place lobster tails, curved side up/meat side down, onto the skilled and cover. Cook for about 5-7 minutes or until shells are bright ride. Remove lobster tails and set aside.
- PASTA. Bring the same skilled again back to medium high heat, and add garlic. Cook for about 30 seconds. Add pasta, crushed red pepper, cayenne, and salt/pepper to taste. Toss the pasta to coat it. Once the pasta is hot, add halved tomatoes, cubed fontina cheese, cubed parm cheese or asiago cheese. Juuust when the cheese starts to get a little melty, remove the pasta from heat. Add in krispy kale.
- BUTTER IT UP. In the small pan, add remaining butter (4 tbsp) over medium heat until it starts to brown. Scrape the brown bits off the bottom of the pan.
- SERVE. Divide pasta goodness on 2-4 plates. Add lobster meat on top. Drizzle each pasta dish with brown butter. Crumble bacon on each dish and top it off with some fresh basil.
If you know what’s good for you, immediately indulge in this epicness.