Lobster Tenderloin Recipes

Steps:

• Prepare an ice-water bath. Fill a large stockpot 3/4 full with cold water. Bring to a boil. Add 1/4 cup salt. Plunge lobsters head first into water. Return to a boil, and cook 10 minutes. Using tongs, transfer lobsters to ice-water bath, and let cool 5 minutes. Place lobsters on a cutting board. Working with one lobster at a time, twist tail from joint where it meets body. Cut tail in half down center. Twist claws from body; discard body. Separate claws from knuckles. Crack knuckles, and remove meat. Grasp "thumb" of claw, and bend it back to snap it off. Crack claws, and remove meat.
• Whisk 1/4 cup soy sauce, the cornstarch, and water in a bowl. Add lobster pieces, and toss; set aside to marinate.
• Combine stock, remaining tablespoon soy sauce, the oyster sauce, mirin, lemon juice, chopped cilantro, and red-pepper flakes in a bowl.
• Season beef on all sides with salt and pepper. Heat oil in a large skillet over medium-high heat. Add beef, leaving about 1 inch between each steak. Brown on all sides, about 8 minutes total. Add scallions, ginger, and garlic scapes if using. Reduce heat to medium. Cook, stirring scallions, ginger, and garlic scapes occasionally, until an instant-read thermometer inserted into beef registers 125 degrees for medium-rare, 4 to 6 minutes. Transfer steaks to a platter. Remove strings. Cover with parchment paper and then foil to keep warm.
• Reduce heat to medium-low. Using a slotted spoon, add lobster pieces to sauce in skillet (reserve marinade). Cook, tossing gently, until warm, about 4 minutes. Transfer lobster to plate with beef.
• Add oyster-sauce mixture and reserved marinade to sauce in skillet, and raise heat to high. Simmer, stirring occasionally, until sauce has thickened slightly, 1 to 2 minutes. Arrange beef and lobster on 4 plates. Pour sauce over top. Garnish with cilantro sprigs. Serve with rice if desired.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place bacon in a skillet over medium-high heat. Cook for just a few minutes, until just partly cooked. Set aside.
• Meanwhile, bring a pot of lightly salted water to a rolling boil. Add lobster tails, and boil for 5 to 6 minutes, until colored. Drain, and cool slightly. Remove shells by snipping up the center with scissors, and peeling away to the side.
• Slice a large pocket into the side of the tenderloin. (A butcher can do this for you also) Stuff the lobster tails into the pocket. Combine 1 tablespoon of butter and lemon juice; pour over the lobster tails. Close the pocket, and tie the roast closed with cotton string at 1 inch intervals. Place the roast in a shallow roasting pan.
• Bake for about 35 minutes in the preheated oven for rare, or continue to roast to your desired degree of doneness. The internal temperature of the roast should be at least 145 degrees F (70 degrees C) for rare. Lay bacon over the top of the roast, and continue baking until crisp.
• Melt remaining 1 cup of butter in a saucepan over medium heat. Add green onion, wine and garlic salt. Cook until onion is tender. Slice the roast, and arrange on a platter. Spoon sauce over the meat.

Steps:

• Preheat the oven to 425 degrees.
• Make a lengthwise slit in the middle of the tenderloin, cutting down within 1/2 inch of the bottom.
• This should form a pocket big enough to accommodate the two lobster tails.
• Place the lobster in boiling salted water (enough water to completely cover tails).
• Return to a boil, reduce the heat and then simmer for 5-6 minutes .
• Carefully remove the lobster from shell.
• Cut in half, lengthwise.
• Place the lobster tails end to end inside the beef pocket.
• Combine 1 tbsp.
• butter and lemon juice.
• Pour over the lobster.
• Close the meat around the lobster and tie securely with string at 1 inch intervals.
• Place the meat on the oven rack in a shallow roasting pan.
• Bake for 45-50 minutes for rare meat.
• (Increase the time if you like your meat cooked more.) Lay the bacon slices on top of the roast.
• Bake for 5 minutes more.
• In a saucepan, cook green onion in 1/2 cup butter over very low heat until tender, stirring frequently.
• Add the wine and garlic salt and heat through.
• To serve: Slice the meat and then spoon the sauce over it.
• Garnish with fresh mushrooms, cherry tomatoes and parsley, if desired.

Steps:

• Cook the pasta until just al dente. Drain, reserving half a cup of pasta water. Set aside.
• Add the olive oil and 2 tablespoons of the butter to a large, heavy-bottomed skillet over medium heat. When the butter has melted and the oil is hot, add the lobster meat and sprinkle with a pinch of salt and pepper, tossing until heated through, 5 to 10 minutes. Remove to a plate.
• Sprinkle the steak with the lemon pepper seasoning and add to the skillet. Cook, turning occasionally, until medium-rare, 2 to 3 minutes. Remove to the plate. Without cleaning the skillet, melt the remaining 2 tablespoons butter, then add the shallots, garlic, oregano, thyme and red pepper flakes. Cook, stirring, until fragrant, about 30 seconds. Deglaze with the wine, scraping the skillet to release all the flavor. Add the cream, lemon zest and pasta water, then bring to a boil and let thicken, 1 to 2 minutes.
• Add the pasta and toss to coat.
• Transfer the pasta to a serving platter. Garnish with the parsley and drizzle over the lemon juice. Top with the lobster and steak bites.

