Recipe courtesy of NeNe Leakes and Gregg Leakes

Surf and Turf

  • Level: Easy
  • Total: 45 min
  • Active: 45 min
  • Yield: 2 servings
Share This Recipe

Ingredients

Two 6-ounce lobster tails

1/2 cup white wine

Nonstick cooking spray

Two 6- to 8-ounce portions filet mignon

Salt and freshly ground black pepper

Granulated onion, for sprinkling

1 bunch asparagus, ends removed

2 cloves garlic, minced

Oil, for coating

4 large red potatoes, sliced 1/2-inch thick

3 large button mushrooms, sliced

1 red pepper, thinly sliced

1 shallot, finely chopped

Two 1/4-inch slices salted butter

1 bunch chives, chopped

Directions

  1. Preheat the oven to 375 degrees F.
  2. Remove the lobster meat from the shell, and then place the meat on top of shell (for even cooking and presentation purposes). Place on a baking sheet and pour 1/4 cup of the wine on the baking sheet around the lobster. 
  3. Cook in the oven for 15 to 18 minutes, depending on the size.
  4. Preheat the grill to medium-high heat and coat the grates with nonstick cooking spray.
  5. Sprinkle the filets with salt, pepper and some granulated onion. Reduce the grill heat to medium and cook the filets for 4 to 6 minutes on each side for medium doneness.
  6. Lightly spray the asparagus with nonstick cooking spray and then toss with salt, pepper and minced garlic. Lightly coat a medium pan with oil and heat over medium-low heat. Add the potatoes to the pan and cook 5 to 8 minutes on each side. Place the asparagus on the grill with the filets and cook for 5 to 7 minutes.
  7. Lightly coat another medium pan with oil and heat over medium heat. Add the mushrooms, peppers and shallots, and saute for 2 minutes. Then add the remaining 1/4 cup wine. Add the butter to the pan and cook another 2 minutes, then remove from the heat.
  8. Divide the potatoes between two serving plates and top with some chives. Place a filet mignon on each pile of potatoes, and top each with some mushroom sauce. Place the asparagus over the mushrooms and a lobster tail next to the filet mignon. Garnish with some chives to serve.

Cook’s Note

If you have time, season the filet mignon the night before you want to eat it.

Fudge Factor

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …