Lobster Risotto With Herb Rubbed Beef Tenderloin Recipes

LOBSTER RISOTTO WITH HERB-RUBBED BEEF TENDERLOIN

Steps:

• LOBSTER RISOTTO:.
• Warm broth.
• Heat butter in a large saucepan over medium heat.
• Add shallots; cook 5 minutes or until slightly tender, stirring occasionally.
• Stir in rice, and cook 2 minutes, stirring constantly.
• Add wine; cook until liquid is nearly absorbed, stirring constantly.
• Add 1/2 cup warm broth, stirring constantly, until broth is nearly absorbed.
• Repeat with remaining broth, 1/2 cup at a time (about 25 minutes total).
• Stir in lobster; cook, stirring constantly, just until thoroughly heated.
• Stir in Parmesan, lemon juice, thyme and black pepper.
• HERB-RUBBED BEEF TENDERLOIN:.
• Preheat oven to 400ºF.
• Heat oil in a large-bottom ovenproof skillet.
• Sprinkle tenderloin with salt & pepper, and cook on all sides 5 minutes or until well-browned.
• Remove skillet from heat, and placfe tenderloin on plate.
• Sprinkle tenderloin with garlic, rosemary and 1 T thyme, pressing to adhere.
• Return tenderloin to skillet, and bake at 400ºF for 20 minutes (to 145º for medium rare) or to desired degree of doneness.
• Remove from skillet; let stand 10 minutes before slicing.
• Add broth and wine to skillet, and place over medium-high heat; bring to boil, and cook 7 minutes or until redueced to 1/2 cup.
• Reduce heat to low; whisk in butter one piece at a time.
• Stir in 1/2 t thyme.
• Serve immediately with Lobster Risotto.

LOBSTER-STUFFED TENDERLOIN

Steps:

• Preheat the oven to 425 degrees.
• Make a lengthwise slit in the middle of the tenderloin, cutting down within 1/2 inch of the bottom.
• This should form a pocket big enough to accommodate the two lobster tails.
• Place the lobster in boiling salted water (enough water to completely cover tails).
• Return to a boil, reduce the heat and then simmer for 5-6 minutes .
• Carefully remove the lobster from shell.
• Cut in half, lengthwise.
• Place the lobster tails end to end inside the beef pocket.
• Combine 1 tbsp.
• butter and lemon juice.
• Pour over the lobster.
• Close the meat around the lobster and tie securely with string at 1 inch intervals.
• Place the meat on the oven rack in a shallow roasting pan.
• Bake for 45-50 minutes for rare meat.
• (Increase the time if you like your meat cooked more.) Lay the bacon slices on top of the roast.
• Bake for 5 minutes more.
• In a saucepan, cook green onion in 1/2 cup butter over very low heat until tender, stirring frequently.
• Add the wine and garlic salt and heat through.
• To serve: Slice the meat and then spoon the sauce over it.
• Garnish with fresh mushrooms, cherry tomatoes and parsley, if desired.

RISOTTO CON L'ARAGOSTA (LOBSTER RISOTTO)

Steps:

• In sauce pan saute onions in 2 tablespoons butter until tender.
• Add the rice and cook a minute of two, stirring constantly.
• Add wine and cook until absorbed.
• Add stock in stages, stirring until rice is between al dente and tender/creamy.
• Cut lobster tail into chunks and add to rice.
• Cook until lobster is cooked through.
• Add remaining butter, Old Bay seasoning and grated cheese.
• Sprinkle with parsley.

TRUFFLED LOBSTER RISOTTO

Steps:

• Preheat oven to 425F or 218°C.
• Prepare Lobster:.
• Cook lobster in a large pot of simmering salted water until cooked through, about 10 minutes.
• Transfer lobster to a bowl of cold water to cool. Drain Lobster.
• Remove meat from shells, reserve shells.
• Cut meat into 1/2" to 3/4" pieces. Set aside.
• Break shells into large pieces. Place on baking sheet and bake for 15 minutes.
• Place shells and 1 cup of chicken broth in blender and blend until finely chopped. Strain through a fine sieve. Reserve lobster broth, discard shells.
• Prepare Risotto:.
• Place remaining 2 1/2 cups of chicken broth in a sauce pan bring to a simmer, keep hot.
• Heat 1 tablespoon of truffle oil in a heavy large sauce pan over medium heat.
• Add carrots and shallots, saute for 2 minutes.
• Add rice, stir to coat with oil, saute for 2 minutes.
• Add brandy, reduce heat to medium low. Simmer until brandy is absorbed, stirring constantly. About 2 minutes.
• Add lobster broth and about 2 cups of chicken broth, simmer until rice is just tender and mixture is creamy. Add remaining broth by 1/4 cup as needed, stiring often, about 20 minutes.
• Add lobster and cream, stir until heated through.
• Remove from heat.
• Stir in 2 tablespoons of truffle oil and chives.
• Season with salt and pepper to taste.

LOBSTER STUFFED BEEF TENDERLOIN

Steps:

• Preheat oven to 400 degrees.
• In a small saucepan combine the buter and minced garlic-keep warm over low heat.
• Cook the lobster tails in boiling salted water until done-about 5 minutes.
• Drain and submerge in cold water to stop cooking process.
• Cut a lengthwise slit in the tenderloin within 1/2 inch from bottom.
• Open.
• Sprinkle with the lemon pepper.
• Remove lobster shells and discard.
• Place tails"tail to end" down the center of your tenderloin.
• Whisk butter-garlic mixture and drizzle 2 T.
• down lobster tails.
• Wrap beef around the tails and tie with cooking twine at 1 and 1/2 inch intervals.
• Place roast on a rack in roasting pan and sprinkle with lemon pepper.
• Roast uncovered for 45 minutes to 1 hour.
• Meat thermometer will read 140 degrees for rare or 150 degrees for medium rare.
• Saute the shallots and mushrooms in the butter garlic mixture until golden.
• Add the wine and heat throughly, reducing just a bit.
• Remove roast and loosely cover with foil.
• Let stand for 5 minutes before carving.
• Cut into thick slices and offer the wine-butter sauce at table.