INGREDIENTS:
▢1/2 cup high quality butter, softened
▢2 cloves garlic, minced
▢2 tablespoons fresh parsley, minced
▢1 tablespoon fresh thyme leaves
▢2 1/2 teaspoons kosher salt, divided
▢1 3/4 teaspoons black pepper, divided
▢1 teaspoon lemon zest
▢1/2 cup breadcrumbs
▢2 (5-6 ounce) lobster tails
▢2 (6-8 ounce) ribeye steaks
▢2 tablespoons extra virgin olive oil, divided
▢Lemon wedges, for serving
INSTRUCTIONS:
In a small bowl, combine the softened butter, garlic, parsley, thyme, 1/2 teaspoon salt, 1/4 teaspoon pepper and lemon zest. Use a fork to mix it well, then transfer about 1/4 cup of it into a small bowl. Transfer the rest to a sheet of plastic wrap. Form the mixture into a 1 1/2-inch thick cylinder. Roll tightly and freeze for 10 minutes to solidify, then refrigerator until ready to use.
Melt the butter in the bowl and add the breadcrumbs, tossing to combine; set aside.
Preheat the oven to 375 degrees F, positioning a rack in the center. Line a small baking sheet with aluminum foil and coat it with nonstick spray.
Using kitchen shears, carefully split the top shells of the lobster tails in half lengthwise. Gently insert an upside-down teaspoon between the underside of the shell and the meat and carefully pull the meat away from the shell without removing it.
Place the lobster tails on the prepared baking sheets. Squeeze a lemon wedge over each, then divide the breadcrumbs mixture evenly between them; set aisde.
Pat the steaks dry with paper towels, then season liberally with salt and pepper. Heat the oil in a cast iron skillet over medium-high heat. Add the steaks and sear for 1 to 1/2 minutes per side, then place the skillet in the oven and cook for 4 to 8 minutes, until they reach your desired doneness (medium-rare, 130°F; medium, 130°F; medium-well, 150°F.)
At the same time, place the lobster tail in the oven. Cook for 7 to 10 minutes until the meat is firm and opaque.
Remove the steaks from the oven and allow them to rest for 5 minutes while the lobster finishes cooking.
Arrange the steaks and lobster on individual serving plates, topping each steak with a part of the compound butter. Serve with lemon wedges.
NOTES:
Storage: Store leftovers in a sealed container in the refrigerator for 2-3 days.
NUTRITION
CALORIES: 654KCAL, CARBOHYDRATES: 23G, PROTEIN: 5G, FAT: 62G, SATURATED FAT: 32G, POLYUNSATURATED FAT: 4G, MONOUNSATURATED FAT: 23G, TRANS FAT: 2G, CHOLESTEROL: 124MG, SODIUM: 3478MG, POTASSIUM: 152MG, FIBER: 2G, SUGAR: 2G, VITAMIN A: 1932IU, VITAMIN C: 13MG, CALCIUM: 100MG, IRON: 3MG
Leave a Comment