Time: 1 hour.
Complexity: easily
Servings: 2

Lobster meat is served alongside a grilled filet mignon steak on a bed of warm mushroom salad, all drizzled with a delicious herb butter sauce. This luxurious dish looks restaurant-quality, but you can easily make it at home for a special occasion or a romantic dinner.

Ingredients:

Lobster

• 2 live lobsters, 700g each
• 2 tablespoons of sunflower oil
• Half a lemon

Steak and warm salad with mushrooms

• Sunflower oil to grease the pan
• Two fillet mignon steaks, 110 grams each.
• 1 tbsp. butter
• 4 sprigs of fresh thyme
• Half a zucchini, diced
• 3/4 cup small cauliflower florets
• 0.5 cups of mushrooms, thinly sliced
• 1 plum tomato, diced
• 0.5 cup spinach, stems removed

Lobster sauce

• 1 cup dry white wine
• 3 tablespoons of butter
• 2 tsp chopped fresh chives
• 2 tsp chopped flat-leaf parsley
• 2 tsp chopped thyme leaves

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

lobster, lobster, lemon, beef, thyme, tomatoes, mushrooms, butter, white wine

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Preparation:

Step 1
• Lobsters:
  
  Bring a medium saucepan of water to a boil. Preheat an outdoor grill to high heat.
Step 2
• Using a large chef's knife, cut the lobster's head in half. Then, cut the lobster in half down the middle. Repeat with the other lobster.
Step 3
• Remove the claws from both lobsters and boil for 5 minutes. Immediately plunge them into ice water to stop the cooking. Carefully, to keep the claw meat intact, crack the shell and remove it.
Step 4
• Brush each lobster tail half with half the sunflower oil, season with salt and pepper, and grill, meat side down, turning as needed, until firm and cooked through, about 4 minutes. Let rest for a minute, remove the meat from the shell for easy eating, squeeze in lemon juice, and keep warm. Meanwhile, brush the claws with the remaining oil, season with salt and pepper. Grill until tender and heated through, about 1 minute per side. Keep warm.
Step 5
• Steak and warm salad with mushrooms:
  
  Grease a medium cast-iron skillet with sunflower oil and heat over medium-high heat. Season the steaks with salt and pepper. Cook until browned, about 3 minutes. Turn the steaks over and add the butter and thyme to the skillet. Brush the steaks with butter (to infuse flavor) and cook until medium-rare, about 3 minutes more.
Step 6
• Remove the steak from the pan and let it cool. Reduce the heat to medium. Add the zucchini, cauliflower, and mushrooms to the pan and cook, stirring gently, until softened, about 3 minutes. Add the tomatoes and spinach and stir gently until the spinach wilts. Season with salt and pepper.
Step 7
• Lobster sauce:
  
  Pour the wine into a small skillet and bring to a simmer over medium-high heat. Cook until reduced by about half, remove from heat, and whisk in the butter, 1 tablespoon at a time, until the sauce is smooth. Add the chives, parsley, and thyme. Season with salt and pepper to taste.
Step 8
• Divide the steak and mushroom salad among 2 plates. Place 2 lobster tail halves and 2 lobster claws on each plate and pour the sauce over the lobster.

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