February 20, 2017
Dinner, Main Dish, Sauce,
Beef, Steak, Filet Mignon Steak, Shellfish, Lobster, Vegetables, Mushrooms, North American, Quick Meals, Small Batch Cooking, Birthday, Entertaining, Father's Day, Mother's Day, Romantic Dinner, Sunday Dinner, Grill (Electric), Grilling (Outdoor), Stove Top, Gluten-Free, No Eggs, Alcohol more
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"This is a very rich and decadent sauce; definitely not meant for a weeknight meal - however, great to entertain with, or for 'that special' dinner. Now, it is actually pretty quick cooking. By the time your steaks are done and rested - your sauce is done. And, to make this affordable and easy ... keep an eye out for frozen lobster tails on sale; they are a good bargain. Also, I like to get the pint of pre-sliced mushrooms; they work great for this dish. You can always buy organic ones; or, a specialty mix - but, honestly, the classic white button pre-sliced ones work just fine. This sauce is to be served over 4 individual plated steaks. However, you could plate this family style, using skirt steak or a large rib eye - sliced; and serve up to 6 people. Again, decadent, rich, and delicious."
Lobster ... First - I look for lobster tails on sale - fresh or frozen. Frozen lobster tails work great for this - and, they can be a good bargain. Make sure if they are frozen; to thaw in a colander, out of the package, over a bowl and covered with plastic wrap. You don't want them sitting in water as they thaw.
Once the lobster is thawed, split the shell in half lengthwise; and, remove the meat. Then, dice the lobster into 1/2-3/4" pieces. Remember, the lobster is part of the sauce; so, you don't want 'too big of pieces;' however, you don't want it to fall apart in the sauce. The lobster will be mixed with the mushrooms and cream.
Steak ... Season your steaks with plenty of salt and pepper on both sides; and, let them rest on the counter before cooking. I prefer an outdoor grill - but, you can use a grill pan, cast iron skillet; or, whatever type of pan you have. Note: You never want to cook with a cold protein; you want the steak basically room temperature.
This recipe is more about the sauce; so, cook your steaks using whatever method you like. An outdoor or indoor grill, cast iron skillet, etc.; and, cook it to whatever doneness you prefer. Personally, I like my steak medium rare for me. Once the steak is done; make sure to let it rest a good 5 minutes before serving.
*See Note: Obviously, I use olive oil just to grease or season my outdoor grill or grill pan; but, if using a cast iron, I may use only butter. And, if using a stainless type of pan, I may use a mix of olive oil and butter. Again, use whatever method you like to cook your steaks.
Sauce ... As the steak are cooking; prepare your sauce. Add the butter to a saute pan (I prefer non-stick); and, bring to medium high heat. Add the mushrooms; and, saute 3 minutes, just until they begin to brown. Then, add the shallots and season with salt and pepper; cook another minute, stirring often. Deglaze the pan with the cognac, and cook just a minute - remember, always add the alcohol off the burner (heat) - then, return to the heat. Once the alcohol has cooked off for a minute, add the cream; and, bring to just under a boil - reduce to medium low heat, and simmer for 4-5 minutes. The cream will naturally thicken.
Finish ... As the steak rests, finish the sauce. Bring the sauce up to medium-medium high heat (not boiling); and, add the lobster. Stir, and return to a simmer for 2-3 minutes, the lobster will cook very quickly. Basically, you are just poaching the lobster. Season again with salt and pepper; and, add the tarragon and parsley.
Serve and ENJOY! ... Plate the steaks; and, top with the lobster mushroom sauce. I like to finish with chopped chives. As mentioned; I have served this over a sliced skirt steak too; which is more family style - equally as good. Orzo - my favorite; or, even a bed of baby spinach is perfect to serve the steak on. I love a side of roasted cherry tomatoes with balsamic dressing. It's elegant enough for a dinner party or special dinner; but, not difficult.
Obviously ... this could also be served over chicken or seafood as well.
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