Classic Surf And Turf Filet Mignon And Lobster Tail Topped With Bacon Bits Recipes

SURF AND TURF STEAK AND LOBSTER TAIL FOR TWO

Steps:

• Preheat oven to 425°F. Rinse lobster tails, pat dry and place on a baking sheet. Pat steak dry and season with a teaspoon salt and pepper. Set aside.
• In a small bowl, combine butter, lemon juice, garlic powder and parsley. Set aside.
• Using shears, cut the lobster shells down the center to the base, stopping before cutting through the base. Using a spoon, separate the lobster from the shell.
• Open up the shell a little bit, grab the meat and pull it up and over the shell, squeezing the shell back together and letting the meat rest on top of the seam. Make a shallow cut along the center of the meat and layer it over the sides of the shell.
• Melt 2 tablespoons of the compound butter. Brush the lobster meat with the butter.
• Heat 1 tablespoon of olive oil in a medium, oven safe skillet over medium high heat. Add steaks to the skillet and sear for 2 minutes on each side. Place the steaks in the oven and cook for 4-5 minutes for rare to medium rare. Remove from heat and let rest for 5 minutes.
• As soon as you start searing the steaks, put the lobsters in the oven on a middle rack. Bake for 10-15 minutes, until lobster is firm and opaque but not rubbery.
• Top both the steak and lobster with slabs of the compound butter. Serve immediately.

SURF & TURF

Steps:

• In a small skillet, saute garlic in 2 teaspoons oil until tender; remove from the heat. In a small bowl, combine the parsley, green onions, thyme, lemon zest, salt, pepper, cayenne and reserved garlic. Set aside 1/2 cup for crumb topping. , Add softened butter to remaining herb mixture; mix well. Shape into a 1-in.-thick log; wrap and refrigerate for 30 minutes or until firm., For crumb topping, combine the bread crumbs, melted butter and reserved herb mixture; set aside., Preheat oven to 375°. Split lobster tails in half lengthwise. With cut side up and using scissors, cut along the edge of shell to loosen the cartilage covering the tail meat from the shell; remove and discard cartilage., Place lobster tails on a baking sheet; top with reserved crumb topping. Bake, uncovered, until meat is firm and opaque and crumbs are golden brown, 15-20 minutes., Meanwhile, sprinkle steaks with coarse pepper. In a large skillet over medium heat, cook steaks in remaining oil until meat reaches desired doneness, 4-5 minutes on each side (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Unwrap herb butter; cut four 1/4-in. slices from log. Place 1 slice on each steak. Serve with lobster. Rewrap remaining butter; refrigerate for 1 week or freeze for up to 3 months.