Drink.  Learn.  Laugh.  Repeat.

Welcome Back!Sign in here:

Not Registered?Become one of our thirsty clan 310,576 strong:

Register Today!

Steak Smothered Lobster Potatoes

Tender slices of tenderloin over Lobster Mashed Potatoes, drizzled with a quick wine reduction and bacon bits. Serves 4-5 -- Medium

3 bacon-wrapped filet mignons
1 TBS olive oil
2 tsp minced garlic
sea salt and cracked pepper
1/4 cup vermouth, or vermouth and lobster stock
Lobster Mashed Potatoes – recipe follows
Steamed veggies

Remove bacon from fillets and fry in a large, heavy skillet to release fat and crisp, remove, chop and reserve. Combine olive oil and garlic and rub over steaks, and then season with sea salt and pepper.

Sear steaks in the bacon fat, cooking to rare (for thick or medium to well-done steaks, sear the first side, flip steak and transfer pan to 375 degree oven to finish). Remove short of desired temperature, cover and rest for at least five minutes. Deglaze pan with vermouth, or 1 TBS vermouth and 1/4 cup lobster stock (made from shells if desired) and reduce by half.

Make Lobster Potatoes according to recipe below. Slice the steak on a bias. Stir cold butter cubes into potatoes, and immediately plate, scooping tall dollops of potatoes onto the center of a plate and surrounding with plain steamed veggies. Top potatoes with slices of steak, drizzle with 1 TBS sauce, sprinkle with reserved bacon bits.

Notes: To make lobster stock, break up shell and stir fry with oil, a dash of garlic and ginger; 1/4 cup thinly sliced carrots, celery and parsley; along with pinches herbs, sea salt and pepper to taste. Sizzle over high heat until beginning to brown, and splash with 1/2-cup vermouth. When reduced, add 4 cups of water. Reduce to taste, roughly 50 – 75%.

Lobster Mashed Potatoes

2 pounds potatoes,
10-16 oz lobster tail meat (about 2 tails)
1 tsp kosher salt
8 TBS (1 stick) salted butter, separated
1/2 cup heavy cream
1/2 cup milk
pinch of sugar
fine sea salt and white pepper to taste
fresh Italian parsley, chopped

Place the potatoes in a large saucepan with kosher salt and enough water to cover. Bring to a boil, reduce to a simmer, cover and cook until tender. Test for doneness by piercing into the center with a fork, if the potato falls easily from the fork, they are done. Drain hot water into mixing bowl (to preheat) and drain potatoes well. Rinse pot and potatoes in hot water and place back onto warm stove to dry up water.

Meanwhile, combine the cream and milk with a pinch of sugar (optional, to inhibit scorching) in a second saucepan and simmer to reduce slightly - keep warm. Also remove lobster meat from shells, remove vein, rinse, and cut into bite-sized pieces along natural seams. Cut remaining butter into cubes about the same size as the lobster and keep refrigerated.

Mash or whip potatoes, slowly stirring in the warm milk mixture as needed. Season to taste with fine sea salt and white pepper. Hold warm at this point until ready to serve.

When the steak is resting, warm the lobster pieces in a pan with 1 TBS butter and fold into warm potatoes along with the parsley and the butter pats and serve immediately in the center of the plate with slices of steak on top and surrounded with plain steamed veggies.

If you'd like more delicious recipes and wine pairings, join my website.

Visit 's wine and food blog TonysMarket.

If you liked this recipe, you may also like these vegetables & salads and wine recipe pairings:

Return to Recipes



Join me in a free online video class to learn the secrets to perfect pairings.

Wine of the Week

As featured on  

CTV Wine of the Week!

Vignerons De Buxy Buissonnier White Wine
Montagny, Burgundy A.C. ...

Natalie MacLean

Natalie MacLean offers North America's most popular online wine and food pairing classes. She was named the World's Best Drinks Writer at the World Food Media Awards in Australia.

Natalie has published two books with Random House, both selected as one of Amazon's Best Books of the Year.

Join 310,576 thirsty wine lovers who get access to all of her wine reviews by becoming a member of her site. Take a free online pairing class with her here.



Know the wines you want before you even get to the store with my wine reviews. Join now. It's free.

Red, White & Drunk All Over

  Best Books of the Year

Red, White & Drunk all over by Natalie MacLean

Natalie MacLean writes about wine with a sensuous obsession... and often laugh-out-loud funny... Terrific.

Rex Pickett, Sideways

Ms. MacLean is the disarming Everywoman. She loves wine, loves drinking ... ultimately, it's a winning formula.

Eric Asimov, The New York Times


Access my reviews on mobile with the bar code scanner.


Unquenchable: A Tipsy Search

  Best Books of the Year

Unquenchable by Natalie MacLean

Natalie MacLean is a new force in the wine writing world ‐ a feisty North American answer to Hugh Johnson and Jancis Robinson. She can write beautifully about wine.

The Financial Times of London

There are very few people in the wine world who "get it" and Natalie is one of those who brings more fun to a buttoned-up and stodgy game.

Gary Vaynerchuck, Wine Library TV

Starting a Wine Cellar?

Expert advice for all budgets

Insider tips on starting a wine cellar
From wine racks to underground caves, insider tips on size and space, number of bottles, ideal conditions and reputable resources.   learn more  




Winner World's Best Drink Writer
WFour-Time Winner James Beard Foundation
Five-Time Winner Association of Food Journalists
Six-Time Winner Bert Greene Award
Best Wine Literature Book Gourmand World Cookbook Awards
Online Writer of the Year Louis Roederer International Wine Writing Award