Filet Mignon & Lobster Recipe

Time1h

Serves2

chinese sausage, pinenut, edamame, scallion fried forbidden rice, melted butter, lemon

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Ingredients

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1
Prepare the Forbidden Rice
Rinse 1 cup of forbidden rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice with 2 cups of water and bring to a boil. Reduce heat to low, cover, and simmer for 30-35 minutes or until the water is absorbed.
2
Prepare the Chinese Sausage
Slice the Chinese sausage into thin rounds. Set aside.
3
Prepare the Lobster
Preheat your grill or a grill pan over medium-high heat. Cut the lobster tails lengthwise and brush the flesh with some melted butter.
4
Chop Scallions
Chop the scallions finely and set aside for later.
5
Prep the Edamame
If using frozen edamame, cook according to package instructions, then drain and set aside.

6
Sear the Filet Mignon
Season the filet mignon pieces with salt and pepper. Heat a skillet over medium-high heat and add a tablespoon of melted butter. Sear the filet mignon for about 4-5 minutes on each side for medium-rare. Remove from heat and let rest for 5 minutes.

7
Grill the Lobster
Place the lobster tails shell-side down on the grill. Cook for 5-7 minutes until the flesh is opaque and cooked through. Brush occasionally with melted butter and squeeze lemon juice over the top before serving.

8
Fry the Rice
In the same skillet used for the filet mignon, add the remaining melted butter, and sauté the Chinese sausage until browned. Add the cooked forbidden rice, edamame, and chopped scallions. Stir-fry for 3-4 minutes until heated through. Season with salt and pepper to taste.