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Happy New Year!

Happy 2011 everyone!  I hope you all had a great New Years Eve and rang in 2011 with the ones you love.  My NYE started off with our roommate celebration of Christmas.  In order to make Christmas last just a little bit longer, the roommates and I decided to celebrate ours and exchange gifts on New Years Eve morning.


There were Cinnamon Buns

Scrambled Eggs and Bacon

It was all very delicious


After we exchanged gifts, Dani and Adrienne hit the road for Pittsburgh, and I started prepping for my night.  I even used my new Kitchen Aid Mixer and whipped up a batch of Pumpkin Chocolate Chip Cookies.  Not surprisingly, Filet stuffed with Lobster and Asparagus won the majority of votes in my poll, and it was really what I wanted anyway so that is what my New Years Eve meal was.

I know it sounds fancy and complicated, but I promise it’s super easy!  First thing is head over to your local grocery store pick out your pieces of filet, smile nicely at the man behind the meat counter and ask him to pretty please open the package, butterfly the meat, and reseal it for you.

Press the meat out even thinner with your hands, then season however you desire.  I just used a little salt and pepper.  Pick up your lobster tails, if you’re lucky they’ll even be on sale like mine were!


lobster, lobster


Throw a big pot of water on to boil, and while you’re waiting utilize that same pot to steam your asparagus stalks.

Once, your pot of water has come to a boil, drop in the lobster tails for about five minutes, they also cook in the oven so you just want them cooked enough to get out of the shell.

While that is cooking, prepare your butter and lemon juice for drizzling over top of the lobster tails.

hard at work


Once the lobster tails and asparagus are cooked, shell the lobster, split the tail in half length wise, place them on one side of your piece of filet.

Drizzle (or pour) the lemon juice and butter over the asparagus and lobster.  Get ready to roll them up and tie together, you might need an extra set of hands.





Place the pieces of filet on a rack in a roasting pan, and you’re ready to go.

Into the oven at 425 degrees (I actually ended up lowering that to 375), for about 20-30 minutes depending on how thick your slices of filet are.

Eat up and enjoy!  So, so, so easy, and definitely impresses and pleases a crowd.

Filet Stuffed with Lobster Tails and Asparagus

  • 2 Lobster Tails
  • 2 pieces of filet, butterflied
  • 3 Tbsp lemon juice
  • 1/3 cup butter
  • Asparagus
  • butchers twine
  • salt and pepper

Preheat your oven to 375 degrees.  Press your butterflied filets out thin with your fingers, season with salt and pepper.  Bring a pot of water to a boil, add the lobster tails, cook for about 5 minutes.  Steam the asparagus over the water while it boils, this only takes a few minutes.  Remove the lobster tails from their shell, cut in half length wise, and place on one side of the meat.  Add the asparagus, and drizzle your lemon juice and butter mixture over top.  Fold the other side over, and tie closed with butchers twine.  Place everything on a rack in a roasting pan, and cook for about 20-30 minutes.