Lobster Pasta and Seared Filet Mignon

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For the pasta

  • One Lobster Tail
  • Two cups of halved cherry tomatoes
  • One cup dry white wine
  • Three whole garlic cloves
  • One Tablespoon unsalted butter
  • One Tablespoon chopped parsley with stems reserved
  • One teaspoon red chili flakes or two to three dried calabrian chili peppers
  • Salt and pepper

For the steak:

  • One Filet
  • One whole garlic clove
  • Three sprigs of rosemary
  • Three sprigs of thyme
  • Two Tablespoons of unsalted butter
  • One Tablespoon compound butter

Cooking Instructions:

For the pasta:

  • Bring a pot of generously salted water to a boil
  • Blanch lobster tail for about one to two minutes until the shell has turned bright red
  • Remove and reserve shell, chopping it into smaller pieces
  • Chop Lobster meat into half inch pieces and reserve
  • Heat a saute pan to medium
  • Add a Tablespoon of olive oil, garlic clove, chili flakes and parsley stems and saute
  • Add lobster shell and saute until fragrant
  • Add one cup of white wine and one cup of water and reduce
  • Season stock to taste
  • Strain stock and reserve
  • Bring a clean saute pan to medium heat
  • Add two tablespoons of olive and one tablespoon butter and melt
  • Saute tomatoes and grate one clove of garlic to the tomatoes
  • Pour in the reserved lobster stock and reduce tomatoes, crushing them with the back of a spoon
  • Season sauce and stir in lobster meat and parsley, cooking only for one to two minutes
  • *be careful to not overcook the lobster at this step
  • Strain pasta and add directly to the sauce, adding a ladle of pasta water to the pasta and sauce
  • Continue to mix the pasta and sauce on medium heat until creamy
  • Plate with a drizzle of olive oil and some flakey sea salt

For the Steak:

  • Defrost steak and pat dry
  • Season generously with salt and pepper on all sides
  • Bring a cast iron skillet to medium high heat
  • Drizzle hot pan with enough olive oil to lightly coat the bottom of the pan
  • Sear one side of the filet for two minutes, lightly pressing down to get nice color**
  • Flip steak and sear again for two minutes
  • Add butter, whole garlic, rosemary and thyme to the pan and baste the steak
  • Top with compound butter and let it rest for five minutes


**Sear the steak on each side from 2-3 minutes depending on the level of doneness that you prefer your steak

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