Author Topic: Fillet topped Lobster Tail and seared scallops w/ pics  (Read 785 times)

Offline TheKeeneroo

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Fillet topped Lobster Tail and seared scallops w/ pics
« on: November 08, 2018, 09:48:56 AM »
Sure has been fun learning how to catch and cook bugs. Last night we had 9 friends over to enjoy a lobster feed. Here are the pics and directions on how I cooked everything:

Starter Green Salad:

Mixed greens, cubed apples, red onions, candied pecans, craisins and crumbled goat cheese.

Garlic Mashed Potatoes:
Small red potatoes (skin on) cubed and boiled. Strain and let sit in strainer until water as evaporated. Meanwhile, sautee lots of garlic and yellow onion in butter with salt, pepper and red pepper flakes. Mash this with the potatoes and 1/2 stick butter and 1/2 cup whole milk or heavy cream. add in fresh chopped chives and thyme - mash more. Keep sautee pan with some of the sauteed left overs for searing scallops.

Add very small amount of water (1/4 cup to every 4lbs of butter) to a pot and bring to boil. Turn heat way down and start adding small cubes of butter while whisking. The idea is to not let the butter separate. Keep adding butter, whisking and adjusting heat so that butter melts but doesn't separate until all butter is used (we used 4 lbs last night). Add lobster tail meat (no shell) to cook in butter.

Fillet Mignon

Leave meat out for 30 min with salt and pepper on both sides. Bring pan to very high temperature. Sear the meat quickly on both sides and place in over at around 300 degrees for 15 minutes. Should be rare in middle when cut and added to top of lobster tail.

Add oil to pan you used to sautee the garlic and onion. Heat on high and hard sear one side of scallop, flip and only sear for 15 seconds on other side. Middle should still be raw, but warm. Place hard seared side up.

Plate,  and feast!
"The pessimist complains about the wind; the optimist expects it to change; the realist adjusts the sails." - William Arthur Ward

Eric, Pacific Grove
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