From the episode, “Tropic Lightning”

SERVES 4

YOU’LL NEED

FOR THE STUFFED LOBSTER
2 lobster tails 8 (oz each), thawed
3 tbsp butter
2 shallots, minced
1 tsp fresh thyme, chopped
2 tbsp tomato paste
3 tbsp all-purpose flour
¼ cup brandy
1 tsp tabasco sauce
2 tsp Dijon mustard
1 cup heavy cream
1 lemon, juiced
1 tsp smoked paprika
4 cheese crackers, ground
2 tbsp grated Parmesan cheese
2 tbsp fresh chives, fine chopped
Kosher salt and pepper, to taste

FOR COFFEE-RUBBED TENDERLOIN
1 lb center-cut beef tenderloin
¼ cup ground coffee
1 tbsp kosher salt
1 tbsp sugar
2 tsp butcher ground black pepper

FOR THE CAULIFLOWER PUREE
1 head cauliflower, rough cut
1 qt heavy cream
2 tsp Kosher salt

FOR THE ROAST ASPARAGUS
1 bunch asparagus, bottoms trimmed off
2 tbsp grapeseed oil
Kosher salt and pepper, to taste

FOR THE RED WINE SAUCE
½ cup red wine
1 shallot, rough cut
6 sprigs fresh thyme
1 ½ cups beef demi-glace
1 tbsp butter

MAKE IT

STUFFED LOBSTER TAILS
1) Preheat oven to 375 degrees.
2) Bring a pot of salted water to a boil. Add the lobster tails and cook for 8 minutes until cooked through. Place the cooked lobster tails into ice water to chill immediately.
3) While the lobster tails are cooling down, melt the butter in a sauce pot over medium heat. Add the shallots and thyme and cook for 30 seconds. Add the tomato paste, stir well and continue to cook for 30 seconds. Add the flour and stir well and deglaze the pan with brandy. Continue to stir and add then add the tabasco sauce, mustard, heavy cream, lemon juice and smoked paprika. Bring to a slight simmer until thick enough to coat the back of a spoon. Remove from the heat and stir in half of the ground cheese crackers and Parmesan cheese.
4) Cut the cooled lobster tails in half lengthwise and remove the meat from the shells. Place the halved lobster shells onto a sheet pan. Large dice the cooked lobster meat and fold into the stuffing mixture. Stuff the lobster shells with the lobster stuffing mixture. Sprinkle the remaining ground cheese cracker crumbs on top of the stuffed lobster tails.
5) Bake the stuffed lobster tails for 12 minutes or until top is golden brown.

COFFEE-RUBBED TENDERLOIN
1) Mix the ground coffee, salt, sugar and pepper together in a mixing bowl.
2) Generously rub all sides of the beef tenderloin with the coffee rub mixture.
3) Allow the coffee-rubbed meat to sit out at room temperature for 10 minutes to bring the meat up to temp and then place them on the pre-heated grill.
4) Grill for 3 minutes on all sides and then place on a sheet pan and finish roasting in the oven at 375 degrees for 12 to 14 minutes or until internal temperature is 130 degrees F for medium-rare to medium.
5) Allow the cooked meat to rest for 5 minutes before slicing. Slice the rested meat, when ready to plate, into 8 slices and serve 2 sliced per person.

CAULIFLOWER PUREE & ROAST ASPARAGUS
1) In large sauce pot on medium-high heat, add the heavy cream and cauliflower and bring to a simmer. Continue to simmer for 20 minutes until cauliflower is cooked through and very tender.
2) Strain the cooked cauliflower from the heavy cream and reserve the heavy cream. Place the cooked cauliflower into a blender. Add a ½ cup of the reserved heavy cream and carefully puree the mixture until smooth. Season with salt to taste.
3) For the Asparagus, place spears onto a sheet pan and drizzle with the grapeseed oil. Season with salt and pepper and roast in the oven at 375 degrees for 12 minutes.

RED WINE SAUCE & PLATING
1) In sauce pot on medium-high heat, add the red wine, shallot and thyme sprigs. Allow the wine to reduce by half and then add the demi-glace. Stir well and continue to bring the sauce to a simmer. Whisk in the butter and set aside.
2) To plate the dish, place a large spoonful of the cauliflower puree onto the center of the plate. Next place the stuffed lobster tail next to the puree. Arrange the roasted asparagus next to the lobster. Place 2 slices of the beef tenderloin next to the asparagus and ladle the red wine sauce over the meat and serve.