Grilled Filet and Butter-Poached Maine Lobster with Chef Dave Banks

**Stay tuned for tips and techniques from the nation’s top chefs in the chef’s kitchen!** In today’s episode, I am joined by renowned chef David Banks at the Harry Savoy Grill in Wilmington, Delaware. Get ready as we dive into the art of cooking a mouthwatering grilled fillet with butter-poached Maine lobster.

This dish may seem simple, but the flavors are anything but. We start by grilling a perfectly seasoned six-ounce filet, creating a delightful char that enhances the overall taste. Meanwhile, the Maine lobster is gently poached in a buttery bath, ensuring a tender and succulent finish.

What makes this cooking method unique is the gentle simmering of the butter and the liquid, allowing the lobster to cook through while remaining tender and juicy. With the lid on, it can sit for 10 to 15 minutes, absorbing all the flavors beautifully.

Once both the fillet and lobster are cooked to perfection, it’s time to plate and serve. Whether you choose to pair it with a delicious sauce or savor its natural buttery sweetness on its own, this dish is guaranteed to satisfy your taste buds.

Join us in the chef’s kitchen as David Banks showcases his culinary expertise and shares his tips for creating a remarkable grilled fillet with butter-poached Maine lobster. Visit chef’s kitchen dot tv for today’s recipe and explore a wide range of other delectable recipes featured on the show.

– [Harry Savoy Grill](link_to_harry_savoy_grill_website)
– [Culinary Institute of America](link_to_cia_website)
– [Maine Lobster Festival](link_to_lobster_festival_website)

Lennard Taylor

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