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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Pan Seared Filet Mignon with Burst Grape Tomato and Basil Crostini

A simple, yet elegant meal consisting of a pan seared filet mignon with grape tomatoes bursting with flavor and spooned over charred bread.

I seasoned the filet with olive, oil sea salt and pepper and seared it in a hot skillet on all sides in order to develop a brown delicious crust.  After browning the filet, I roasted it in a 425 degree oven for about 10 minutes for medium rare.  After 10 minutes, remove the steak from the pan and allow to rest tented with foil for at least 15 minutes prior to serving. 

While the meat was resting, I gently warmed 1/4 cup of olive oil in a sauce pan with 2 minced cloves of garlic.  When the garlic reached a sizzle, but before it turned brown, I tumbled in a container of grape tomatoes  (you could also use cherry tomatoes).  Seasoned with flaked sea salt, placed a lid on the sauce pan and cooked just until the tomatoes begin to burst.  Immediately remove the tomatoes from the heat and drizzled with 1 tablespoon of balsamic vinegar and a small bunch of chopped fresh basil. Serve over charred bread. 

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