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Instructions. Preheat oven to 350 degrees. In a large bowl, add kale, olive oil, parmesan cheese, 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat with your hands and massage kale for about 1 minute. Spread on a baking sheet and bake for 15-18 minutes, tossing 1-2 times while cooking, until crispy.

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In a medium mixing bowl whisk together the sour cream, mayonnaise, Old Bay, paprika and 2 tablespoons of water until combined. Cover and refrigerate until ready to use. Cook the bacon. Add the bacon to a large non-stick skillet. Heat over medium heat, cooking until the bacon fat is rendered and the bacon is crispy, about 5 minutes.

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1. Preheat oven to 350'F. 2. If using live lobsters, break off tail, claws and legs (while alive). Set aside claws and legs for other uses. 3. Carefully cut through the underside of the tail, all the way to the end. Carefully peel away the shell. 4.

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Preheat oven to 350 degrees F. In a cast iron skillet, sauté bacon until slightly brown on the edges. Add butter and garlic and stir till well combined. Add flour. Stir constantly for about a minute. Add heavy cream and milk. Give it a quick stir, then add the lobster meat, bay leaf and salt.

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Step 5: Spoon 2 ounces Maine lobster salad in each mini brioche roll. Top each with a piece of bacon, a piece of frisée and 2 thin slices of tomato and skewer with bamboo skewers. Plate 3 sliders per serving, and serve with additional Sriracha if desired.

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1. To make the kale pesto. 2. Heat a large skillet over medium-high heat. Rub each lobster tail with olive oil and then place cut side down in the skillet. Cook for 3-5 minutes or until lightly golden. Flip and continue cooking until the shells turn bright red, about 5 minutes. Remove the tails from the skillet.

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Continue skewering your bacon bites, leaving space between the bacon and lobster to allow the bacon to cook all around. Step 5: Broil for 6 minutes or until bacon begins to crisp, turning once. Step 6: Remove from oven and arrange on platter. Step 7: Drizzle with lemon and maple syrup. Serve.

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Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and dice. Preheat oven to 400 degrees F (200 degrees C). Stir Cheddar cheese soup, Cheddar cheese, and milk together in a bowl. Stir pasta, bacon, and lobster into soup mixture.

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Drain and place in a large serving bowl. Using kitchen scissors or a heavy knife, cut along the underside of the lobster tails and remove the meat. Chop the meat into 3/4-inch chunks. Set aside.

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Set the stuffing aside until ready to use. Preheat your pit/oven/smoker to an indirect cooking medium-high temperature of 400F. Feel free to add wood chips or chunks for additional smoke flavor. Once the fire is ready, add the lobster tails on and cook indirectly for 3-4 minutes.

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6. Wrap each tail in a strip of bacon. Fasten with a toothpick if needed. 7. Place lobster tails in the baking dish and sprinkle with remaining rub. 8. Bake lobster tails for 12-15 mins or until the internal temperature reaches 140 degrees. 9. Broil on low for 1-2 minutes to crisp up the bacon.

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Instructions. Cook the bacon in a medium skillet until crisp. Remove and drain on paper towels, reserving bacon drippings in the pan. Cook the lobster tail in the bacon drippings until cooked through, about 5 minutes, turning from time to time. (If you need more oil than the bacon provides, add a tablespoon or two of olive oil.)

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Preheat the oven to 400 degrees F. Place a baking rack on a sheet pan and lay the bacon on the rack in a single layer. Roast the bacon for 15 to 20 minutes, until browned.

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Add the salt, tomato puree and cream; stir to combine. Reduce the heat to low and simmer for 5 minutes. Bring a large pot of salted water to a boil. Cook the linguine for 1 minute less than the.

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Warm a medium skillet/frying pan over a medium heat and add the bacon. After a minute it will start to release some fat - at this point, add the onion. Cook for a few minutes, stirring now and then, so that the onion softens and the bacon crisps slightly. Meanwhile, break up the lobster, chop the parsley and grate the parmesan.

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Return back to the pan of mac and cheese, and toss in the lobster, and 2 tbsp of the bacon bread crumbs. Mix everything until it's combined. Preheat your oven to 350 F. Combine the monterey & cheddar cheeses. Butter a 9×13 bake dish, and pour half of your lobster mac and cheese into the bake dish.