I would just steam and serve along side the tenderloin....with drawn butter.
A classic surf and turf is either a small lobster tail or half a small cold water lobster...steamed or grilled and served along with a small grilled tenderloin.
Lobster is so rich by itself, it seems like overkill to make a bisque or a thermadore or newberg to serve with beef filet.
Linda C

Here's the lobster bisque recipe I use. It's delicious but Linda's right...very rich. I would enjoy a small cup as a first course with the tenderloin but agree that classic surf/turf is probably a better option.

Lobster Bisque

Ingredients
2 lobsters
5 tablespoons extra-virgin olive oil
5 tablespoons unsalted butter
2 leeks, halved lengthwise
2 onions, halved
2 stalks celery, in big chunks
2 carrots, in big chunks
6 sprigs fresh thyme
4 strips orange zest
2 tablespoons tomato paste
1/2 cup cognac
3 tablespoons all-purpose flour
4 cups heavy cream
1 teaspoon whole peppercorns
Kosher salt and freshly ground black pepper
Finely grated orange zest, for garnish
Finely chopped chives, for garnish

I usually serve lobster bisque as the main event & usually with grilled brie and tomato toasts.

Directions

Dispatch the lobsters by plunging a sharp knife directly behind its head. Cut the lobster in half lengthwise; make sure to collect the juices that will run out. Remove the claws and tail pieces and set aside. Remove the head sac and liver and discard them; cut the body into pieces. You can have your fishmonger do this if you're uncomfortable with the procedure.

Heat 3 tablespoons olive oil in a large pot over medium heat and melt 3 tablespoons butter in it. Add the chopped lobster bodies and heads and their juices, the leeks, 1 onion, celery, carrots, 1/2 the thyme, 1/2 the orange zest and the tomato paste. Cook until the shells are red and the vegetables are soft, about 10 to 15 minutes. Remove the pot from the heat and carefully pour in 1/4 cup cognac. Ignite the cognac with a long kitchen match and let the alcohol burn off. Return to the heat, sprinkle in the flour, stir, and cook for another 2 minutes. Add water to cover and stir up all the browned bits on the bottom of the pot with a wooden spoon. Add the cream and bring to a boil. Immediately decrease the heat and gently simmer until the soup is reduced and thickened, about 30 to 45 minutes. Strain this into a clean pot and season with salt and pepper if needed; keep warm.

Meanwhile, heat the oven to 400 degrees F.

Heat the remaining 2 tablespoons olive oil and 2 tablespoons butter in an ovenproof skillet over medium heat. Add remaining onion, thyme, bay leaf, and orange zest along with the peppercorns and let this mixture cook for about 5 minutes. Add the lobster claws and tails; toss to coat with the fat and flavors. Remove the pan from the heat and carefully pour in the remaining 1/4 cup cognac. Ignite the cognac with a long kitchen match and let the alcohol burn off. Put the pan into the oven and roast until the lobster pieces are cooked through, about 15 minutes. Remove the lobster pieces and set aside. When they are cool enough to handle, remove the lobster meat from the claws and tails. Chop the meat roughly and add it to the strained bisque.

To serve, ladle the bisque into warmed soup bowls. Top with the grilled brie and tomato, if desired.

Grilled Brie and Tomato on Crusty Bread:

1 pint cherry tomatoes
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter, softened
6 (1/2-inch thick) slices crusty bread
1/2 pound brie, sliced thin

Heat the broiler. Put the cherry tomatoes onto a baking sheet, drizzle them with olive oil, and season them with salt and pepper. Broil them until they burst; set them aside.

Butter the bread on both sides and top each with several slices of brie. Broil until the cheese is bubbling and slightly browned. Top with the tomatoes. Serve immediately.

Yield: 6 servings

I don't have it written down but I'm pretty sure the recipe came from Tyler Florence's old Food 911 show. I've been using it for about a decade, or so.

/tricia

Live lobsters are going on sale at my local grocery tomorrow and I have two on order, thinking of adding two more to that order!

I will steam two for NYE dinner and the other two I'd like to cook up so I can try this recipe. It looks and sounds good and got great reviews online!

Lobster Mac and Cheese
2009, Ina Garten, All Rights Reserved
Serves:6 to 8 servings
� Kosher salt
� Vegetable oil
� 1 pound cavatappi or elbow macaroni
� 1 quart milk
� 8 tablespoons (1 stick) unsalted butter, divided
� 1/2 cup all-purpose flour
� 12 ounces Gruyere cheese, grated (4 cups)
� 8 ounces extra-sharp Cheddar, grated (2 cups)
� 1/2 teaspoon freshly ground black pepper
� 1/2 teaspoon nutmeg
� 1 1/2 pounds cooked lobster meat
� 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Preheat the oven to 375 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well. Place the mixture in 6 to 8 individual gratin dishes.

Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Linda

If you are going to serve lobster with beef tenderloin, then I would take Linda's advice and serve it just steamed with melted butter. Both lobster and filet are special and they are best served as is.

It is our tradition to have lobster on New Year's Eve. I ordered four live lobsters for just the two of us. Lobster and Champagne. What could be better.

Ann

This always works for a celebration dinner.

ROASTED SURF 'N' TURF

2 lobster tails
1/2 tsp. salt
1/2 tsp. seafood seasoning
1 (3 lb.) whole beef tenderloin
1 Tbs. melted butter or margarine
1 1/2 tsp. lemon juice
6 slices bacon
1/4 cup finely chopped shallots
1/4 cup finely chopped green onions (scallions)
1 clove garlic, finely minced
1/2 lb. Mushrooms, thinly sliced
1/2 cup butter
1/2 cup dry white wine
1 tsp. Worcestershire sauce (optional) or
1 tsp. chopped fresh or 1/4 tsp. dried tarragon (optional)

Place lobster tails, salt and seafood seasoning in a medium saucepan and cover with water. Bring to a boil; reduce heat and simmer 5 minutes. Remove from water and drain. Let cool until able to be handled. Carefully remove lobster tails from shells, keeping meat in one piece. Cut each piece of lobster meat in half lengthwise and set aside.

