HERB ROASTED LOBSTER AND STEAK
INGREDIENTS:
4 TBsp unsalted butter, softened 1/4 cup chopped fresh flat-leaf parsley 2 TBsp finely chopped fresh chives 1 TBsp finely chopped fresh oregano 1 TBsp lemon juice 3/4 tsp fine sea salt, divided 2 (4-to 6-oz) shell-on lobster tails, thawed and cut down the middle with kitchen shears 2 (12- to 14-oz) dry-aged rib-eye or New York strip steaks 1/2 tsp ground black peppers 1/2 TBsp extra-virgin olive oil 1 lemon, cut into wedges for serving
PREP TIME
COOK TIME
TOTAL TIME 1 Hr 20 Mins
20 Mins
1 Hr
PREPARATIONS:
Preheat the oven to 450°F. In a bowl, mix together butter, parsley, chives, rosemary, oregano, lemon juice, and ¼ tsp of salt. Spread 1 tsp herb butter over the meat on each piece of lobster and arrange on a rimmed, foil-lined baking sheet, cut-sides up. Roast until just cooked through and opaque in the center, 8 to 10 minutes. Meanwhile, season steaks all over with remaining salt and pepper. Heat oil and 1 Tbsp of the herb butter in a large cast-iron skillet over medium-high heat and cook steaks, flipping once, until deeply browned and medium-rare (about 130°F) or desired doneness, 8 to 10 minutes total. Top each steak with 1 Tbsp of the remaining herb butter. (Save remaining butter for another use.) Let rest for 5 minutes and then serve steaks alongside lobster with wedges of lemon.
30 | TNT MAGAZINE
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