2 live lobsters
2 large filet mignon steaks, (or 4 smaller pieces) at room temperature*
Freshly ground black pepper
2 tablespoons butter
1 tablespoon extra-virgin olive oil
1 cup heavy cream
½ teaspoon additional freshly ground black pepper
For Serving (optional)
Rosemary Garlic Baby Potatoes, see recipe here
Green Beans with Tarragon, see recipe here
Drawn (or clarified) butter, see recipe here
In a large pot big enough to hold the lobster, bring water to a boil. Once boiling, add live lobsters head first and boil for 12 minutes. Remove lobsters to a platter using long tongs.
Pat steaks dry and season both sides with salt and pepper. Place a heavy-bottomed skillet or saute pan over medium high heat and once hot, melt the butter in the oil.
When the butter starts to froth and darken a bit, place the seasoned steaks in and sear on each side, then reduce heat to medium and cook to your preferred doneness. (*See Notes below.)
Remove steaks to a platter and pour in the heavy cream and additional black pepper and cook over medium heat for a few minutes until the cream thickens.
While the sauce is cooking, break off the tail and claws from the lobsters and remove the meat. Peel the back of the tail off and clean out the inner tract. Place the claws and tail of each lobster on each serving plate. Serve with the cooked steaks and the optional potatoes and green beans.
Spoon sauce over the steak. Serve with (optional) drawn butter for dipping the lobster.
We like the char on the outside of the filets so we cut each one in half to have two pieces per person. You can choose to leave the filets whole.
For the correct doneness, do the poke test. Make a fist and poke the pad just under your thumb. A loose fist will feel soft and bounce back, that would be about how a steak should feel for medium rare when poked. A medium fist will be medium, and a tight fist will be cooked well done.
Drawn butter is also called clarified butter. Click here for instructions on how to make it.
Keywords: Surf and Turf