Steps:

• For the lemon pepper seasoning: Mix the lemon zest, pepper, salt, garlic powder, mustard powder and onion powder in a bowl. Set aside.
• For the pasta: Bring a large pot of salted water to a boil. Add the bucatini and cook for 1 to 2 minutes under the recommended time. Reserve 2 cups of the pasta water. Drain the pasta and set aside.
• Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Season the tenderloin with 1 tablespoon of the lemon pepper seasoning. Add the steak to the skillet and cook, stirring as needed, until desired doneness, 4 to 5 minutes for medium rare. Remove to a plate and return the skillet to the heat.
• Add 1 1/2 cups of the reserved pasta water to the skillet. Add the remaining lemon pepper seasoning, the pasta and remaining 6 tablespoons butter to the skillet. Stir to combine and let the pasta start to simmer. Begin adding the Parmesan a handful at a time, tossing the pasta with each addition. Remove from the heat and continue to toss the pasta until well coated, thinning with the extra pasta water if needed. Divide the pasta into bowls. Top with the steak and garnish with the parsley. Serve with more Parmesan on the side.

Steps:

• Preheat oven to 400 degrees.
• In a small saucepan combine the buter and minced garlic-keep warm over low heat.
• Cook the lobster tails in boiling salted water until done-about 5 minutes.
• Drain and submerge in cold water to stop cooking process.
• Cut a lengthwise slit in the tenderloin within 1/2 inch from bottom.
• Open.
• Sprinkle with the lemon pepper.
• Remove lobster shells and discard.
• Place tails"tail to end" down the center of your tenderloin.
• Whisk butter-garlic mixture and drizzle 2 T.
• down lobster tails.
• Wrap beef around the tails and tie with cooking twine at 1 and 1/2 inch intervals.
• Place roast on a rack in roasting pan and sprinkle with lemon pepper.
• Roast uncovered for 45 minutes to 1 hour.
• Meat thermometer will read 140 degrees for rare or 150 degrees for medium rare.
• Saute the shallots and mushrooms in the butter garlic mixture until golden.
• Add the wine and heat throughly, reducing just a bit.
• Remove roast and loosely cover with foil.
• Let stand for 5 minutes before carving.
• Cut into thick slices and offer the wine-butter sauce at table.

Steps:

• Cut tenderloin lengthwise within 1/2 inch of bottom to butterfly. Boil lobster 5 minutes. Remove from shell. Cut in 1/2 lengthwise. Coat lobster with pesto sauce and lemon juice.
• Place lobster tails end to end down center of tenderloin. Drizzle with 1 tablespoon of butter. Close meat around lobster and tie together securely with string at one inch intervals. Place on rack in shallow roasting pan.
• Roast at 425 degrees for 45-50 minutes for rare.
• In small sauce pan cook green onion and garlic in remaining butter over very low heat. Add wine and heat through.
• To serve slice tenderloin and drizzle wine sauce over all.

Steps:

• Preheat the oven to 400°F.
• Set up a large steamer.
• Place the lobster tails in the steamer and steam until just cooked through, about 6 minutes.
• Remove the lobster tails from the steamer.
• Cut along the underside of the shell and remove the tail meat whole.
• Set aside.
• In a large skillet, heat 1 teaspoon of the oil over medium-high heat.
• Add the pancetta and cook, stirring, until crisp and the fat is rendered, about 5 minutes.
• Remove with a slotted spoon.
• Drain off all but 2 teaspoons of fat from the pan.
• Add the shallots and celery and cook, stirring, until soft, about 2 minutes.
• Add the garlic and cook, stirring, for 30 seconds.
• Add the mushrooms and a pinch each of salt and pepper, and cook until the mushrooms give off their liquid, 3 to 4 minutes.
• Add the green onions and stir.
• Add the wine, increase the heat, and cook until it has nearly all evaporated, 1 to 2 minutes.
• Add the parsley and stir.
• Remove from the heat, stir in the cooked pancetta, and let cool.
• Spread the butterflied beef, cut side up, flat on a surface.
• Spread the pancetta-vegetable mixture in a line across the meat, about 2 inches from the top, leaving a 1/2-inch border on the sides.
• Lay the lobster tails on top of the mixture, going across the beef.
• Pull the top flap over the lobster tails and roll the meat over the stuffing, jellyroll fashion, and tuck in the ends.
• Tie with kitchen twine every 2 inches.
• Place in a large heavy roasting pan, rub on all sides with the remaining 2 teaspoons olive oil, and season lightly with salt and pepper.
• Place over medium-high heat and sear the meat on all sides, about 6 minutes.
• Place in the oven and roast to desired temperature, 30 to 35 minutes for medium-rare.
• Transfer to a cutting board.
• Tent and let rest for 10 minutes before carving.
• while beef is resting make the Bearnaise sauce:.
• In a small saucepan, combine the shallots, tarragon, white wine, and vermouth.
• Bring to a boil and cook until reduced to 2 tablespoons.
• Remove from the heat, strain, and cool.
• In the top of a double boiler, or in a metal bowl fitted over a pot of barely simmering water, whisk the egg yolks and reduced wine until ribbons start to form.
• Whisking constantly, drizzle in the melted butter a bit at a time until all the butter is added and the mixture is thick.
• Remove from the heat.
• Whisk in the lemon juice, chopped tarragon, salt, and pepper.
• Adjust the seasoning, to taste.
• Cover to keep warm until ready to serve.
• To serve, place in a decorative bowl with a small sauce ladle.
• Remove the kitchen twine and slice thickly.
• Place on a platter, and drizzle with the Bearnaise Sauce.
• Serve immediately.

Steps:

• In a large skillet, saute onions in oil and 1 tablespoon butter until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until deep golden brown., Meanwhile, cut roast into 1-1/2-in. cubes; sprinkle with salt and pepper. In a large skillet over medium heat, brown beef in batches in remaining butter., Transfer beef to an ungreased 15x10x1-in. baking pan; top with onions and blue cheese. Bake at 350° for 8-10 minutes or until beef reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Insert skewers into appetizers.