Bone In Filet with Crab Stuffed Lobster Tails Friday, November 13, 2015


Chef Chris Saffles Flemings Steakhouse

Crab Stuffing
1 LB jumbo lump crab
4 oz artichoke hearts
1 1/4 oz red pepper, small dice
1/4 oz green onions, green and white
1/2 oz crackers ( your preference) crushed, but not to fine
2 ea whole eggs
1 1/2 cup Mayonaisse
1 Tablespoon Fresh Lemon Juice
1 Tablespoon Old Bay
1 1/2 Tablespoon Whole Grain Mustard
1/2 teaspoon Fine Grind Black pepper

1 14 ounce Bone In Filet
2 2-3 ounce lobster tails


Drain the Crab really well, any liquid left in the crab meat will only result in a runny product!
Place Crab, Diced Vegetables, and crackers in a bowl together
In a separate bowl, Mix the eggs, Mayo, lemon juice and spices
Combine the two bowls and gently fold in the Crab and vegetables making sure not to break up the crab meat.

Split the lobster Tails in half and place 1 1/2 ounce of the crab filling in each tail.
Bake in a 400* oven for 8-10 minutes

Season your filet and place in a hot cast iron pan for 2-3 minutes on each side to get a nice char and then place into your 400* oven for about 6-8 minutes for medium rare and add 2 minutes after for each degree of doneness over medium rare.