Steamed Lobster Tails & Rosemary Crusted Filet Mignon
Lobster was always something I thought was "out of my league" as far as cooking it myself. Mostly because I feel bad that I'm killing it, right there in my own kitchen. Yes I know all food starts that way, but I don't like thinking of that part of it! So when the butcher started putting out lobster tails, I thought that's perfect, the bad part is already done! So now, we get them often and cook them on the grill with juicy steaks and they are dee-licious! Steamed in butter and white wine and a little sprinkle of SplenDishes House Blend and that's it!
We love to have a nice steak dinner once a week, its kind of our date night. Our 2 year old baby girl eats everything we do, so she loves steak and lobster! In fact, she ate 1/2 of this lobster herself! In the future, we will be getting 3 lobster tails :)
With sharp kitchen shears, make a cut through the center of the shell from head to the tail. Carefully pry it apart just enough to stuff some butter in there. Sprinkle with House Blend and keep refrigerated until ready to cook.
The steaks get slathered in a mixture of fresh rosemary, garlic and House Blend (I use that stuff basically on everything). You can do this a couple of hours before and keep them covered in the fridge. Pull the steaks out about 30 minutes before ready to grill, so they're room temperature at grill time.
This is SplenDishes House Blend. A blend of kosher salt, rainbow peppercorns, garlic and red pepper flakes. Its pretty much perfect for everything you make. It sits in its own special red spice jar by the stove. Its something you need! You can find it on my website under Gourmet Spice Blends, along with a bunch of other awesome blends for your everyday cooking.
Next, you need parchment paper and foil. I double them up because the 1st time I did this, I only used foil and the wine spilled out and went everywhere. It was quite the tragedy....we don't spill wine in this house! Lay a large piece of foil down, then an equal in size piece of parchment paper down. BTW, isn't parchment paper awesome? Set your lobster tails in the center.
Now fold up the parchment paper from side to side, then end to end, folding it to keep the creases in tact.
Make a peep hole and pour about 1/8-1/4 cup of dry wine in the packet. I like to use chardonnay, because that's what I drink, but you can use any dry white wine you have or stock if you don't want the wine.
Fold up the foil, just like you folded the parchment paper.
It's like Christmas, you have a beautiful little package ready to go on the grill. You can also do these in the oven. "En papillote" is what this is called, it's French for "parchment". Aside the fanciness, you can use this cooking method for cooking meats, veggies, fish and seafood. Its simple and the best part is its mess free!
These will take about 10-12 minutes on the grill. So we put them on before the steaks.
Once they are done, you'll be salivating once you get a whiff of the steam coming out of this little package!
Melt some butter and get to serving!
To get the shell off, you can bare hand it, like I do, or you can take the shears and cut the bottom shell and then peel it off. Its not a ton of meat, but just enough to enjoy the buttery goodness of this delicacy.
Remember when you pull your steaks off the grill, to let them rest for about 5 minutes before slicing into them. This allows for all the juices to settle and will make the meat juicy and tender.
STEAMED LOBSTER & ROSEMARY CRUSTED FILET MIGNON
| Prep Time: 20 Minutes | Cook Time: 15 Minutes | Difficulty: Medium | Servings: 2 |
Ingredients For the Lobster:
2 lobster tails
2 tablespoons butter
SplenDishes House Blend
Aluminum Foil and Parchment Paper
Butter for dipping
Directions:
Using kitchen shears, make a cut up the center of the top part of the lobster tail. Pry it apart slightly to stuff 1 tablespoon of butter into each one. Sprinkle each tail with House Blend.
Lay down a large piece of foil, then an equal in size piece of parchment paper on top of that. Lay the lobster tails down in the center.
Fold up parchment paper side to side and then end to end, like you would a package.
Make a peep hole in the center and pour wine in. Fold up the foil the same way until its completely sealed.
Place on grill for 10-12 minutes, with the lid closed.
When ready to serve, remove from package and remove lobster meat from shell.
Serve with melted butter.
Ingredients for Filets:
2 - 1/2 pound filet mignons
2 tablespoons fresh rosemary, finely chopped
2 garlic cloves, chopped
SplenDishes House Blend
1 tablespoon olive oil
Directions:
In a small bowl, combine rosemary, garlic, House Blend and olive oil.
Place steaks on plate and rub mixture on both sides of meat. Cover with plastic wrap and keep in fridge until 30 minutes prior to grilling.
When ready to grill, sear steaks on high heat for approximately 3-4 minutes on each side (medium rare).
Let steaks rest for about 5 minutes prior to serving.
See Recipe for Red Wine Mushroom Sauce
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