1 (6 to 8-ounce) Florida spiny lobster tail, cut in half lengthwise
1 (10 to 12-ounce) Florida beef tenderloin steak
1 tablespoon fresh herbs (rosemary, thyme, parsley), chopped fine
1 teaspoon all-purpose Florida seasoning blend (such as Everglades)
1 teaspoon olive or vegetable oil, for cooking
10 to 12 ounces fresh Florida snap beans, snapped at stem
1/2 teaspoon fresh garlic, chopped fine
1 tablespoon Florida Herb-Citrus Butter, plus additional melted butter for dipping
1/2 lemon, squeezed
Sea salt and fresh ground pepper, to taste
Preheat a medium-sized sauté pan over medium-high heat. Season all sides of the beef tenderloin with 3/4 of the seasoning blend and half of the chopped herbs. Add the cooking oil to the preheated sauté pan. Carefully add the seasoned beef tenderloin to the preheated pan. Cook the tenderloin for 2 to 4 minutes on each side. When the desired doneness is reached, remove tenderloin from the pan, allow to rest and top with a pat of Florida Herb-Citrus Butter. The butter should start to melt over the cooked tenderloin, adding lots of flavors and serving as a sauce.
Season each half of the Florida lobster with the remaining seasoning blend and chopped herbs. Add the lobster tails facedown to the same preheated pan where the beef was cooked along with the fresh snap beans. Cook the lobster tail halves for about 3 to 4 minutes. Turn the lobster over and continue to cook until meat is just opaque in the center, about 3 minutes. The snap beans will be done cooking about the same time as the lobster, depending on desired crunchiness. Remove the lobster from the pan and let it rest. Season the snap beans with the fresh garlic and a squeeze of lemon juice. Squeeze more fresh lemon juice over the cooked lobster tails. Serve the Florida beef tenderloin and spiny lobster with the snap beans on a large plate to share. Serve with extra melted herb-citrus butter for dipping.
Send this recipe to an email address.
Text this recipe to your phone or to a friend. US only.
Get the monthly Fresh From Florida Club newsletter delivered right to your inbox. Each issue features two seasonal recipes that are simple to prepare and use "Fresh From Florida" ingredients.See How it works Sign Up