Surf and Turf Paired with Lobster Sauce for a Luxurious Meal (Print version)

Juicy filet mignon and tender lobster tails served with a silky lobster cream sauce for a special steakhouse-style dinner at home.

# Ingredients:

For the steak

01 - 4 filet mignon steaks, about 6 oz (170 g) each and 1 1/2 inches thick
02 - 1 1/2 teaspoons kosher salt
03 - 1 teaspoon black pepper
04 - 1 tablespoon olive oil
05 - 3 tablespoons unsalted butter
06 - 3 garlic cloves, lightly smashed
07 - 4 fresh thyme sprigs

For the lobster tails

08 - 4 lobster tails, 5-6 oz (140-170 g) each, thawed if frozen
09 - 2 tablespoons unsalted butter, melted
10 - 1 tablespoon fresh lemon juice
11 - 1/4 teaspoon kosher salt

For the lobster sauce

12 - 1 tablespoon unsalted butter
13 - 1 small shallot, finely minced
14 - 2 garlic cloves, minced
15 - 1/3 cup (80 ml) dry white wine or extra lobster stock
16 - 1 cup (240 ml) lobster stock or seafood stock
17 - 3/4 cup (180 ml) heavy cream
18 - 1/4 teaspoon paprika
19 - 1/2 cup (75 g) chopped cooked lobster meat
20 - 1 tablespoon fresh lemon juice
21 - 1 tablespoon chopped fresh chives
22 - Salt and black pepper, to taste

# Instructions:

01 - Pat the filets very dry. Season all sides with salt and pepper, then let them stand at room temperature for 20 minutes while you start the sauce.
02 - Melt 1 tablespoon butter in a small saucepan over medium heat. Cook the shallot for 2 minutes, add the garlic for 30 seconds, then pour in the wine. Simmer until reduced by about half.
03 - Add the lobster stock and simmer for 5 minutes. Whisk in the cream and paprika, then cook over low heat for 4-6 minutes until lightly thickened. Keep warm over very low heat.
04 - Heat the broiler. Cut the top shell of each lobster tail lengthwise, lift the meat slightly, and set it over the shell. Brush with melted butter, lemon, and salt. Broil 6-8 minutes until opaque and firm, or until the thickest part reaches 145°F.
05 - Heat olive oil in a cast iron skillet over medium-high heat. Sear the filets for 3-4 minutes per side, then add butter, smashed garlic, and thyme. Baste for 1-2 minutes more, or until cooked to your preferred doneness. Rest for 5 minutes.
06 - Stir chopped lobster meat, lemon juice, and chives into the warm sauce. Taste and season with salt and pepper. Plate each filet with a lobster tail and spoon the lobster sauce over the steak and around the plate.

# Good to know:

01 - The lobster sauce can be made a day ahead without the chopped lobster meat.
02 - For best timing, finish the sauce first, then cook the lobster and steak.
03 - Use a thermometer for both steak and lobster to avoid overcooking.

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