Mignon Shrimp Lobster (Print-Friendly Version)
# What You'll Need:
→ Main Components
01 -
A handful of chopped parsley for topping
02 -
One tablespoon of lemon juice
03 -
200g shrimp, peeled, deveined, and ready to go
04 -
Loads of black pepper, up to you
05 -
1 cup lobster bisque to pour
06 -
As much salt as you want
07 -
2 filet mignon steaks
08 -
2 tablespoons olive oil
# Step-by-Step Directions:
01 -
Throw hot filet slices on your plate, pile the grilled shrimp next to it, ladle the warm lobster bisque on top, shower with fresh parsley, and eat it quick before it cools off.
02 -
After they're done, set those filets aside to chill out for a bit before you cut into them.
03 -
Dump your lobster bisque and lemon juice into a small saucepan, let it heat up gently on low.
04 -
Cook your shrimp right on the grill, two or three minutes each side, till they're bright pink and cooked through.
05 -
Toss the shrimp in the rest of your olive oil along with extra pepper and a pinch of salt while steaks are cooking.
06 -
Drizzle one tablespoon of olive oil into a hot skillet, cook the filets over medium-high, flipping after 4 or 5 minutes, or until done how you like.
07 -
Coat both sides of the filet mignon with plenty of salt and pepper.
08 -
Fire up your grill to medium-high, so it's hot when you need it.
# Helpful Notes:
01 -
Let your steaks wait a few minutes after they come off the heat so they're extra juicy.
02 -
Check that shrimp is fully thawed if you bought it frozen.