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


For the pasta

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

    For the Steak

    1. Defrost steak and pat dry
    2. Season generously with salt and pepper on all sides
    3. Bring a cast iron skillet to medium high heat
    4. Drizzle hot pan with enough olive oil to lightly coat the bottom of the pan
    5. Sear one side of the filet for two minutes, lightly pressing down to get nice color**
    6. Flip steak and sear again for two minutes
    7. Add butter, whole garlic, rosemary and thyme to the pan and baste the steak
    8. 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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