6 Oz. Center-cut Filet & ½ Lb. Canadian Cold-water Lobster Tail Recipe
Indulge in our sumptuous 6 oz. center-cut filet, expertly grilled to perfection, paired with a luscious ½ lb. Canadian cold-water lobster tail. This exquisite duo offers a melt-in-your-mouth steak experience complemented by the sweet, delicate flavor of succulent lobster. A culinary masterpiece that promises to elevate your dining experience to new heights.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Filet and Lobster Ingredients
Method
Cooking Instructions
- 1
Prepare the Lobster
Start by preheating your grill or oven to medium-high heat. Carefully cut the shell of the lobster tail lengthwise with kitchen scissors, exposing the meat. Gently pull the meat out, leaving it attached at the base, and lay it on top of the shell.
- 2
Season the Lobster
In a small bowl, mix together melted butter, minced garlic, lemon juice, and chopped parsley. Brush this mixture generously over the lobster meat and season with salt and black pepper.
- 3
Cook the Lobster
Place the lobster tail on the grill or in the oven. Cook for about 8-10 minutes, or until the meat is opaque and cooked through.
- 4
Prepare the Filet
While the lobster is cooking, season the filet mignon with olive oil, salt, and black pepper on both sides.
- 5
- 6
Serve
Once both the filet and lobster are cooked, remove them from heat. Plate the filet alongside the lobster tail, drizzle any remaining garlic butter over the top, and garnish with additional fresh parsley if desired.
