Big Shogun Special Recipe
Filet mignon, lobster tail, and hibachi shrimp.
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Ingredients
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Filet Mignon
Lobster Tail
Hibachi Shrimp
Method
Filet Mignon
- 1
Prepare the Steaks
Remove the filet mignon steaks from the refrigerator and let them sit at room temperature for about 30 minutes before cooking. This helps them cook more evenly.
- 2
- 3
Lobster Tail
- 4
Prepare the Lobster
Preheat the oven to 350°F (175°C). Using kitchen scissors, cut the top of the lobster shells lengthwise to expose the meat. Pull the meat slightly out of the shell.
- 5
Season the Lobster
In a small bowl, mix melted butter, lemon juice, paprika, and garlic powder. Brush this mixture over the exposed lobster meat.
- 6
Bake the Lobster
Place the lobster tails on a baking sheet and bake in the preheated oven for about 15-20 minutes, or until the meat is opaque and cooked through.
Hibachi Shrimp
- 7
- 8
Cook the Shrimp
Heat a large skillet or wok over medium-high heat. Add the marinated shrimp and cook for about 3-4 minutes or until the shrimp are pink and opaque.
- 9
Garnish and Serve
Remove from heat and stir in chopped green onions. Serve the hibachi shrimp alongside the filet mignon and lobster tail.
