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Lets
see, lobster, filet mignons, this has got to be a difficult dish
to make. Wrong!! This dish is the
dish you would see
on TV or have in a restaurant and say “God, I wish I could do this
at home.” Well, here it is. When we serve this dish at the restaurant,
it sells out every time.
Take your filets
and set them on their sides. With a sharp pairing knife, make a small
incision, creating a pocket,
set aside. Cut lobster
tails in half the long way. In the pocket, insert one half of the lobster
tail, half the brie and one basil leaf, repeat with the other filet.
Wrap both filets with bacon around the sides & S & P to taste. In a
hot pan, sear filets and put into a 400 degree oven for about 12 minutes
for medium-rare. Use a glass to cut bread round then butter & toast
in oven till brown. Remove from pan & add garlic and shallots, sauté one
minute, add wine, reduce by half. Add chopped parsley, lobster, remainder
of basil and ½ the butter. Simmer until sauce consistency. Serve with
mashed & vegetable. Garnish with the tall sprigs of rosemary.
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