Updated: Jan 24, 2019
My favorite thing to do for New Year's Eve now is have a really nice dinner and relax. It's usually the busiest day at work, so I don't usually have the energy for a big party. One year I was blessed to have two really good friends & cooks living with us and they surprised me with a seafood extravaganza. I had worked a really long day and was super tired. I came home to crab legs, lobster tails, shrimp linguini, etc. It was amazing!
Now in that spirit, my husband, Jeff, and I like to have a super delicious dinner. This year we had Cast Iron Filet Minon topped with lobster meat and asparagus. It just hit the spot.
Heat the over to 450* placing your cast iron skillet (put a little Olive oil in the pan - just enough to coat the bottom) in the oven while it heats. Once 450* is reached, change the oven to High Broil. Put Filet Minon in pan. It will start to sizzle immediately. Cook about 6 minutes on each side (for Medium Well. Take out of pan and let it rest on a plate while you prepare the asparagus and lobster.
Take lobster chunk meat. Now, this usually comes in a several pound bag, but you want to use all the meat because once it's thawed you need to use it in 24 hours. Put lobster chunk meat in skillet (12" Copper Skillet) and add a spoonful at a time of Lemon Herb Aioli. Just use enough to cover the meat - you don't want it swimming in sauce. The lobster chunk meat is already fully cooked, so you just want to cook it long enough for it all to get hot. Cook about 5 minutes, stirring so that all the meat is hot and covered with sauce.
Cut off the ends of the asparagus spears and steam in microwave (in a steamer with a bit of water) for about 1 - 1 1/2 minutes. The asparagus should have a nice bright green color and still be crispy.
Once everything is warm, you may add the lobster to your steak and enjoy your masterful dinner!