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2 (6 oz) filet mignon steaks (1.5 inches thick)
2 medium lobster tails
3 garlic cloves, minced
3 tablespoons butter, divided
10 oz baby spinach
2 cups cherry tomatoes, halved
3 oz mozzarella pearls
¼ cup olive oil
Pat the steaks dry with a paper towel and generously season all sides with salt and pepper.
Heat a griddle to high. Sear both sides of the steaks for 3-4 minutes per side.
Remove the lobster tails from their shells and chop the meat into bite-sized pieces.
On medium-high heat, add 1 tablespoon of butter and the minced garlic to the griddle. Add the lobster meat and cook for 3-4 minutes, tossing occasionally.
Top each steak with the cooked lobster meat and drizzle with 1 tablespoon of melted butter.
Place the spinach in a large bowl.
Add the olive oil, halved cherry tomatoes, mozzarella pearls, salt, and pepper to the bowl.
Mix the ingredients together until well combined.
Serve the salad alongside the steaks.
Enjoy your Lobster Topped Filet Surf and Turf!
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