Monday, August 16, 2010

Marinated Filet Tips and Poached Lobster Tail

Marinated Filet Tips
  • 6-8 oz. Filet (cut in half or thirds)
  • 1 Clove of Garlic
  • 2 Sprigs of Rosemary
  • 2 Bunches of Basil
  • 1/2 Cup Worcestershire Sauce
  • 2 Tblspn Coarse Steak Seasoning
  • 1/4 Cup Balsamic Vinegar
  • 1/4 Cup Extra Virgin Olive Oil
Chop the garlic, rosemary, and basil until it almost creates a paste (a mortar and pestle work great). Add to a mixing bowl and mix in the worcestershire, balsamic, and EVOO until well incorporated. Next add the filet tips and toss. Finally, add the coarse steak seasoning and grill to mid-rare. You can leave the filet in the marinade overnight for a boost of flavor.

Poached Lobster Tail
  • Lobster Tail (deshelled, and cut in half to make two loins)
  • Clarified Butter
  • 1 Clove of Garlic
  • 1 Sprig of Rosemary
  • 1 Bunch of Basil
  • 1 Bottle of Chardonnay (or any white wine you prefer)
  • 1 Huge Stock Pot (filled half way with water)
Slowly heat the water on the lowest setting possible (I had mine on an electric range on the #1 setting). Once the temperature reaches around 170 degrees F, add the white wine. Poach the lobster loin for 5-7 minutes until the flesh is white and firm. With a mortar and pestle, mash the garlic, rosemary, and basil until it reaches a smooth consistency. Toss the lobster tail in the clarified butter and garlic mixture.


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