Filet Steak with Lobster

Ingredients

• 2 fresh lobsters (400-500 g each)
• 2 fillets (180 g each)
• 1 Tbsp clarified butter
• Salt
• Pepper (freshly ground)
• 1 Shallot
• 2 tbsp butter
• 1 tsp flour
• 2 tbsp dry Madeira wine
• 150 g heavy cream
• Salt
• Cayenne pepper
• 1 small stalk of leek

Instructions

1. 1.

   Bring plenty of water to a boil in a large pot. Add one lobster head first and simmer gently for about 15 minutes, then remove and let cool slightly. Repeat with the second lobster (thawed if frozen).

2. 2.

   Hold the lobster by the carapace with your left hand and detach the claws sequentially from the body.

3. 3.

   Take the lobster in both hands and bend the tail up or down until it snaps off.

4. 4.

   (If desired, extract the meat: use both thumbs to pry out the flesh and remove the black vein. Repeat with the second lobster.)

5. 5.

   Then bend the lower claw joint away. Twist the lower limb, pull apart, and remove the meat. Lay the large claw piece upright on a work surface and strike the thick end with a heavy knife to create a notch. Carefully extract the flesh from the claw.)

6. 6.

   For the sauce, peel and finely chop the shallot, then sauté in hot butter until translucent. Sprinkle flour over and stir until lightly browned. Add Madeira wine and cream, bring to a boil, and simmer for about 10 minutes. Wash and trim the leek into green and white strips, blanch in boiling salted water for 3 minutes, drain and set aside.

7. 7.

   Press the steaks slightly flatter and sear each side in hot butter fat for 3-5 minutes (to taste), seasoning with salt and pepper. Wrap in foil and let rest for a few minutes.

8. 8.

   Strain the sauce through a sieve, return to the pot, and warm for a few more minutes. Season with salt and cayenne pepper. Use an immersion blender to finish, then spoon over the leek on plates. Arrange lobster meat and steaks on top.