Filet Mignon and Lobster Nests

Filet Mignon and Lobster

Steak and seafood is a great combination. Make plans to enjoy this tasty meal with your date, your family, or your friends. Using this recipe should provide satisfaction to all who partake.

Time: 40 minutes
Effort: Easy
Serves: 2

1 1 lb. lobster, steamed, shelled and sliced
2 3 oz. filet mignon steaks
2 tbsp Worcestershire sauce
1/2 cup Light soy sauce or Teriyaki sauce
1 ear of fresh corn (keep the husks)
2 bunches of Kataifi dough (shredded filo pastry)
1 tbsp canola oil
8 white mushrooms, sliced
1 tsp olive oil
2 cups water for boiling the corn
2 slices pre-cooked bacon cut in half


Boil corn for 5 minutes, drain and set aside in the pot with cover on to keep warm. Marinate the steaks in the Worcestershire sauce and Teriyaki sauce. Heat oven to 400 degrees Fahrenheit. Take two bunches of Kataifi dough (about the same size as each steak) and place them on a baking sheet lined with parchment paper. Drizzle with the 2 tbsps canola oil and bake for 10 minutes or until crisp. Set aside. Sauté the mushrooms in the 1 tsp olive oil until browned. Heat BBQ to high, when it is very hot, grill the steaks for approximately 3 minutes on each side for a rare steak (adjust your cooking time based on how well you want your meat done). (Note, keep the marinade from the steaks and warm it up as a sauce to be used at the end).

Presentation: Top each mound of Kataifi with half the sautéed mushrooms, then add the steak, 2 half slices of bacon and one lobster claw. Drizzle with remaining marinade and serve with half an ear of corn along with some of the husk for decoration.


Used with Permission from Jump Into My Kitchen