Wait until you give this recipe a go. White truffle perfumed Surf & Turf, need we say more?
Cut the lobsters in 1/2. Separate the claws and crack the claws using a kitchen mallet.
Put a good splash of olive oil in a frying pan, add 3 to 4 sliced garlic cloves, begin to brown and add the lobsters meat side down- add the claws and immediately add about 2 cups of white wine and cover, keeping fire on high heat. Continue to cook covered until the lobster tails begin to cook 50% of the way. Remove the semi cooked bodies and leave the claws to continue cooking, covered.
Add about 1 more cup of chicken broth (or veggie broth, or fish broth) and continue cooking claws covered.
Remove the meat from the tails/bodies using tongs.Put aside.
Remove the claws about at about 8 minutes boiling time or when they seem cooked. Using a kitchen scissor cut the claws, remove the meat. Do not discard the sauce. Shut off the flame of the juicy sauce and put aside keeping it in the frying pan.
Bring the sauce back to a good boil and add a good amount of truffle oil and reduce the sauce by 1/2 or until it becomes a little thick. Taste for seasonings.
Place the lobster meat on a baking tray, separating the bodies and claws.Spoon this sauce on top of the lobster meat, then top with some bread crumbs.
Place a good sprinkle of bread crumbs on top of meat. Place in oven at 375/400 for a few minutes until lobster is cooked through.
For the garnish: Saute some sliced zucchini and asparagus with a splash of olive oil, season with salt/pepper. Use for garnish. For the meat, simply sauté a portion of filet mignon to preferred temperature and serve together with lobster (see main photo).