FILET & LOBSTER ANGELO

Hem_SteakLobsterAngel_BIG

 

HEMINGWAY’S ISLAND GRILL
John Smith




1 beef filet (8 oz.)
4 oz. rainbow carrots
4 oz. angel hair pasta
½ cup heavy cream
½ cup milk
½ cup grated parmesan cheese
4 oz. lobster meat
1 Tbsp. lobster base
Salt and pepper to taste

Grill filet to desired temperature. Blanch carrots until tender. Boil angel hair pasta until tender. To make sauce, add cream and milk to a sauté pan and heat and reduce by half. Add lobster base and whisk thoroughly. Blend in cheese for desired thickness. Add lobster meat and heat through. Serve with cooked angel hair pasta and carrots.