Knife & Fork Inn Dinner Recipe
Corn & Crab Chowder, Jersey Tomato & Buffalo Mozzarella Salad, Lobster Thermidor 1lb & Filet Mignon 8oz
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Ingredients
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Corn & Crab Chowder
Jersey Tomato & Buffalo Mozzarella Salad
Lobster Thermidor
Filet Mignon
Method
Corn & Crab Chowder
- 1
- 2
Add Vegetables and Broth
Add diced potatoes, corn, and chicken broth. Bring to a boil and then reduce heat, simmering until potatoes are tender.
- 3
Finish the Chowder
Stir in crab meat and heavy cream. Season with salt, pepper, and chives. Heat through without boiling.
Jersey Tomato & Buffalo Mozzarella Salad
- 4
Assemble the Salad
On a platter, alternate layers of Jersey tomato slices and buffalo mozzarella slices. Tuck fresh basil leaves between layers.
- 5
Dress the Salad
Drizzle olive oil and balsamic vinegar over the salad. Season with salt and pepper.
Lobster Thermidor
- 6
Prepare the Lobster Filling
In a skillet, melt butter over medium heat. Add shallots and sauté until translucent. Pour in white wine and let reduce.
- 7
Combine Ingredients
Stir in heavy cream, Dijon mustard, and lobster meat. Season with salt, pepper, and paprika. Mix well.
- 8
Bake the Lobster
Transfer the mixture to a baking dish, top with Parmesan cheese, and bake at 375°F (190°C) for 15-20 minutes until golden.
- 9
Garnish
Sprinkle with fresh parsley before serving.
Filet Mignon
- 10
Season the Steaks
Generously season filet mignon steaks with salt, pepper, and chopped rosemary.
- 11
- 12
Rest and Serve
Remove steaks from heat, let rest for a few minutes before serving.