The Most Simple Surf & Turf
by Chef Harold Laman
PREP TIME 10 MIN
TOTAL TIME 25 MIN
Our spiny lobster tails are sourced especially for their delicious tail meat. Lobster tail is lower in fat and calories than pork, beef, and chicken, as well as, rich in Omega-3 fatty acids. Packing a healthy, 19 grams of protein, lobster tail also contains high levels of Vitamins A, an important antioxidant, and B vitamins, which are necessary for metabolism.
4 (8oz) Grand Western Lobster Tails https://grandwesternsteaks.com/lobster-tails.html
4 (6oz) Sterling Silver Filet Mignons https://grandwesternsteaks.com/sterling-silver-premium-filet-mignon.html
5 Tbsp Melted Butter
1/4 tsp kosher salt, plus more for seasoning
Extra-virgin olive oil, for brushing
Freshly ground black pepper
Lemon wedges, for serving
COOKING THE LOBSTER
Preheat your oven to 375 Degrees
Defrost lobster tail and split down the middle with heavy duty kitchen shears, sheering only the upper shell.
Pull the intact meat out of the shell, leaving the very end of the tail section attached
Make a shallow incision / cut the length of the tail, to be able to fan out and re-lay the meat to cover the tail/shell
Brush the exposed meat with melted butter or put dollops of cubed butter onto the tail and season with fresh ground sea salt
Arrange in a baking dish, fanning out the tail section
Cook for 15 minutes, basting with the melted butter
To serve, squeeze some lemon into the baking dish and re-baste the Lobster Tail with the pan drippings
Place the cooked tail onto the serving platter next to the Filet Mignon, save the melted butter drippings into a small ramekin, for dipping.
COOKING THE FILET MIGNON
Pre heat your oven to 375 degrees
Pre-heat a heavy cast iron skillet over high heat.
For a traditional flavor, season your room temperature Filet Mignon with fresh ground sea salt and black pepper. If you prefer a more modern twist, you can apply a dry rub at this time, using a store bought or homemade version.
Lightly oil the steak with olive oil for the seasoning to adhere better.
Place a dollop of butter into the skillet, and gently add the Filet to the melted butter.
Allow the meat to cook enough to caramelize and form a crust, with a deep brown color, about 5-10 minutes. Repeat this method on all sides.
Remove the pan from the burner and transfer it into the oven.
Since the steak has already been seared on all sides, the oven will slowly roast the meat to your desired serving temperature.
Occasionally baste the steak with the pan juices.
Using a steak thermometer, when the internal temperature reaches 135`, remove it from the oven. Let the steak rest for 2-3 minutes on a cutting board and have the “carry-over” cooking bring the temp. up to 140 degrees. Serve with Lobster Tail.