Lobster Filet Mignon Duo
Prep Time: 15 minutes
|
Cook Time: 34 minutes
340 Calories
|
2 Servings
Ingredients
2 Sizzlefish Lobster Tails, thawed
2 tbsp melted herb butter (below)
2 (6 oz.+) Sizzlefish Filet Mignon Steaks, thawed
1 tbsp avocado oil
1/2 tsp salt
1/2 tsp black pepper
1/2 cup melted unsalted butter
1 tbsp minced fresh chives
1 tsp minced fresh rosemary
1/2 tsp minced garlic
1/4 tsp salt
1/8 tsp black pepper
Directions
Step 1
Preheat oven to 425ºF. While oven is heating, heat oil in a cast iron skillet over medium-high heat for 3 minutes.
Step 2
Blot excess moisture from steaks with paper towel and season with salt and pepper on all sides.
Step 3
Add steaks to hot skillet and sear on all 4 sides for 2-3 minutes. Using an oven mitt, transfer steaks to oven and continue to cook for 5-7 minutes longer, depending on thickness and desired temperature.
Step 4
While steaks cook, rinse lobster tails under cool water and pat dry with paper towel. Place on a cutting board with shell side facing up and tail away from you. Use kitchen scissors to cut through the top of shell down the center stopping at the tail. Use hands to gently open shell to expose the meat. Repeat with the other lobster tail.
Step 5
Stir together melted butter, chives, rosemary, garlic, salt, and pepper. Transfer 2 tablespoons of the melted herb butter to a small bowl. Place lobster tails on a baking pan and brush 2 tablespoons of herb butter onto lobster meat. Bake for 10-12 minutes, until meat is fully cooked.
Step 6
Serve lobster tails and steak with hot herb butter for dipping and drizzling. Reheat butter in a pan or microwave if it starts to firm.
Nutrition Facts
Enjoy the flavors of a high-end restaurant in the comfort of your home with this surf and turf lobster and filet mignon duo. Complete with an herb butter for drizzling and dipping, it will rival any 5-star restaurant!