Steak and Lobster Tail

Prep Time 25

Cook Time 20

Servings

Calories 706kcal

Ingredients

Salad

2 cups Spring mix
6 Grape tomatoes halved
6 slices Cucumber
¼ cup Red onion sliced very thin
4 tsp Blue cheese dressing

Steak

8 oz New York strip steak
½ TBSP Steak seasoning your preferred steak seasoning rub
2 tsp Extra-virgin olive oil
¼ cup Beef broth
¼ tsp Fresh thyme minced
2 TBSP Butter plus more for the buttering the bread
2 Baguette hunks

Lobster

2 Lobster tails 4oz tails thawed if frozen and butterflied (see below)
¼ cup Butter melted
2 cloves Garlic crushed
2 tsp Lemon juice
½ tsp Smoked paprika

Seasoning

Salt
Black pepper

Sparkling Water

24 oz Sparkling water cold
1 Lemon sliced

US Customary - Metric

Instructions

Prep the ingredients per the instructions above.
Preheat the oven broiler to 425°F (218°C).
Assemble the salad ingredients into a bowl. Wait to dress the salad until ready to serve.
Season the steaks generously on both sides with steak seasoning.
Prep the lobster: In a small bowl, whisk together the melted butter, garlic, lemon juice, and smoked paprika. Brush the butter mixture over the lobster meat.
Preheat a cast iron skillet or heavy-bottom pan over medium heat. Once hot, add the oil.
Place the steak into the pan and sear well on all sides to get a nice char. Once nicely charred, lower the heat as needed so the steak cooks without burning the outside.
Continue cooking the steaks until they reach your desired temperature using a thermometer (see below). If a more well-done temperature is preferred, it is recommended to finish the steak in a 350°F (176°C) oven so that it cooks evenly and the outside doesn't burn.
Remove the steak from the pan and set it aside to rest. Deglaze the pan with broth, scraping up the browned bits from the bottom of the pan. Then add the thyme and butter. Quickly saute and stir to mix well. Season with salt and pepper to taste. Remove the pan from the heat.
Broil the lobster tails until the meat is opaque and lightly browned, to an internal temperature of 125°F (51°C) using a thermometer.
Warm the bread in the oven for 2 to 3 minutes if desired.
Dress the salad.
Mix the sparkling water and lemon.
Slice the steak against the grain and drizzle the pan just over top. Serve with lobster, salad, bread, and sparkling water.

Notes

Steak Internal Temperatures:
Rare: 115 - 120°F (46 - 48°C)
Medium Rare: 125 - 130°F (51 - 54°C)
Medium: 135 - 140°F (57 - 60°C)
Medium Well: 145 - 150°F (62 - 65°C)
Well Done: 160°F (71°C)

To butterfly the lobster tails:
Using kitchen shears, cut down the center of the shell lengthwise, starting from the end opposite the tail fins, and continuing down until you reach the tail but without cutting the tail. You want to cut through the top of the shell but don't cut through the bottom shell. Use your thumbs and fingers to spread open the shell on top, then gently pull the lobster meat upward, separating it away from the bottom shell, leaving the end attached to the tail fin intact. Slightly push together the empty shell underneath and place the row of meat on top.

Nutrition