4 Serves
45 Mins
Cook the bacon in a frying pan over medium heat until crispy. Remove the bacon, set aside, and drain the fat, reserving one tablespoon in the pan.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
ItalianVitamin E
4 mg / 15 mgVitamin K
64 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
13 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
320 µg / 400 µgCalcium
386 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
145 mg / 420 mgPhosphorus
591 mg / 1,250 mgPotassium
898 mg / 4,700 mgSodium
1247 mg / 2,300 mgZinc
7 mg / 11 mgCopper
2 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
156 µg / 55 µgFiber
7 g / 28 gSugar
5 g / 50 gSaturated Fat
10 g / 20 gCholesterol
182 mg / 300 mgCaffeine
0 mgNet Carbs
97 gAlcohol
0 g
Add the minced garlic and black pepper to the reserved bacon fat in the frying pan. Sauté over medium heat for two to three minutes.
Stir in the chopped green onions and cook for an additional minute.
Chop the cooked bacon and return it to the pan along with the stock.
Incorporate the Cajun seasoning, Old Bay seasoning, onion powder, garlic powder, lemon pepper, oregano, and additional black pepper. Allow the mixture to simmer.
Reduce heat to medium-low, add the lobster meat, and cook for three to five minutes until heated through.
Stir in the heavy cream and heat gently. Serve the lobster sauce over freshly cooked pasta, garnished with parmesan cheese and extra green onions.
15
g21
g11
g
Japanese
Burmese