Skillet Roasted Lobster Tail on a bed of Sriracha Shrimp and Sweet Apple-wood Bacon

Have you ever had a taste for something but not quite know what to do with it. We had this leftover Pineapple rice from a dish earlier in the week and decided that Lobster would go well with it. Stew Leonard's had a sale on Lobster tail so the game was on.. Literally walking through Stew Leonards trying to figure out what should be on the bottom of the skillet. Christine said.. "How about thick cut apple wood bacon?" As if I needed another reason to love her. Then we decided a little Jumbo shrimp made sense as well.

So here is our dish .. we will step through to show you how.

We started out with Onions and Bacon.

This is how it all started. little bacon.. little bit of shrimp and 4 stews lobster tails.

Fry up the bacon. Add the Onions

What goes better with the sweetness of bacon than some Siracha Shrimp.

Pull it off and drain most of the grease.

Cut up to the fantail pop out the meat and test it on top of the shell. We googled the videos for the best technique.

Mmm Bacon

We used this video for the Sauce and to show us how to pop the lobster tail.. We did cook it differently.

We baked it at 350 for 12 minutes then broiled it for 2 minutes until the meat was all white and not rubbery.

Pulled it out and added butter and parsley.

The sweet bacon and spicy shrimp was absolutely incredible together.