Lobster Stuffed Filet Recipe

Served over a parmesan reggiano latke, this lobster filet is stuffed inside a  Braveheart Black Angus Beef and topped with brandy beurre blanc. This mouthwatering recipe will satisfy and impress you and your dinner guests. 

Ingredients

• 1 tbsp Roma® Black Pepper, Ground
• 1 pt Brandy Beurre Blanc
• 2 lb Empire's Treasure® Lobster Tail(s), fully cooked
• 1 tbsp salt, kosher

Directions

1. Cut a slit through the center of each filet.
2. Take ½ of the lobster tail and stuff into middle of each filet. Oil the filets and season with salt and pepper.
3. Cook each filet to your desired degree of doneness.

Brandy Beurre Blanc

Ingredients

• 2 cup brandy
• 1/2 lb Nature's Best Dairy® Butter, unsalted, cubed, room temperature
• 1/2 cup Nature's Best Dairy® Cream, Heavy Whipping
• 1 tsp Piancone® Oil, Olive, Extra Virgin
• 1 tbsp Peak Fresh Produce® Garlic, Clove(s), minced
• 1 cup Peak Fresh Produce® Onion(s), Green, chopped
• 1/2 tsp Roma® Black Pepper, Ground
• 1/2 tsp salt, kosher
• 1 cup wine, dry white

Directions

1. In a sauté pan over high heat add oil, garlic, and onions.
2. Add white wine and brandy, then reduce by half.
3. Add heavy cream and reduce by one fourth.
4. Slowly whisk in butter then serve.

Parmesan Reggiano Latke

Ingredients

• 3 Nature's Best Dairy® Egg(s), beaten
• 3 tbsp flour, all-purpose
• 1 cup Piancone® Oil, Olive, Extra Virgin
• 1/4 cup Peak Fresh Produce® Onion(s), grated
• 1 cup Roma® Cheese, Parmesan
• 2 cup Peak Fresh Produce® Potato(es), shredded
• 1 tsp salt, kosher

Directions

1. Strain the potatoes in cheesecloth to remove as much moisture as possible.
2. In a mixing bowl combine the above ingredients and refrigerate for 1 hour.
3. Form into cakes. Heat oil in sauté pan and cook each pancake for 1-2 minutes per side then serve.