# Steak and Lobster

Beef Filet with Lobster tail! Amazing!

Ingredients

1. 2 6 oz pieces of beef tenderloin, about 1 inch thick
2. 2 Lobster tails
3. Salt & Pepper to taste
4. 2 tbsp Extra Virgin Olive Oil
5. Butter

Instructions - Lobster

Preheat your oven to 350 degrees.
Prepare a cookie sheet by covering with aluminum foil.

Use kitchen shears to cut through the shell of the lobster tail in a lengthwise direction, right down the center line of the tail. When you get to the flippers you will need to cut across the shell in both directions. You should have cut a T into the shell.

Squeeze the lobster tail to crack it open along the incision you just made.

Run your thumb down the length of the tail on the inside, below the meat. This should force the meat of the tail up through the incision you made, but be careful not to completely remove the meat from the tail. It should stay connected just above the flippers.

Lay the meat of the tail on top of the shell and place on the cookie sheet. Sprinkle with salt & pepper and bake for 10 minutes.

Instructions - Filet

Season the filet with your favourite seasoning.
Heat the Olive Oil in a frying pan and fry the meat how you like it. For beef tenderloin I recommend no more than medium rare, but everyone has their own ideas about that!

Let it rest for a few minutes before serving.

Serve with low carb side of your choice. I would suggest Brussels Sprouts or Broccoli Medley.

Notes
Melt 1/4 cup of butter in a small dish and dip the lobster in it!
Use any leftover steak (or lobster) in Quesadillas