LOBSTER STUFFED CHATEAUBRIAND!!! Beautiful center cut filet mignon stuffed with white wine poached lobster tail and a peppercorn sauce. Complimented with baby potatoes and prosciutto wrapped asparagus this will elevate your dinner quest to a whole new level of bliss. Perfect for that backyard dinner date by the fire!!! Add in some good bubbly and this will be a home run!!!
Ingredients
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2 lobsters
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3 lb. chateaubriand
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1 bag small mixed potatoes
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1 bunch asparagus
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1 pk prosciutto
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1 shallot
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2 cloves garlic
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Olive oil
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sherry or dry white wine
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1 sprig rosemary
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1 sprig thyme
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1 tbsp coarse ground black pepper
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1/2 qt heavy cream
Directions
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Poach lobster in boiling water for 3 minutes.
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Pell and reserve meat. Make sure to get all claw and knuckle meat.
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Prepare steak by butterflying open. Try and at least get 3 cuts to flatten out as big as possible.
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In a sauté pan add a little oil. Julienne shallots and mince garlic. Once soft add 1/2 a lemons juice and 3 oz of champagne or white wine. Reduce until little liquid remains. Toss in lobster tail and season with creole or blackening seasoning. Remove from heat shortly after coated.
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Pre boil potatoes until they are barely starting to soften. Remove from water and let cool.
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Prep asparagus by removing tough end and wrapping 2-3 at a time with one piece of prosciutto per bundle. Drizzle with olive oil and salt and pepper
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Lay out steak and add lobster mixture to one side. Roll up and tie together with butcher's twine. Season liberally with salt and pepper.
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With a flat spatula slightly smash each potato. Toss in bowl with olive oil salt pepper, chopped rosemary and thyme. Bake at 425 till potatoes are crispy.
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Preheat grill and sear all sides of steak and cook until internal reaches 125. Remove and let rest.
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Grill asparagus until prosciutto is crisp.
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Start on the peppercorn sauce by toasting pepper in a dry skillet over medium heat. Once toasted add in 1/2 cp sherry and reduce till evaporated. Add in 1/2 cp heavy cream and reduce again. Add salt to taste.
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Once meat has rested cut off twine and sliced to desired thickness.
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Layer 2 pieces of steak on a bed of potatoes and top with sauce. Stagger asparagus.
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Enjoy!!!
