Filet & Stuffed Lobster Recipe

Bring filets to room temperature

Remove filets from refrigerator 30–45 minutes before cooking so they reach room temperature. Pat dry with paper towels.

Season both sides of each filet evenly with kosher salt and freshly ground black pepper.

Preheat oven to 400°F (200°C). Heat a heavy ovenproof skillet (cast iron preferred) over medium-high heat until very hot.

Add olive oil to the hot skillet and place filets in the pan. Sear undisturbed for 2 minutes until well browned. Flip and add 2 tablespoons unsalted butter, crushed garlic cloves and thyme sprigs to the pan.

Tilt the pan slightly and spoon the melted butter over the filets (basting) for 30–60 seconds to develop flavor and color.

Transfer the skillet to the preheated oven and roast until internal temperature reaches 125°F (52°C) for medium-rare, about 6–8 minutes depending on thickness.

Remove the skillet from the oven. Transfer filets to a cutting board, tent loosely with foil and rest for 5–7 minutes before serving.

If using live lobsters: humanely cook by boiling or steaming according to weight, then cool slightly and split the bodies/tails lengthwise. If using raw split tails, proceed. Ensure shells are clean and cavity is open for stuffing.

Preheat oven to 400°F (200°C) (same as for filets).

In a small skillet over medium heat, melt 1 tablespoon softened butter. Add minced shallot and minced garlic; sauté 1–2 minutes until translucent and fragrant but not browned.

Add panko breadcrumbs and cook 1 minute to toast lightly. Stir in cooked crab or lobster meat, lemon zest, lemon juice, dry white wine, chopped parsley, salt, black pepper and paprika (if using). Warm through for 1 minute and remove from heat.

Stir in the remaining softened butter to bind the stuffing. Taste and adjust seasoning.

Spoon the stuffing mixture evenly into each lobster cavity or split tail, mounding slightly. Dot with a little extra butter on top if desired.

Place stuffed lobsters on a baking sheet and bake in the 400°F (200°C) oven for 8–10 minutes, until the stuffing is golden and the lobster meat is opaque and firm. Internal lobster meat temperature should reach 140°F (60°C).

Remove from oven and let rest 2–3 minutes before plating.

While filets are roasting and lobster is baking, make the butter sauce. In a small saucepan over medium heat, melt 1 tablespoon butter and add the minced shallot. Sauté 1 minute until softened.

Add the dry white wine and simmer 1–2 minutes to reduce slightly.

Lower the heat to low and whisk in the remaining butter pieces a tablespoon at a time, creating an emulsion (beurre monté). Do not let it boil. Stir in lemon juice, chopped parsley, salt and pepper. Keep warm until serving.

Slice each rested filet if desired and place on warmed plates alongside a stuffed lobster half or tail.

Spoon warm lobster butter sauce over the lobster and a little over the filet. Garnish with microgreens or chopped parsley and a lemon wedge.

Serve immediately while both proteins are hot. Offer additional lemon wedges at the table.