Lunchbreak: Pinstripes chef Cesar Gutierrez makes surf and turf with linguine

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7 Oakbrook Center Mall
Oak Brook
(630) 575-8700

Surf and Turf with Linguine
Serves 4


2 lobster tails
1/4 cup olive oil
1/4 cup fresh lemon juice
1 Tablespoon fresh dill
1/4 teaspoon salt
1/4 teaspoon black pepper

Preheat grill for medium-high heat.  Cut lobster tails in half lengthwise, exposing flesh. Combine remaining ingredients in small mixing bowl. Brush mixture onto flesh side of lobster tails. Place lobster onto grill and cook for 5-7 minutes, depending on the size of the lobster tail. Make sure to turn once during cooking process.


4 (3-ounce) filet mignon steaks
1 Tablespoon olive oil
salt and freshly ground black pepper

Season the filets with a little salt and pepper. Heat a skillet over medium-high until the pan is hot then drizzle with olive oil. Place the filets into the pan and cook to medium-rare, about 5 to 7 minutes per side. Remove the pan from the heat remove the filets from the pan. Serve steaks while hot.


1 Tbs salt
1 pound linguine
1 qt water
1 bottle 2010 Flowers Perenial Pinot Noir Blend, Sonoma

Bring large pot of water and wine to boil for pasta.  Add linguine, boil 5 minutes and drain. Add in the pasta cook until most of the liquid evaporates over medium-high heat, tossing frequently with tongs. 
Meanwhile in a skillet heat 3 turns of the pan with olive oil over medium-high heat.  Add onions, garlic and chili flakes, salt and pepper, cook till tender 7-10 minutes.  Add some of the wine sauce to deglaze the pan, then scrape into pot to combine with pasta. Toss with parmesan cheese and serve in a plate follow by the steak and lobster garnish with the micro greens.

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