Ingredients

The following ingredients have 4 Servings
  • 4 lobster tails, sliced in half lengthwise
  • 4 slices thick cut bacon, chopped
  • 1 large tomato, chopped
  • 2 cups small cherry tomatoes
  • 2 cloves garlic, minced or grated
  • 2 teaspoons harissa spice
  • 1/2 teaspoon crushed red pepper flakes ((use to your taste))
  • 1 pinch (each) salt and pepper
  • 3/4 cup white wine
  • 2 tablespoons fresh thyme leaves
  • 1 1/4 cups pearl couscous
  • juice of 1 lemon
  • 1/4 cup fresh basil, roughly chopped

Instruction

  • 1. Using your fingers, remove the meat the lobster tails. If desired, leave the meat intact for 2 of the tails for "looks" as I did for the photos. 2. Heat a large skillet over medium high heat and cook the bacon until crisp. Remove the bacon from the pan and drain onto paper towels.2. Add the tomatoes, cherry tomatoes, garlic, harissa, red pepper flakes, and a pinch each of salt and pepper. Cook 5 minutes or until fragrant. Add the wine and 1/2 cup water and bring to a simmer over medium heat. 3. Stir in the thyme and couscous. Add the lobster and simmer for 8-10 minutes or until the lobster is cooked through and opaque. If the sauce gets too thick, add 1/4 cup water to thin. Remove from the heat and stir in the lemon juice and fresh basil. 4. Top with bacon and fresh herbs. If desired, brown 3 tablespoons of butter on the stove and drizzle over the dish to finish. Enjoy!