Surf and Turf: Filet Mignon and Lobster Tail
Ingredients:
For the Lobster Tail:
2 lobster tails, split shell-side up
2 tbsp melted butter
1/2 tsp paprika
Salt, to taste
Fresh parsley, chopped
Lemon wedges, for serving
For the Filet Mignon:
2 filet mignon steaks
Salt and freshly cracked black pepper
2 tbsp olive oil
2 tbsp butter
2 cloves garlic, crushed
2 sprigs fresh thyme
For Serving:
Small bowl of melted butter
Instructions:
Prepare Lobster Tails:
Preheat oven to 450°F (230°C). Gently lift lobster meat over shell and brush with melted butter. Sprinkle with paprika and salt. Place on a baking tray.
Cook Lobster Tails:
Bake for 10–12 minutes until meat is opaque and slightly golden. Garnish with chopped parsley and lemon wedges.
Cook Filet Mignon:
Season steaks generously with salt and pepper. Heat olive oil in a cast iron skillet over medium-high heat. Sear steaks for 2–3 minutes per side until a golden crust forms.
Baste Steaks:
Add butter, garlic, and thyme. Tilt pan and spoon butter over steaks for another 1–2 minutes or until desired doneness (130°F for medium-rare). Rest for 5 minutes.
Serve:
Plate filet mignon with lobster tail, add melted butter in a small bowl, and garnish with lemon wedge and parsley.