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Surf and Turf

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!!!
  • 2 lobsters
  • 3 lb. chateaubriand
  • 1 bag small mixed potatoes
  • 1 bunch asparagus
  • 1 pk prosciutto
  • 1 shallot
  • 2 cloves garlic
  • Olive oil
  • sherry or dry white wine
  • 1 sprig rosemary
  • 1 sprig thyme
  • 1 tbsp coarse ground black pepper
  • 1/2 qt heavy cream
  1. Poach lobster in boiling water for 3 minutes.
  2. Pell and reserve meat. Make sure to get all claw and knuckle meat.
  3. Prepare steak by butterflying open. Try and at least get 3 cuts to flatten out as big as possible.
  4. 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.
  5. Pre boil potatoes until they are barely starting to soften. Remove from water and let cool.
  6. 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
  7. 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.
  8. 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.
  9. Preheat grill and sear all sides of steak and cook until internal reaches 125. Remove and let rest.
  10. Grill asparagus until prosciutto is crisp.
  11. 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.
  12. Once meat has rested cut off twine and sliced to desired thickness.
  13. Layer 2 pieces of steak on a bed of potatoes and top with sauce. Stagger asparagus.
  14. Enjoy!!!
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