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.

Enjoy!