You are currently viewing Cooking Together Fine Dining Recipes – Glazed Lobster; Fillet Steak;

Cooking Together Fine Dining Recipes – Glazed Lobster; Fillet Steak;

Our cooking together cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your class and are ready to recreate the meals at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas. 

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Miso & Mango Glazed Lobster Tail – Starter

Ingredients – Serves 2:

  • – 1x big lobster tail, peeled and split in half (lengthways)
  • – 1x shallot, diced
  • – 1x clove of garlic, minced
  • – 2tbsp of sweet chilli sauce
  • – 1tsp of white miso paste
  • – 2tbsp of mango puree (you can just blend some mango
  • – Big knob of butter
  • – ½ cup of water
  • – 2tbsp of veg oil
  • – Salt and pepper
  • – Chopped parsley
  • – Chopped chives


  1. Get a medium frying pan on medium-high heat and add a splash of oil.
  2. Start frying off the lobster tails until nicely coloured on both sides (it doesn’t need to be cooked through yet).
  3. Remove from the pan and set aside.
  4. Add another splash of oil in the same pan as well as butter. Wait until the butter starts foaming and sauté the onion and garlic.
  5. Add all the other sauce ingredients, wait until they melt together, and bring to a gentle simmer.
  6. Place the lobster back and cook in the sauce until done.
  7. Serve immediately.

Crab & Avocado Tian – Starter

Ingredients – Serves 2:

  • – 200g of handpicked white crab meat
  • – 1x small shallot, diced
  • – 1/2 avocado, peeled, sliced
  • – 2cm of ginger, peeled and grated
  • – 2x tbsp of cream cheese
  • – 2xtsp of Japanese mayo (Kewpie)
  • – 1tbsp of chopped chives
  • – 1tbsp of chopped coriander
  • – 1x lime zest and juice
  • – Seasoning


  1. You will also need a metal ring cutter.
  2. Double check the crab meat for any left-behind bits of shell.
  3. Place all the ingredients, apart from the avocado, in a mixing bowl and combine.
  4. Chill until needed.
  5. When you’re ready to serve, place the metal ring on your plate, pile a few tbsp of the crab mix inside and press well, followed by avocado.
  6. Don’t lift the ring just yet, you can put the plate back in your fridge while preparing your miso and mango lobster tails.

Fillet Steak – Main


  • – 1 Fillet Steak
  • – 2 Tbsp Vegetable Oil
  • – 1 Knob of Butter
  • – 2 Sprigs of Thyme
  • – 1 Garlic Cloves, Crushed
  • – ½ tsp Flaked Sea Salt
  • – Pinch Cracked Black Pepper


  1. 30 minutes before you begin, remove the steak from the fridge and allow to come to room temperature.
  2. Place a heavy-based frying pan or griddle pan over a high heat and add the oil.
  3. Season the steaks liberally with flaky sea salt.
  4. When the oil is hot, add the steak carefully to the pan and cook for 2 minutes, then turn .
  5. over and cook for another 2 minutes until both sides have a nice brown crust.
  6. Sear the steak along the edges, then reduce the heat, add the butter, garlic, and thyme.
  7. Continue to cook, turning every 30 seconds and basting the meat with the butter until
  8. you reach the desired cook.
  9. For a rare it should take 4-5 minutes in total with a core temperature of 50 degrees.
  10. 6-7 minutes for medium/60 degrees, and 8 minutes for well-done/70 degrees.
  11. Season the steak with cracked black pepper and rest for the same time it took to cook.

Saffron PeppercornSauce – Main

Ingredients – Serves 2:

  • – 1 shallot, finely diced
  • – 1 clove of garlic, crushed and chopped
  • – 100ml of white wine
  • – ½ tsp of saffron
  • – 1 sprig of thyme
  • – 200ml of veg stock (or just use more double cream)
  • – 1tbs of pickled green peppercorns
  • – 75ml of double cream
  • – 1 tsp of oil for cooking
  • – Salt to taste


  1. Place a saucepan over medium heat again, add oil and heat up. Add onion and sauté until translucent. Add garlic and cook for 2 minutes longer. Add white wine, peppercorns and saffron and reduce by half. Add thyme, stock and double cream and cook until thick

Garlic & Rosemary Sautéed Potato’s – Main

Ingredients – Serves 2:

  • – 400g of new potatoes
  • – 2x clove of garlic
  • – 1x sprig of rosemary
  • – 1 tbsp pomace olive oil
  • – Knob of butter to finish
  • – Seasoning
  • – Optional: red peppers, courgettes etc.


  1. Cut the potatoes in half, do not peel.
  2. Boil some salty water, potatoes will go in for about 5 minutes, depending on size. They need to be medium.
  3. Let airdry, this will finish cooking and will get rid of the excess moisture.
  4. Get a non-stick pan on medium heat, add oil and get it really hot.
  5. Sautee the potatoes until golden, add butter, crushed garlic, chopped rosemary, let the butter foam and serve immediately.
  6. If using any other vegetables, add after potatoes are golden and cook for extra five minutes.

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