Categories

Search Recipes


Roasted Filet Mignon & Maine Lobster with Celery Root Puree and two Truffle Sauces

Ingredients
Serves:
4
6-ounce filet mignons
kosher salt
Freshly ground black pepper
2
medium sized fresh lobsters – (1/2 lobster per person)
8 ounce s
unsalted butter, melted
Court Bouillon
1 us gallon
water
1/2 us gallon
white wine
1
lemon, quartered
1
medium onion, coarsely chopped
1
carrot, coarsely chopped
1
celery stalk, coarsely chopped
1
bay leaf
1 tablespoon
black peppercorns
1
sprig tarragon
1
sprig parsley
  1. Preheat oven to 400 degrees F. 
  2. Salt and pepper both sides of each filet. Over high heat, sear both sides in a frying pan. 
  3. Remove from heat and place in oven for 7 minutes. Reserve. 
  4. Bring mixture to a boil, then add live lobsters. Cover, and cook for 8 minutes. 
  5. Remove lobsters from the water and cut each in half. Remove claw and tail meat. Toss in warm butter. Reserve.
RATING:
fivestar: 
No votes yet

About this Recipe

N/A

Try Similar Recipes