Valentines Surf and Turf

Name: Valentines Surf and Turf
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Cuisine: American
Ingredients: • 2 lobsters; • 3 lb chateaubriand; • 1 Bag. small mixed potatoes; • 1 bunch asparagus; • 1 pk prosciutto; • 1 shallot; • 2 cloves garlic; • Olive oil; • Blackening or creole seasoning; • Sherry or dry white wine; • 1 sprig rosemary; • 1 sprig thyme; • 1 tbs Coarse ground black pepper; • 1/2 qt heavy cream

14 steps

Prep:1hCook:1h

Don’t be caught serving some lame meal this Valentine's…. 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 elevated your dinner quest to a whole new level of bliss. Perfect for that backyard valentines dinner date by the fire!!! Add in some good bubbly and this will be a home run !!!

Updated at: Thu, 17 Aug 2023 06:02:49 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories2632.1 kcal (132%)

Total Fat170.3 g (243%)

Carbs72.9 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

2lobsters

3 lbchateaubriand

1 Bagmixed potatoes

1 pkprosciutto

1 sprigrosemary

1 sprigthyme

1 TbsCoarse ground black pepper

0.5 qtheavy cream

Instructions

Step 1

1. Poach lobster in boiling water for 3 min

Step 2

2. Pell and reserve meat. Make sure to get all claw and knuckle meat.

Step 3

3. Prepare steak by butterflying open. Try and at least get 3 cuts to flatten out as big as possible.

Step 4

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

5. Pre boil potatoes till barley starting to soften. Remove from water and let cool.

Step 6

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

7. Lay out steak and add lobster mixture to one side. Roll up and tie together with butchers twine. Season liberally with salt and pepper.

Step 8

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

9. Pre heat grill and sear all sides of steak and cook until internal reaches 125. Remove and let rest.

Step 10

10. Grill asparagus until prosciutto is crisp.

Step 11

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

12. Once meat has rested cut off twine and sliced to desired thickness.

Step 13

13. Layer 2 pieces of steak on a bed of potatoes and top with sauce. Stagger asparagus

Step 14

14. Enjoy!!!

View on Boudreaux’s Backyard

↑Support creators by visiting their site 😊