Cut a horizontal pocket through the center of meat to within 1/2 inch of opposite side of tenderloin, slicing the entire length of tenderloin. Carefully stuff lobster pieces, end to end, inside tenderloin. Combine the 1 Tbs. melted butter and lemon juice; Drizzle on lobster. Fold over tenderloin to resemble original shape and tie with butcher's twine. Set aside.

Cook bacon in a skillet until slightly crisp; drain, reserving drippings. Crumble bacon; set aside.

Put beef in shallow pan and brush entire surface of meat with bacon drippings. Insert meat thermometer in center of roast so the point is right below the lobster, making sure it doesn't go all the way through and touch the pan. Bake at 400 degrees for approx. 25 minutes or until thermometer registers 130 degrees (rare).

While roast is cooking, saute shallots, green onions, garlic and mushrooms in 1/2 cup butter. Add wine and Worcestershire sauce or tarragon (but not both). Simmer until roast is ready. To serve, remove twine and sprinkle top of meat with crumbled bacon. Serve sauce with sliced tenderloin.

Note: The roast can be stuffed earlier in the day and refrigerated (uncooked). Add a few minutes more cooking time if made ahead. The sauce can also be made ahead and reheated.

I would also prefer Surf & Turf and the elegant simplicity. Let your star ingredients (Filet and Lobster) shine.

I do have a recipe for Lobster triangles that is excellent and would make a nice starter, but I know I would prefer a whole lobster to myself or a tail along side the steak if I had the choice.

Alexa

************************************************************

Phyllo Triangles with Lobster Filling
Martha Stewart Entertaining
Makes about 50

1 Steamed Lobster
4 Tbsp unsalted butter
6 scallions finely chopped
¼ cup white wine or vodka
1 ½ tbsp all purpose flour
¼ cup heavy cream
pinch of cayenne pepper
Kosher salt and fresh ground black pepper

1 lb Phyllo
1 lb unsalted butter, melted

Remove meat from lobster and chop. Set aside
Melt 2 tbsp butter in a small skillet and sauté the scallions for 2 or 3 min. Add lobster meat and wine or vodka and stir quickly to combine over high heat. Drain the mixture reserving the liquid.

Melt the remaining 2 tbsp butter in another skillet. Add the flour and cook slowly without coloring the flour for 5 minutes. Add the reserved liquid and cream and stir constantly until the mixture begins to thicken. Stir the lobster meat back into the cream mixture, add cayenne and season to taste. Cool completely before filling the triangles.

Prepare the triangles as you would sharon’s Spanikopita. If you need those directions, I can copy them over.

Another who would just steam or broil the lobster, I just do tails, and serve with drawn butter. Especially for a lobster lover. let the sweetness of the lobster be the star.

However I would also be very happy with a rich bisque served first, followed by a lighter salad and the then the filet.

Lobster and filet done any old way....whats not to like!

I prefer lobster broiled to steamed and, I am a true Annie Hall, I can't bring myself to kill a lobster so I stick to tails. No one's complained.

I agree, just plain lobster with drawn butter, nothing could be better. I usually grill mine and I stick with the lobster tails! Lobster and beef tenderloin, that is a special meal. I hope your DIL enjoys.

Linda, I'm sure it is just our Texas "taste buds," but we were in Ft. Lauderdale a couple of weeks ago at the Capital Grill (I think) and the person next to us just raved about the lobster mac and cheese. We ordered it and didn't care for it at all, but I am a lobster purist.

I had a surf and turf thing for Christmas and went with a few menu changes until I ended up with lobster stuffed mushrooms with tenderloin steaks. My company loved it and I still don't care for lobster. Here is a link to the recipe I used (it's crab and portobello but I used lobster with plain large mushrooms). BTW, it's a supercute website this young lady has.

Here is a link that might be useful: http://www.laurainthekitchen.com/arch/portobello_crabmeat.html

Hey Trixie!

I am a lobster purist too and was so disappointed when I made Lobster Mac & Cheese a few weeks ago... I thought it was a complete waste of lobster, so you aren't alone. I believe I put the recipe in the New Recipes thread.

Alexa

I'm a purist too. The idea of Lobster Mac & Cheese doesn't appeal to me. Although I must say, I've made lobster risotto before and really enjoyed it. I'm also not a big fan of surf and turf. I'd rather have one or the other but not both on the same plate. But that is just me. I know it use to be very popular on some menus.

Cookie that is a cute blog. Her videos are well done. She handles herself well in front of the camera.

Ann

When I first moved to New England it was surprising that restaurants didn't offer surf/turf with lobster tail as I was accustomed to having in the west. There are still a few Red Lobster restaurants around NE that haven't gone out of business that offer surf/turf but at the local places it's rare. Here, lobsters are mostly offered steamed & whole, as bisque, in seafood chowder, or lobster rolls. I think we've only got one restaurant in town that offers grilled lobster tail & it's a tourist place. Hmmm, just checked & they no longer offer it...they've got whole steamed & a lobster taco. Lobster is not something I'd order for a fine dining experience. Since moving here I've come to think of it as more casual fare. No matter how adept I have become at eating whole lobster it's still not something I'd want to eat wearing a little black dress & pearls! lol :)

/tricia

Just want to thank everyone for all the great suggestions. I am leaning toward the surf & turf for DIL's b-day but I will try all the recipes here sometime during the year. They all look soooo good! Can't wait!! Thanks again!!!