I'm not going to lie; this is a tough dish to pull off. However, the with great difficulty comes great reward! Do attempt if you are passionate about cooking and have tried easier recipes first (i.e., my steak w/ chimichurri sauce!) The result is well worth the effort if successful!!
5 cloves garlic; halved
4 slices ginger
1 pound pearl tomatoes; quartered
2 teaspoons tomato paste
1/2 cup vegetable stock
1 14-ounce can coconut milk
1/4 teaspoon saffron threads
salt and pepper
3 teaspoons sugar
4 ounces mixed greens
2 tablespoons balsamic vinegar
1/4 cup basil
1/4 cup coriander leaves
1/4 cup rice vinegar
2 large lobster tails
2 8-ounce filet mignon
2 sprigs thyme
2 teaspoons cornstarch
First, prepare the tomato coconut bisque to poach the lobster. Heat a drizzle of olive oil in a small pot over medium-high heat. When hot, add 2 cloves of garlic and 2 slices of ginger; toast until fragrant, about 2 minutes. Then, add tomatoes and tomato paste, and cook to soften. Add vegetable stock and deglaze the pan, scraping off anything that may have stuck to the bottom or edges of the pan. Add coconut milk and saffron threads, turn the heat to high, and bring to a boil. Simmer on low for 10 minutes, turn off the heat, season with salt, pepper, and 1 teaspoon of sugar; set aside.
While the bisque is simmering, make the side salad. In a large bowl, toss mixed greens with 3 tablespoons of olive oil and the balsamic vinegar. Set aside. (Do not season until later!)
Next, make the chimichurri sauce. In a blender, puree basil, coriander, rice vinegar, 1 clove of garlic. Season with 2 teaspoons of sugar and salt and pepper to taste. Set aside.
Place a rack in the second highest height in your oven. Then, preheat the oven using the broiler setting (500F). Meanwhile, clean the lobster tails and place on a baking sheet. When the oven is ready, place lobster tails and cook for 7 minutes. Remove from oven and rinse under cold water. (Note: the lobster will not be fully cooked at this stage.) Using a kitchen towel, press together the tail lengthwise to slightly crush the shell but not the tail. Then, gently remove the shell, keeping the tail intact. Roll into a ball and place a damp skewer through each tail to keep it in shape. Bring the coconut tomato bisque back to a boil, turn off the heat, and place lobster tails in. Submerge fully into the broth and poach the lobster tails for 5 minutes or until fully cooked (when no longer translucent).
Meanwhile, prepare the filet. Dry the filet with a paper towel; season generously with salt and pepper. In a large cast iron pan, heat a large drizzle of olive oil over high heat. When hot, add the remaining garlic and ginger; toast until fragrant, about 2 minutes. Then, add filets and sear until both the bottom is golden brown, about 5 minutes. Place the garlic and ginger above the filets. When the filets have developed color, flip and sear until the other side is golden brown, about 4 additional minutes. Add thyme and additional oil to have enough to baste. While the steak is searing on the second side, tilt the pan and use a spoon to scoop a bit of oil and splash it on the steak. Make sure you are tossing the oil away from you; be careful of oil splashing and stinging your body. Try to aim the oil at the sides of the filet or the parts that look like they have less color to ensure the steak cooks evenly. Then, remove herbs and set aside. Sear the steaks on their sides to develop color around the whole steak. Rotate frequently. Remove steaks from pan and set on top of a rack on top of a baking sheet. Top with oil and herbs; let coast for 5 minutes or until the steak is somewhat firm. Use a thermometer to measure the internal temperature.
While the steak is coasting, add 1-2 cups of the coconut tomato bisque to a saucepan and bring to a boil. Make a cornstarch slurry with the cornstarch and 2 tablespoons of water. Incorporate the slurry 1 teaspoon at a time to the bisque until it thickens into a sauce.
Season the mixed greens with salt and pepper. Use flake salt for an extra layer of texture and dissolve-in-your-mouth flavor.
To plate, start by placing the filet at the center of your plate. Top with a handful of seasoned mixed greens. Then, remove the lobster tail from the skewer and place above the salad. Spoon the coconut tomato sauce above the lobster tail and let it gently drip to one side of the steak. On the other side, spoon chimichurri sauce and gently place around the steak. Top lobster with a squirt of lemon juice, microgreens, and zest of the lemon.