cooked PEI lobsters (1 ½ lbs each)
tbsp unsalted butter
leek, halved lengthwise, thinly sliced (white and pale green parts only)
tbsp all-purpose flour
cup dry white wine
cup chicken stock
cup 35% cream
cup roughly chopped dill
tbsp roughly chopped capers
tsp lemon zest
tbsp olive oil
PEI tenderloin steaks (½ lb each)
freshly ground black pepper
Carefully remove lobster meat from shells. Chop the meat from the tail into ½-inch pieces and keep the claws intact. Set aside.
Melt butter in a large pan over medium-high heat, add leeks, season with salt, cook until softened 4 - 5 minutes, stirring often. Add flour and cook for 1 minute. Deglaze pan with white wine and cook until reduced by half. Add chicken stock and bring to a boil, once boiling lower heat to a simmer, cook 6 - 8 minutes until reduced by half. Stir in chopped lobster and claws, cream, dill and capers, let cook for 1 – 2 minutes. Remove from heat, stir in lemon zest, season with salt and pepper.
While lobster sauce is cooking, heat olive oil in medium sized cast iron pan over medium high heat. Pat steaks dry with paper towel and season both sides generously with salt and pepper. Once oil is hot, add steaks to the pan cooking until medium rare, about 6- 8 minutes, flipping every minute to ensure even cooking on both sides. Remove steak from pan, transfer to a plate and let rest for 10 minutes before slicing.
Plate steak on a serving platter and pour over lobster cream sauce.
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