Quote:
Originally Posted by jyl
If you would. What I want to know is, how do you get the bacon crisp? Is it baked? Fried whiile rolling around in the pan? Broiled on edge?
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It is very easy to make and I modified it from this recipe down below:
In a large skillet, heat 1 teaspoon of the oil over medium-high heat. Add the pancetta and cook, stirring, until crisp and the fat is rendered, about 5 minutes. Remove with a slotted spoon. Drain off all but 2 teaspoons of fat from the pan. Add the shallots and celery and cook, stirring, until soft, about 2 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the mushrooms and a pinch each of salt and pepper, and cook until the mushrooms give off their liquid, 3 to 4 minutes. Add the green onions and stir. Add the wine, increase the heat, and cook until it has nearly all evaporated, 1 to 2 minutes. Add the parsley and stir. Remove from the heat, stir in the cooked pancetta, and let cool.
Spread the butterflied beef, cut side up, flat on a surface. Spread the pancetta-vegetable mixture in a line across the meat, about 2 inches from the top, leaving a 1/2-inch border on the sides. Lay the lobster tails on top of the mixture, going across the beef. Pull the top flap over the lobster tails and roll the meat over the stuffing, jellyroll fashion, and tuck in the ends. Tie with kitchen twine every 2 inches.
The first time I made it I made it with the pancetta and the wine etc. The last time I made it I did not include as many ingredients as before. I actually used my mini chopper (Cuisinart to dice the lobster meat really like a grated way) Then I mixed about a cup of grated lobster meat with half a cup of bread crumbs and mixed with an egg. I took this mixture and followed the directions to butterfly the beef. I like to wrap with bacon because it really keeps all the mixture in. I broiled these in the oven to each different temp. Mine- well down and Bill's medium rare(1 pink stripe through the middle)
Super easy!!! let me know if you have further questions.