Succulent Steak and Lobster
This dish combines perfectly seared steak with tender lobster meat drizzled in garlic butter, making it ideal for special occasions.
Ingredients
For the Steak
- 2 pieces ribeye steaks (about 1-inch thick)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 sprigs fresh rosemary or any other fresh herbs
For the Lobster
- 2 pieces lobster tails
- 1/2 cup unsalted butter, melted
- 2 cloves garlic, minced for the lobster mix
- 1 tablespoon lemon juice
- Chopped parsley for garnish, optional
Instructions
Preparation
- Pat your ribeye steaks dry with a paper towel. Generously season both sides with salt and pepper, and let them sit at room temperature.
- Cut down the middle of the lobster shell using kitchen scissors, leaving the tail intact. Pull the lobster meat up and rest it on top of the shell.
Cooking
- In a small bowl, mix melted butter, minced garlic, and lemon juice. Brush this mixture over the lobster tails.
- Preheat your grill or oven to medium-high heat and cook the lobster tails for about 8-10 minutes, brushing with more garlic butter halfway through.
- Heat a large skillet over medium-high heat with olive oil. Sear the steaks for about 4-5 minutes per side for medium-rare, adding minced garlic and rosemary for extra flavor in the last minute.
Serving
- Plate the seared steak alongside the cooked lobster tails, drizzling any leftover garlic butter over the top. Garnish with chopped parsley if desired.
Notes
For best results, use a meat thermometer to ensure precise cooking. Olive oil can be used instead of butter if needed, and feel free to substitute herbs based on availability.