Over the past few days, I’ve been sharing recipes from our Valentine’s Dinner menu. The side dishes were Parmesan Orzo Pasta and BLT Stuffed Tomatoes. Stay tuned for tomorrow’s post (and the most important part of dinner): Chocolate Lava Cakes! Today, however, we will be discussing the ridiculously delicious entree of Lobster Colorado.
To be honest, I know that Lobster Colorado is not Normal Cooking. And I didn’t make it just for a normal dinner. Valentine’s Day is a once-a-year reason to really go all out and prepare a fabulous (and fancy) meal for my husband.
This is actually the second time I’ve made this dish. The first time was Valentine’s Days 3 years ago. And ya know what? Those 2 times mark the only time we’ve EVER bought lobster. It’s certainly a delicious meal, but it’s not for the average weeknight, or even a weekend…but for a special occasion.
So the next time you’ve got a special occasion coming up, and you want to impress a dinner guest (and you don’t mind spending the cash), then this is the BEST possible recipe you can choose. It’s not only impressive looking, but it’s also impressive tasting. This stuff will seriously knock your socks off. With the trio of beef fillet, bacon, and lobster, topped with a buttery sauce, there’s just nothing better!
This dish is not a breeze to make, but then again it’s not super hard either. Really the most difficult part is getting the raw lobster meat out of the tail…
Ingredients
- 4 (8 ounce) beef tenderloin filets
- salt and pepper to taste
- 1/2 teaspoon garlic powder
- 4 slices bacon
- 1/2 cup butter, divided
- 1 teaspoon Old Bay Seasoning
- 8 ounces lobster tail, cleaned and chopped
Directions
- Set oven to Broil at 500 degrees F (260 degrees C).
- Sprinkle tenderloins all over with salt, pepper, and garlic powder. Wrap each filet with bacon, and secure with a toothpick.
- Place on a broiling pan, and broil to desired doneness, about 8 to 10 minutes per side for medium rare.
- While tenderloins are cooking, melt 1/4 cup of butter over medium heat with 1/2 teaspoon Old Bay seasoning. Stir in chopped lobster meat, and cook until done (meat will be opaque and no longer translucent).
- Spoon lobster meat over cooked tenderloins, and return them to the broiler until the lobster meat begins to brown.
- While the lobster is in the oven, heat the remaining 1/4 cup of butter in a small saucepan over medium-high heat, cook until it browns, turning the color of a hazelnut.
- To serve, spoon the browned butter over the steaks, and sprinkle with the remaining Old Bay seasoning.
Notes
If you don't know how to get the lobster meat out of the shell, here's what you do: Using a pair of sharp kitchen scissors, cut down the middle of the lobster shell all the way to the end. Pull apart the shell to expose the meat underneath. Grab one end of the meat and pull. Hopefully, it will slide out of the shell all in one piece. If not, try pulling the shell open more and more to loosen the meat inside.
Source: All Recipes
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Sounds like a lovely special occasion dinner Funny, my husband was just saying this evening that he’s not sure if he likes lobster Although, I think this recipe would surely put him into the “I like it” category And, I’m a huge fan of browned butter too Nice post!
Ya know, I’ve always thought that lobster, as expensive as it is, really doesn’t have much taste by itself Usually it needs a great deal of seasoning and/or butter to taste good However, this combo of lobster with beef, bacon, seasonings, AND butter is just INCREDIBLE! I’m sure he would agree 🙂 Thanks for commenting!
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You don’t need to get the lobsta tail out RAW!!!! You can buy or cook the lobsta and then easily remove the tail meat AND the claw meat and then add it to your Old Bay mix and it will cook and warm and absorb the taste just fine Most markets with a fresh fish area will do this FOR you or at least steam them for you You can also freeze lobsta in or out of the shell! A great way to take advantage of on-sale lobsta often found at certain times of the year like Feb If you have any left over lobsta or just get some and stash it using it over pasta is a wonderful indulgence–use in marinara sauce or in a garlic and butter sauce–add some shrimp and bacon and parsley for Mmmmmm mmmmm GOOD!!!!
Good advice, Comet! Thank you!
Sounds like a lovely special romantic dinner. I am lucky in that my husband loves just about everything and always does the dishes!!
Having a dish-washing husband is such a blessing!
Look so good!!!
I’d luv to try when l can get lobster meat. It seems to hard finding robster in Japan but l hope.
Thak you!
Hope you find some Yoko! It’s definitely a rare treat for me too, but that makes it taste even better!