Hibachi Filet Mignon & Lobster Recipe
The Kobe combination: best filet mignon and whole lobster tail.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Ingredients
Start by preparing the filet mignon and lobster tails. Pat them dry with a paper towel.
Season the Steak
Rub the filet mignon with olive oil, salt, and black pepper on both sides.
Prepare the Lobster
Using kitchen shears, cut the top of the lobster shell to expose the meat. Remove the lobster meat from the shell slightly but leave it attached at the base.
Cook the Lobster
In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add minced garlic and sauté for 1 minute. Add the lobster tails, flesh side down, and cook for about 5-7 minutes. Drizzle with lemon juice and soy sauce before flipping and cooking for another 2-3 minutes. Remove and set aside.
Cook the Filet Mignon
In the same skillet, add the remaining butter. Sear the filet mignon for about 4-5 minutes on each side for medium-rare, adjusting time according to your preference. Use a meat thermometer for accuracy.
