6 Rounds Thinly Sliced Pancetta Bacon
6 Lobster Tails (cooked meat)
3 Tbsp Shallots
1 Tbsp Butter
3 Tbsp White Wine
3 Tbsp Chicken Stock
3/4 c. Heavy Cream (35%)
Crushed Black Pepper
20 Spears Steamed Asparagus
Wrap lobster tails in pancetta bacon.
In a medium non-stick sauté pan over medium-high heat add butter, pancetta wrapped lobster tails and shallots. Sauté for 2-3 minutes until pancetta in cooked and shallots are slightly browned.
Remove wrapped lobster tail. Set aside.
Add white wine and chicken stock to shallots. Reduce for about one minute and then add cream. Season with salt and cracked pepper.
Bring to a boil and simmer for one minute. Add wrapped lobster tails and asparagus. Simmer for another minute until everything is heated through and sauce is slightly thickened.