By Justin Boudreaux
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!!!
Updated at: Thu, 17 Aug 2023 03:43:33 GMT
Nutrition balance score
Unbalanced
Glycemic Index
67
Moderate
Glycemic Load
49
High
Nutrition per serving
Calories2634.1 kcal (132%)
Total Fat170.3 g (243%)
Carbs73.2 g (28%)
Sugars15.8 g (18%)
Protein217.5 g (435%)
Sodium3666 mg (183%)
Fiber10.2 g (36%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Poach lobster in boiling water for 3 minutes.
Step 2
Pell and reserve meat. Make sure to get all claw and knuckle meat.
Step 3
Prepare steak by butterflying open. Try and at least get 3 cuts to flatten out as big as possible.
Step 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.
Step 5
Pre boil potatoes until they are barely starting to soften. Remove from water and let cool.
Step 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
Step 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.
Step 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.
Step 9
Pre heat grill and sear all sides of steak and cook until internal reaches 125. Remove and let rest.
Step 10
Grill asparagus until prosciutto is crisp.
Step 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.
Step 12
Once meat has rested cut off twine and sliced to desired thickness.
Step 13
Layer 2 pieces of steak on a bed of potatoes and top with sauce. Stagger asparagus.
Step 14
Enjoy!!!
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