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Charred Filet with Lobster Papadelli

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CHARRED FILET with LOBSTER PAPADELLI

Pasta, Smoked Chili Tabasco, Bacon Marmalade

9oz Filet Mignon, Salt & Pepper Cooked in a Cast Iron

Pan with Olive Oil & Butter

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BACON MARMALADE

8/10 Slices of thick cut bacon/ large dice

1 Red Onion / large dice

2 Cloves Garlic / one chopped

1 Cup Apple Cider Vinaigrette

1 1/2 cup of Brown Sugar

1 Table Spoon Chopped Thyme

PROCEDURE

  • Cook bacon, onion and garlic in its own fat until bacon is crispy, take out and strain
  • Add vinegar, sugar, reduce 1/4 - add bacon mixture and thyme, reduce till thick, salt and pepper to taste
  • Let Cool

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PAPADELLI PASTA

4oz Fresh or Dried Pasta

3oz Lobster Meat

1 Lg Shallot / Diced

1 oz Calvados Liqueur

Handful of Arugula

6 Cherry Tomato / Cut in Half

4 Cloves Chopped Garlic

2 Fresh Basil Leaves / Pulled to 8 pieces

4 Lg Shiitake Mushrooms / Quartered

2 TBLS Butter

2 TBLS Green Peas / Fresh or Frozen

2 TBLS Extra Virgin Olive Oil

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Procedure

  • Cook Pasta Al Dente
  • Add 1TBLSP Butter with Olive Oil, Wait until Butter gets brown
  • Add Shallots, Garlic, Mushrooms, Green Peas, Toss together, Add Lobster Meat, Deglaze with Calvados Liqueur
  • Add Pasta, 1TBLSP of Butter, Basil, Tomato, Arugula and Salt & Pepper to taste.

PLATING

Place pasta in bowl

Slice filet on an angle, put on top of pasta

Add Tabasco on filet then the marmalade

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ENJOY!

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