There’s no better duo than steam and lobster! Tender filet mignon and sweet lobster is taken to the next level thanks to this delicious herb butter. See how I create a clever “Crayfish” with this delicious combo in this video.

Lobster & Steak

  • 2 pound lobster
  • 1 filet mignon
  • half stick Unsalted Challenge Dairy Butter
  • salt and pepper
  • rosemary
  • thyme
  • 1 head of garlic cut in half
  • 3 Tablespoons neutral oil

Herb Butter

  • 1 stick of melted Unsalted Challenge Dairy Butter
  • 1 clove minced garlic
  • 1 Tablespoon chopped fresh parsley
  • 1 pinch red pepper flakes

Herb Butter

  • 2 quail eggs
  • 1 Tablespoon Unsalted Challenge Dairy Butter
  • ½ cup mashed potato
  • 3 pieces of sautéed asparagus
  • dried seaweed

Directions

  • 1

    Prepare the Filet: Season with salt and pepper. Tie with butchers twine for even cooking. Dry brine in the fridge for at least 1 hour.

  • 2

    Prepare the Herb Butter: Melt the Unsalted Challenge Dairy Butter and mix with garlic, parsley and red pepper flakes. Reserve half for the grill and half for plating.

  • 3

    Prepare the Lobster: Cut between the eyes to humanely kill the lobster. Remove the claws and tail. Slice through top of tail shell, lift and rest meat on top of shell. Smoke at 250F until internal temp of 130F. Generously brush tail and claws with herb butter while cooking.

  • 4

    Prepare the Garnishes: On medium heat add 1T Unsalted Challenge Dairy Butter to pan and cook two sunny side up quail eggs. Prepare mashed potatoes and asparagus. Set these aside for final plating.

  • 5

    Cook the Filet Mignon: On high heat in a cast iron pan add 3T neutral oil, sear the filet for about 4 minutes, flipping several times. Baste the steak with Unsalted Challenge Dairy Butter, rosemary, thyme and garlic head (chopped in half). Spooning the butter over the steak. Pull when the steak reaches 115F internal for medium rare.

  • 6

    Assemble: Create your surf & turf crayfish with lobster tail, lobster claw and filet mignon body. Add the two quail egg eyes with seaweed pupils on top of the filet, serve with the mashed potatoes and asparagus. Top with more herb butter and enjoy!