SANDRAS GRILLED LOBSTER TAILS with CITRUS BUTTER FILLET MIGNON and ASPARAGUS

Our tradition is to serve this decadent 
meal on Valentines Day ~
(It would also be most suitable 
for any other special occasion)...

Servings (2)
Grill: Lobster tails-15 Mins. |
Steaks-8 Mins.

Posted: by Sandra

--Prep: Begin aerating a quality Pinot Noir, and set out steaks and lobster tails for 30 minutes prior to grilling to reach room temp.

INGREDIENTS:

· 2 lobster tails, butterflied (6 to 8 ounces each)—thaw, if frozen

***Sauce:
· 2 tablespoons butter , melted
· 1 teaspoons lemon juice
· 1/4 teaspoon lemon zest
· pinch of kosher salt
· dash ground ginger
· dash paprika
· dash of hot sauce
· lemon wedges

· 2 fillet mignon steaks, (pat dry with paper towel before grilling)

***Seasonings:
· grilling seasoning (your favorite brand)
· worcestershire sauce
· olive oil

---Prepared steamed asparagus

METHOD

Preheat grill to medium-high heat, or preheat oven to broil, but cook 8 to 10 inches from heat.

Combine melted butter, lemon juice, lemon zest, salt, ginger, paprika, and hot sauce.

Brush the both sides of steaks with olive oil, liberally rub with grill seasoning, and sprinkle with worcestershire sauce.

Place a metal skewer through the length of each lobster (keeps them from curling while grilling), and brush with butter sauce; place on grill shell side up, and close lid.  After 7 minutes brush with butter sauce again. At this time, add the steaks to the grill and, cover, and cook on the first side for 4 minutes. Turn over with tongs, and continue cooking, covered, for 4 more minutes, or until done to your desired tenderness.

Remove both steaks and lobster tails, and cover loosely with foil and let stand for 5 minutes for juices to redistribute. Serve your grilled steak and lobster with lemon wedges, steamed asparagus, and glasses filled with Pinot Noir.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

TIP: Watch to make sure the lobster does not burn. Meat should be opaque and flake easily.

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ASPARAGUS AND BOILED PEANUTS STIR FRY

Asparagus has become a new favorite vegetable in house these days. I usually make it like a poriyal or add it in any mixed vegetable curry. The only thing to note is that care should be taken not to over cook the asparagus. This makes it taste very different.  Coming on to this recipe, I came up with this one while trying to use some leftover peanut sundals, I had made the previous day. This combination was pretty good though. This dish goes well as a side dish with rice and any spicy gravies like vatha kozumbu etc.

Ingredients:
1. Asparagus, 1 bunch, chopped into small pieces.
2. Boiled peanuts, 1 cup. You can use roasted peanuts too. I soaked raw peanuts for a couple of hours and pressure cooked them for up to 2 whistles for 10 minutes.
3. Onion, medium size, 1, diced finely.
4. Tomato, 1, small, diced finely.
5. Green chilies, 2, slit into two.
6.  Ginger-garlic paste, 1 teaspoon.
7.  Curry leaves, a few.
8.  Mustard seeds, 1/4 teaspoon.
9.  Fennel seeds, 1/4 teaspoon.
10. Turmeric powder, 1/4 teaspoon.
11. Sambar powder or chili powder, 1/4 teaspoon.
12. Salt as per taste.

Procedure:
Heat a pan with a tablespoon of oil. Add the mustard seeds and let it splutter once the oil is hot. Add the fennel seeds and fry them for a few seconds. Then add the diced onions and curry leaves and sauté for a few minutes until the onions are tender. Add the diced tomatoes, green chilies, and ginger-garlic paste for keep sautéing until everything is well blended. Now reduce the flame to low and add turmeric powder, sambar powder, and salt and keep frying for a minute until the powders lose their raw smell. Add the chopped asparagus and boiled peanuts, mix everything well and cook closed under low flame for 10 minutes until the asparagus are cooked. If needed, water can be sprinkled in between to prevent burning of the stir fry. Serve as a side dish with rice or chapathis.

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