This is one of the greatest comfort food dishes of all time.  Just typing this makes me happy.
As is often the case, I had a fabulous meal in a restaurant and couldn’t wait to get home to try to recreate it.  Jeanie and I were vacationing in Aspen Colorado.  We had spent a beautiful summer afternoon walking around downtown visiting shops and admiring the breathtaking scenery.  We walked past a restaurant with a lovely outdoor seating area and decided to have an early dinner to avoid the inevitable evening rush.  We ordered drinks and just then, a server walked past with a plate for another guest, and I knew I had to have that!  Could it possibly taste as incredible as it looked?  The answer is yes.

We all know what it is like when someone presents a plate that is almost too pretty to eat.  The aroma of tomato, fresh basil, and freshly grated parmesan cured me of that feeling immediately.  I grabbed my dining tools and went in.  I am certain that my eyes rolled back in my head.  I slowed way down so that I could savor every single bite.  Such creaminess.  The flavors and textures were extraordinary. The sauce was so robust that it must have been in the making all day.  I wish I could remember the name of that place.  Anyway, no shortage of fine dining in Aspen or most anywhere these days including Grand Rapids.  So many of us are food wise.  We care about quality ingredients, preparation technique, and imaginative presentation. Food awareness has been a boon to many cities experiencing growth and renewal.  I am delighted to see it and in awe of the talent and skill of our professional chefs.
I hope you give this a try and please share the results with me.  This is my attempt at duplicating the beautiful meal I was served on vacation more than a decade ago, and I still remember vividly, with the exception of the name of the establishment


Set oven to broil.
season tenderloins on both sides with salt & pepper and wrap with bacon.  Secure with toothpick.  Place on broiler pan or cast iron skillet.  Broil for approximately 8 minutes, then flip to other side and go another 8 minutes.  (Ovens vary so I rely on an instant read thermometer.
I generally remove them at an internal temp of 110’ and let them rest for a few minutes.
While tenderloins are cooking melt half of the butter in a skillet with the white wine and the OLD BAY.  Reduce until the butter turns a nutty brown.  Add the chopped lobster meat and sauté’.This will happen quickly. Add the remaining butter and chopped garlic for about 30 seconds or until all the butter has melted.
Plate the steaks, top with lobster meat and spoon brown butter sauce over the top.


  • 12 ounces (1 box) Jumbo pasta shells
  • 5 sweet (or hot) Italian sausages-casings removed
  • 2 Tbs olive oil
  • 4 cups fresh spinach
  • pinch of crushed red pepper flakes (optional)
  • 2 shallots-small dice
  • 3 garlic cloves-minced
  • 5 cups of Marinara or your favorite jarred sauce
  • 2 (15 oz) containers of whole milk ricotta cheese
  • 1 1/2 cups grated Parmesan cheese
  • 4 large egg yolks
  • 3 Tbs chopped fresh flat leaf Italian parsley
  • 3 Tbs chopped fresh Basil leaves
  • 1 1/2 tsp salt
  • 1/2 tsp fresh ground black pepper
  • 1 cup shredded mozzarella cheese

Pin It on Pinterest

Share This