Filet & Lobster Recipe
Served with Fried Rice, Veggies & House Salad
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Ingredients
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Filet & Lobster
Fried Rice
Veggies
House Salad
Method
Filet & Lobster
- 1
- 2
Prepare the Lobster Tail
Using kitchen shears, cut the top shell of the lobster tail down the center to expose the meat. Melt the remaining butter and mix it with minced garlic. Brush the lobster meat with the garlic butter and squeeze fresh lemon juice over it. Broil the lobster tail in the oven for 8-10 minutes until the meat is opaque.
Fried Rice
- 3
Scramble the Eggs
In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium heat. Crack the eggs into the pan and scramble until fully cooked. Remove and set aside.
- 4
Cook the Fried Rice
In the same pan, add another tablespoon of vegetable oil. Add the frozen peas and carrots, and cook for 2-3 minutes until heated through. Add the cooked rice and soy sauce, stirring to combine. Add the scrambled eggs and chopped green onions, mixing well to combine.
Veggies
- 5
House Salad
- 6
Prepare the Salad
In a large bowl, combine the mixed greens, halved cherry tomatoes, and sliced cucumber. Drizzle with olive oil and balsamic vinegar, then sprinkle with salt and black pepper. Toss gently to combine.
