Filet & Lobster (or Shrimp) Skewers with Herb Marinade/Sauce

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When asking my husband what he’d like for his Father’s Day dinner, he replied “filet…..and lobster.”  He said this tongue in cheek as he knew we’d have about 20 people over.  You do the math.  What would filet and lobster cost me for about 20 hungry folks?  While we immediately negated the thought due to the size of our gathering, I also had a thought that I tossed around in the back of my mind.


I love my husband dearly and I love to “make it happen” when he wants something.  It didn’t take long for me to accept the filet and lobster challenge and knew if I could stretch those pricey proteins we could certainly have surf and turf for the Father’s Day festivities.  Enter filet & lobster skewers.

I LOVE POTATOES ON MY SKEWERS. THEY OFFER A COMFORTING CARB BITE, BUT YOU CAN LEAVE OUT OF YOU PREFER

INDULGENT LOBSTER MAKES THESE SKEWERS SPECIAL

I did a dry run on a Monday night to make sure this was a Father’s Day celebration worthy recipe and was not disappointed.  The gorgeous tender filet, buttery lobster and all the vibrant and colorful veggies plus that garlicky, verdant herb sauce was a skewer full of wonderful.


Tim approved.  “So good” was repeated quite a few times as he gobbled up the 2 skewers I placed in his plate.

LOVE THIS SAUCE!

I am a total fan of the herb sauce.  It’s great on so many things and will keep for a while in your refrigerator.  The flavors deepen after an hour or so and they are bold, garlicky and fresh.  Crazy good.  Try tossing with pasta, or drizzled over a piece of seared fish or chicken breast.  Dip some crusty bread in it.  You’ll love it too.


This recipe serves 4, but essentially you need one 4 to 5 ounce filet and 1 lobster tail for 2 people so you can do the math and make a larger quantity if needed.  You can also go much more sparse on the filet and lobster and load up with more vegetables.  Less expensive shrimp can also easily be substituted for the lobster to you have a great deal of creative license with this one.

MIX EVERYTHING TOGETHER AND THREAD ON SKEWERS

SKEWERS READY FOR THE GRILL!!

FILET & LOBSTER (OR SHRIMP) SKEWERS with Herby Sauce

If using wooden skewers, soak them in water for a bit before using.  This will make 8 skewers


Skewers (makes 8)
2 4 to 5 oz. beef tenderloin filet, cut in bite sized pieces
2 lobster tails (shell removed and vein removed as well if present & cut into bite sized chunks) or equivalent amount of peeled and deveined large shrimp 
1 cup new red potatoes cut into bite sized chunks (precook in the microwave covered for about 3 to 4 minutes then let cool to room temperature)
1 zucchini, cut in half moon pieces about 1/2 inch thick
1 red bell pepper, cut in bite sized chunks
8 button or cremini mushrooms, scrubbed clean and woody stems removed


Any combination of veggies will work.  I sometimes add onion or bits of asparagus.   Precooking the potatoes is necessary if you’re using them so that they’ll cook at the same time as the other vegetables.  If you don’t want to microwave them, then boil in a bit of water until nearly tender and let cool to room temperature.


Place all the cut vegetables, filet and lobster or shrimp in a large bowl,  Pour half the herb marinade/sauce over and mix well.  Thread the vegetables on the skewers alternating different veg with bits of filet and lobster.  I always start with a mushroom on the bottom (threading it on first).


Grill on an outside grill or indoor grill pan until the steak is just done to your liking and the vegetables begin to char..  The lobster or shrimp will cook very quickly.  Remove from grill and either drizzle remaining herb sauce over the top or serve alongside.


Herb Marinade/Sauce


1 cup mixture of fresh herbs such as parsley and cilantro (mint works well also)
1 small shallot, roughly chopped
1/4 cup red wine vinegar
1/2 cup olive oil
2 garlic cloves, peeled
1 teaspoon chili flake (I like Aleppo chili flake)
1 teaspoon sea salt 


Place all ingredients in a food processor or blender and blend until smooth.  Bit of green fleck are totally fine and make the sauce quite pretty.  This can be made in advance and refrigerated for several days.  The flavors develop after it sits awhile.  This is great on roasted vegetables, meats of many kinds and fabulous on fish.