This stunning recipe is served in both Pineapple Grill & Seafood Restaurant and is a ‘special’ within our luxury dome packages ‘Dine Under the Stars’ and ‘Time To Celebrate’
Recreated specially for Valentine’s by our Executive Chef, Paul Grant. Enjoy…
Firstly, there are 2 main parts to this recipe. Cooking the lobster and cooking the fillet steak. They complement each other perfectly and it’s a fabulous treat for Valentine’s Day.
To cook the lobster, place the lobster into a large saucepan of seasoned water, head first and bring to a rolling boil over high heat. Cover tightly, return to a boil as quickly as possible and start counting the time. Steam a lobster for 7 minutes per pound, for the first pound. Add 3 minutes per pound for each additional pound thereafter.
For the sauce
- 25g/1oz butter
- 1 shallot, finely chopped
- 275ml/10fl oz fish stock
- 55ml/2fl oz white wine
- 110ml/4fl oz double cream
- ½ tsp English mustard
- 2 tbsp chopped parsley
- ½ lemon, juice only
- salt and freshly ground black pepper
- 100g grated parmesan cheese
- Preheat the grill to a medium heat.
- Cut the lobster in half and remove the meat from the claws, tail and head. Set aside. Chop the meat into pieces and place back into the shell.
- To make the sauce, place the butter into a pan over a medium heat. Add the shallots and cook until softened. Pour in the stock, wine and double cream and bring to the boil. Reduce by half, stirring occasionally. Add the mustard, herbs, lemon juice and season to taste.
- Spoon the sauce over the lobster meat. Sprinkle with parmesan. Grill for 3–4 minutes until golden brown
FOR THE FILLET STEAK
Step 1: Take your meat out of the fridge at least 30 minutes before cooking it. This is really important, as bringing it to room temperature will give you a much more even cook.
Step 2: Heat a large, dry wide-based pan until it’s ripping hot! While that heats up, rub your steaks with vegetable oil and season generously with salt on both sides. Then place your steak in the (very hot) pan, and don’t touch or move it while it cooks.
TOP TIP – Fillet steaks are usually thicker than a sirloin or ribeye, so they take a little longer to finish cooking.
Step 3: Once your steak is golden brown, turn the temperature down so you keep cooking the steak without burning it. Turn the steak more regularly to prevent burning.
TOP TIP – Every steak will be slightly different in shape, size and texture, so cooking times will vary. If you notice one steak is a little thicker than the other, cook it for an extra 30 seconds in the pan on each side.
For rare, cook for 3-4 min max on each side.
For medium-rare, cook for 4-5 min on each side.
For medium, cook for 5-6 min on each side.
Step 5: It’s really important to rest your meat. Resist digging in straight away, as resting improves the flavour and juiciness of your steak. Transfer to a plate, cover loosely with tin foil and set aside somewhere warm for at least 5 minutes.
Then set the lobster with sauce to one side of the plate and the steak to the other side. Garnish with roasted veg or a salad and a piece of lemon for squeezing onto the lobster.