Filet mignon and lobster tails are actually a simple way to enjoy an elegant dinner at home for two, Valentine’s Day or not!
Before you turn the page, hear me out on this recipe (if you can call it a recipe). This meal for two is practically a set of cooking instructions, not a list of ingredients with a full “recipe,” but I still want to share it with you.
People shy away from filet mignon and lobster tail because they don’t know how to cook them properly. I was in the same boat until I found a great deal on the surf and turf duo at Earth Fare ($9.00 for the two) and decided to try cooking them myself. Without taking in the cost of the risotto we served them on, this was an $18.00 date night meal that we could not possibly get in a restaurant for anywhere near the same price.
I kind of laugh at this photo because it doesn’t do the meal justice – it just shows meat and lobster. This dish is so much more than that.
New Year’s Eve 2013 was the last time I attempted to cook lobsters. LIVE WHOLE LOBSTERS. They were $50 from Goose the Market. While I was excited to cook something new, I was scared to death of how to do it. They turned out great, but it wasn’t something to blog about other than to show you the funny pictures we took with lobsters. I’ll show them to you someday
If given the choice, I’d rather cook lobster tails than whole lobsters. I’m not an educated lobster eater (hello landlocked Indiana), but I found that the most delicious meat was on the tail. It was also the easiest to get to with my fork and fingers. Lobster tails are also more readily available in grocery stores and are cheaper than whole lobsters.
All in all, this recipe is easier than you think and your willingness to try it will be rewarded with great taste.
Skewering the tails helps them from curling up in the oven. Just stick the skewer through both ends – it goes through pretty easily. I’ve seen recipes where people pull the meat through and then slather it in butter. If you do it, it does create a unique look, but it is not necessary.
Filet mignon is perfect with a simple dusting of salt and pepper, but if you wanted to do something more, you could…
Saute some onions and mushrooms, pour in some brandy and SET IT ON FIRE like I do in my Venison Steak Diane dish,
substitute brandy for a balsamic vinegar,
or, you know, sous vide it, to cook it to the perfect temperature.
Filet Mignon and Lobster Tails
- Two 6 ounce filet mignons
- Two lobster tails
- One stick of unsalted butter
- One lemon, quartered
- Kosher salt
- 2 tbsp chopped parsley
- Preheat the oven to broil and line a baking sheet with foil.
- Skewer both of the lobster tails with an oven-safe skewer (if using wood, soak them thoroughly first).
- Using kitchen shears or a knife, gently cut the underbelly shell of the lobster tails to open them up. You can do this before or after they are cooked.
- Melt 2 tablespoons of unsalted butter in the microwave or on the stove. Brush the butter over both sides of the lobster tails.
- Place the lobster tails in the oven and cook for 5-8 minutes or until the shell turns a pretty red color and the lobster is cooked through.
- While the lobster tails are in the oven, heat a large skillet or a grill plate over medium high heat. Add 2 tablespoons of butter to the pan to melt.
- Season the filet mignons with salt and pepper. Sear on each side for 4-5 minutes for medium rare or longer per your liking. We tend to cook our meat a little longer than others.
- Serve filet mignon and lobster tails over a bed of risotto (or creamy garlic mashed potatoes) and with melted butter and parsley on the side.