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