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Surf And Turf With Roasted Vegetables

Ingredients
  Spaghetti squash 1⁄2
  Garlic cloves 5 , dice
  Red potatoes 2 , halved
  Yukon potatoes 2 Small, halved (Baby yukon potatoes)
  Stock 1 Cup (16 tbs)
  Olive oil 2 Tablespoon
  Lobster tail 8 Ounce
  Lemon dill sauce 1 Tablespoon (Heinen's Lemon Dill Sauce)
For the lobster stock:
  Celery 2 , chop
  Carrots 1 , chop
  Onions 1 , chop
  Water 3 Cup (48 tbs)
  Bay leaf 1
  Fresh thyme 2 Tablespoon
  White wine 1⁄4 Cup (4 tbs)
  Lemon 1 Medium
For the broccolini:
  Broccolini 1 Cup (16 tbs)
  Salt and pepper To Taste
  Olive oil 1 Teaspoon
For the filet mignon:
  Filet mignon 8 Ounce
Directions

GETTING READY
1. Preheat oven to 375 degrees Fahrenheit.

MAKING
2. Place the halved squash cut side down on a pan and add stock around and pop into the oven for 30 minutes.
3. In a bowl, add the halved red and yukon potatoes, garlic, olive oil, salt and pepper and toss. Pop this also into the oven for 30 minutes.
4. For the stock: In a pot, add the cut celery, carrots, onions, water, bay leaf, thyme and white wine. Juice the lemon into the pot and add the lemon. Season with salt and pepper.
5. In a skillet, add the broccolini, salt, pepper and olive oil and pop into the oven for 10 minutes. Once done. add 1 teapsoon of butter and toss
6. Season the filet with salt and pepper on both sides.
7. In a hot skillet, add 1 teaspoon of olive oil and brown the filet on all sides.
8. Add the lobster tail into the stock pot and poach for 6-7 minutes.
9. Add the lobster shells to a pan and pop into the oven for 6-7 minutes
10. In a bowl, add the spaghetti squash and toss in butter, salt and pepper.

SERVING
11. In a long rectangular plate, plate the filet, lobster, potatoes, squash, broccolini and spaghetti squash with some of the Heinen's lemon dill sauce on the side and serve to your sweetheart.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Taste: 
Savory
Method: 
Roasted
Interest: 
Romance
Restriction: 
High Fiber, High Protein
Preparation Time: 
30 Minutes
Cook Time: 
60 Minutes
Ready In: 
90 Minutes
Servings: 
4

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