is a luxurious and flavorful dish that’s perfect for a special meal. Here’s a simple way to prepare both the lobster and steak for a delicious pairing:
Butter Seared Lobster
Ingredients:
4 lobster tails (fresh or frozen)
3 tbsp unsalted butter
2 cloves garlic, minced
1 tbsp fresh lemon juice
1 tsp fresh parsley, chopped
Salt and pepper to taste
Lemon wedges (for serving)
Instructions:
Prepare the Lobster Tails: If using frozen lobster tails, thaw them first. Using kitchen shears, cut down the top of each lobster tail and gently pull the meat out, leaving it attached at the base. You can optionally remove the vein.
Cook the Lobster: Heat a large skillet over medium-high heat and melt the butter. Add minced garlic to the butter and sauté for about 1 minute until fragrant.
Add the lobster tails to the skillet, flesh-side down. Sear for about 2-3 minutes, then flip them over and cook for another 3-4 minutes, or until the lobster meat is opaque and cooked through.
Finish: Drizzle the lobster with fresh lemon juice and sprinkle with chopped parsley. Season with salt and pepper to taste. Serve with lemon wedges on the side.
Steak (Ribeye, Filet Mignon, or New York Strip)
Ingredients:
2 steaks (ribeye, filet mignon, or New York strip)
2 tbsp olive oil
3 tbsp unsalted butter
2 cloves garlic, smashed
2 sprigs fresh rosemary or thyme
Salt and pepper to taste
Instructions:
Prepare the Steak: Remove the steaks from the fridge 30-60 minutes before cooking to bring them to room temperature. Season both sides generously with salt and pepper.
Sear the Steak: Heat a large cast-iron skillet over medium-high heat. Add olive oil and heat until shimmering.
Add the steaks to the pan and sear for 3-4 minutes on the first side without moving them to get a good crust. Flip the steaks and add butter, garlic, and herbs to the pan.
Baste and Cook: As the butter melts, tilt the pan slightly and use a spoon to baste the steaks with the butter. Continue cooking for 3-4 more minutes for medium-rare, or longer depending on your desired doneness.
Rest the Steak: Remove the steaks from the skillet and let them rest for 5-10 minutes before serving to allow the juices to redistribute.
Serving Suggestion:
Plate the butter seared lobster alongside the perfectly cooked steak. Serve with some garlic mashed potatoes or roasted vegetables, and enjoy with a glass of wine for a complete indulgent meal.
Butter Seared Lobster and Steak
