Drunken Lobster Mushroom Sauce Over Steak Recipe

"This is a very rich and decadent sauce; definitely not meant for a weeknight meal - however, great to entertain with, or for 'that special' dinner. Now, it is actually pretty quick cooking. By the time your steaks are done and rested - your sauce is done. And, to make this affordable and easy ... keep an eye out for frozen lobster tails on sale; they are a good bargain. Also, I like to get the pint of pre-sliced mushrooms; they work great for this dish. You can always buy organic ones; or, a specialty mix - but, honestly, the classic white button pre-sliced ones work just fine. This sauce is to be served over 4 individual plated steaks. However, you could plate this family style, using skirt steak or a large rib eye - sliced; and serve up to 6 people. Again, decadent, rich, and delicious."

Step by Step Method

Step 1

Lobster ... First - I look for lobster tails on sale - fresh or frozen. Frozen lobster tails work great for this - and, they can be a good bargain. Make sure if they are frozen; to thaw in a colander, out of the package, over a bowl and covered with plastic wrap. You don't want them sitting in water as they thaw.

Step 2

Once the lobster is thawed, split the shell in half lengthwise; and, remove the meat. Then, dice the lobster into 1/2-3/4" pieces. Remember, the lobster is part of the sauce; so, you don't want 'too big of pieces;' however, you don't want it to fall apart in the sauce. The lobster will be mixed with the mushrooms and cream.

Step 3

Steak ... Season your steaks with plenty of salt and pepper on both sides; and, let them rest on the counter before cooking. I prefer an outdoor grill - but, you can use a grill pan, cast iron skillet; or, whatever type of pan you have. Note: You never want to cook with a cold protein; you want the steak basically room temperature.

Step 4

This recipe is more about the sauce; so, cook your steaks using whatever method you like. An outdoor or indoor grill, cast iron skillet, etc.; and, cook it to whatever doneness you prefer. Personally, I like my steak medium rare for me. Once the steak is done; make sure to let it rest a good 5 minutes before serving.

Step 5

*See Note: Obviously, I use olive oil just to grease or season my outdoor grill or grill pan; but, if using a cast iron, I may use only butter. And, if using a stainless type of pan, I may use a mix of olive oil and butter. Again, use whatever method you like to cook your steaks.

Step 6

Sauce ... As the steak are cooking; prepare your sauce. Add the butter to a saute pan (I prefer non-stick); and, bring to medium high heat. Add the mushrooms; and, saute 3 minutes, just until they begin to brown. Then, add the shallots and season with salt and pepper; cook another minute, stirring often. Deglaze the pan with the cognac, and cook just a minute - remember, always add the alcohol off the burner (heat) - then, return to the heat. Once the alcohol has cooked off for a minute, add the cream; and, bring to just under a boil - reduce to medium low heat, and simmer for 4-5 minutes. The cream will naturally thicken.

Step 7

Finish ... As the steak rests, finish the sauce. Bring the sauce up to medium-medium high heat (not boiling); and, add the lobster. Stir, and return to a simmer for 2-3 minutes, the lobster will cook very quickly. Basically, you are just poaching the lobster. Season again with salt and pepper; and, add the tarragon and parsley.

Step 8

Serve and ENJOY! ... Plate the steaks; and, top with the lobster mushroom sauce. I like to finish with chopped chives. As mentioned; I have served this over a sliced skirt steak too; which is more family style - equally as good. Orzo - my favorite; or, even a bed of baby spinach is perfect to serve the steak on. I love a side of roasted cherry tomatoes with balsamic dressing. It's elegant enough for a dinner party or special dinner; but, not difficult.