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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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