Surf and Turf Dinner for Two

Classic surf and turf (filet mignon and lobster tail) is a perfect special occasion dinner ~ elegant and surprisingly simple to make at home. This easy recipe ensures that both the steak and the lobster are cooked to perfection without a lot of fuss and includes a Chive-Shallot compound butter for added flavor. If you're feeling especially indulgent, you can whip up our Lobster Mashed Potatoes to serve on the side too (recipe follows).

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Ingredients:
2 lobster tails (4 to 5 ounces each)
2 filet mignons (1-1/4-inch thick)
Olive oil
Salt and freshly ground black pepper
1 tablespoon butter
2 lemon wedges (for serving)
For the Chive-Shallot Butter:
4 tablespoons unsalted butter, brought to room temperature
1/2 medium shallot, finely chopped
1/2 to 1 tablespoon fresh chives, finely chopped

Preparation:
Prepare the Chive-Shallot butter by combining the butter, shallot and chives in a small bowl. Mix well, then spoon the mixture onto a sheet of plastic wrap and form it into a small cylinder shape, about 1-1/2 inches in diameter. Refrigerate until firm, about 1 hour.

Remove the filets from the refrigerator and allow to come to room temperature, about 30 minutes.

To keep cooking time to a minimum and ensure the lobster tails are tender, you need to split them in half lengthwise.

Lay the tails, shell side down on a kitchen towel and insert the tip of a large knife into the fan end. Slice through the length of the tail, exerting enough downward pressure on the knife to get through the outer shell. Try to move the knife as little as possible to avoid shredding the meat. Cover and set aside until ready to cook.

Note: Occasionally you'll find a vein running the length of the tail between the shell and the meat that will need to be removed and discarded (similar to deveining shrimp).

Preheat the oven to 400°F. Place about 1-inch of water in a small pot, add a pinch of salt and fit with a vegetable steamer. Cover and bring the water to a simmer over medium-high heat.

Preheat a heavy, oven-proof skillet over high heat. Drizzle the steaks with olive oil and season with a little salt and pepper. Add the butter to the pan, swirl to melt, then sear the steaks for 1-1/2 minutes per side. Transfer the pan to to the oven and cook for an additional 4 to 6 minutes depending on desired doneness (4 minutes for rare). Remove the pan from the oven, transfer the steaks to a platter and cover loosely with foil to keep warm.

While the steaks rest, place your lobster tails, shell side down in the steamer basket. Cover, increase the heat to high and cook until the tail meat is opaque, 4 to 5 minutes.

To serve, plate a filet and top with a pat of the Chive-Shallot Butter. Place another pat of butter and a lemon wedge on the plate, then add a split lobster tail.

Makes 2 servings

Lobster Mashed Potatoes:
1 pound Yukon Gold potatoes, peeled and cut into 1-inch cubes
Meat from one 4 to 5 ounce lobster tail, chopped
3 tablespoons butter
1/4 cup heavy cream, plus more if needed
Salt and white pepper to taste

Preparation:
Place the potatoes in a pan and cover with cold water. Add a generous pinch of salt, and bring to a boil over high heat. Cook until the potatoes are tender when pierced with a fork, 10 to 12 minutes. Drain, return the potatoes to the pan and place it back on the heat just long enough to allow the water to evaporate. Transfer to a mixing bowl and mash until smooth.

In the same pan, melt the butter over medium heat. Add the lobster and cook about 30 seconds, stirring constantly. Add the cream, season with salt and pepper and continue cooking until the lobster is opaque and the cream is heated through, 2 minutes.

Add the mixture to the potatoes, and mix well. If needed, heat a little extra cream and add it until you get the consistency you like.

Makes 2 servings

This is an original recipe created & tested by the editors of MyGourmetConnection