Filet Mignon. Top 'N Tail... Surf 'N Turf. This is such a classic steakhouse menu item, usually at a hefty price. At home, it can be more affordable, and surprisingly easy to make. You can thaw them, overnight, in a refrigerator. In my case, I do a "quick thaw" in cool water-- about an hour.
Pry the shell open the meat, and season the lobster.
Drizzle a little melted butter on top.
Broil, with the rack at it's highest setting, for about 10-11 minutes. Watch closely, so it doesn't burn. You can set the rack a little lower, but it will take a bit longer to cook. You want the meat to be opaque, but don't overcook it-- or it'll be tough. The internal temperature should be 140F.
NOTE: Later, I saw a video that suggest lifting the meat up and on top of the shell-- sort of like a natural "rack". I'll try that, next time.
Serve with extra melted butter.
These are not my best photographs, I admit. Winter is such a challenge, because I can't shoot in natural light. I had to use artificial light, and I was also very hungry! That means, that food styling was not a priority. Eating was. I hope you, at least, get the general idea that this was the Valentine's Dinner that I prepared for my husband. He loved it. I loved it.
Served with a perfectly cooked medium-rare Filet Mignon, this meal cost far less than the $100.00 we would have spent at a restaurant.
That's not to say that I don't appreciate fine dining! In fact, this Saturday, my husband and I are headed to Maui. We plan to enjoy plenty of snorkeling, sight-seeing, exploring and enjoying fresh fish and plenty of Mai-Tai's and Chi-Chi's.
I'll be taking a blog vacation for a week. I'll be sharing photos on my Instagram and on my Facebook Fan Page.