1 Maine lobster tail
1 filet (8 ounce)
2 teaspoons Mitchell’s Steak Dust (or like seasoning)
1 tablespoon olive oil
1/4 teaspoon salt and pepper mix
1/4 teaspoon Spanish paprika
1/2 cup egg yolks
1/2 teaspoon lemon juice
11/2 tablespoon water
1 1/2 cup drawn butter
salt to taste
white pepper to taste
tobasco to taste
lemon juice to taste
orange juice to thin hollandaise
1.2 ounces dried tarragon
2.5 ounces minced shallots
1/4 teaspoon black pepper
1 cup tarragon vinegar
1 tablespoon minced parsley
Sea Salt Baked Potato
1 Idaho potato
1/2 ounce butter
1 teaspoon sea salt
1 tablespoon whipped butter
1 tablespoon sour cream
1 tablespoon scallions, sliced thin
1 lb. butter
1 lb. margarine
4 ounces minced parsley
Wash skin off potato under cold water until clean. Rub potato with butter and sprinkle with sea salt. Bake at 375 degrees for 40-45 minutes.
For service : split open and top with butter, sour cream and scallions.
You will need Hollandaise and Tarragon Reduction prepared in order to make the Bearnaise sauce.
For the Hollandaise, whip egg yolks with the lemon juice and water. Stir vigorously, but do not scramble. Add drawn butter slowly to incorporate. Season with salt, white pepper, and tobasco. Thin to proper consistency with orange juice.
To prepare the Terragon Reduction combine all ingredients and reduce almost dry.
Now fold Tarragon Reduction and parsley into the Hollandaise mixture to make Bernaise. Reserve Bernaise for service.
To prepare parsley butter bring butter and margarine to room temperature.
Put butter and margarine into a mixing bowl. Mix until blended smooth, and add parsley, and mix for 30 seconds. Do not over mix, butter will turn green. Place filet on a seasoning platter. Dust with Mitchell’s Steak Dust, lightly coat, and brush with oil. Grill steak to desired temperature and brush on all sides with parsley butter.
Brush Maine lobster tail with parsley butter. Season with salt and pepper and paprika. Bake in oven until cooked through. Brush with parsley butter.
Serve filet, Maine lobster tail, and sea salt baked potato on awarm platter with Bernaise sauce, drawn butter, and a lemon wrap.
Garnish with watercress sprig.