Surf and Turf - Starting off the New Year Right!

Screw the Shrimp and NY Strip! My ultimate, favorite surf and turf combo is lobster tail and filet mignon. This has been a tradition on New Years Eve for me and my special boy for a few years..  The connection to all three components is GARLIC! Also, suggest a nice zinfandel to pair.

also served with the broccoli gratin previously posted

LOBSTER TAILS:

Ingredients:

2 8oz. Lobster Tails

1 Garlic Clove, diced

1.5 tbs Butter/Margarine

Paprika

Sea Salt

Cracked Pepper

Cut the lobster tails - there are two ways to cut the tail - straight down the top or the underneath. If you cut from the top it will be easier to eat/season but if you cut from the bottom it will capture more flavor. We've done both, but this New Years we cut it from the bottom... Try to separate the meat from the shell prior to seasoning so it is easier to pull apart when eating.

In a small frying pan, melt a tablespoon of butter and toss in 1 diced garlic clove on low heat. You want to slightly cook the garlic, but not burn it, that's why the low heat is key. Once it starts sizzling, turn off the flame. Double this if you are making the garlic mash below, because we will be using garlic butter again

You may need a second hand, that's why it is fun to do this as a couple. Spread apart the opening and sprinkle on Paprika, Cracked Pepper, and garlic/butter on each tail. Add salt if you are using unsalted butter.
Broil for 12-17 min, depending on lobster size/oven, until lobster turns white and fluffy. Keep an eye on it as to not over cook it, or else it will be tough and rubbery.



Prior to Broil

FILET MIGNON:

Ingredients:

• 1-2 Filets, cut 1.5" thick
• Sea Salt
• Fresh Cracked Pepper
• Olive Oil

let sit - get to room temp.

Out of refrigerator, coat each side with cracked pepper and sea salt. Leave aside for about 15-20 minutes, until meat is room temperature. This will allow steaks have a warm center for a medium-rare cook.

On the same skillet you used to heat up the garlic/butter for the lobster and garlic mash (this gives a subtle garlic/butter taste to the steaks), add in olive oil and heat until VERY HOT!!! The heat on the oil is key... Place steaks on skillet, cook for 4 minutes on each side.  This will serve you the perfect medium rare, if you need a well-done steak finish cooking in oven (using an iron skillet of course) . Take off heat and let sit for 1-2 minutes before serving.

GARLIC MASH:

Ingredients:

• 2 Russet Potatoes
• 1 Garlic Clove, diced
• 2 tbs Butter
• 1 tbs Cream Cheese
• Salt
• Cracked Pepper

Skin on, cut each potato into equal 8ths. Boil in salted water until potatoes are tender, about 15-20 minutes - the smaller the pieces, the quicker the boil.

WHIP!

Strain and add back in pot. Add the same garlic/butter combo (1 diced clove, 1 tbs butter heated) you used for the lobster, with 1 additional tbs of butter, cream cheese, cracked pepper.

Whip with an electric mixer (or mash manually), leaving some chunks of potatoes.

a dollop of butter gives a great touch