Herb Roasted Lobster and Steak
4 tablespoons unsalted butter, softened
¼ cup chopped parsley
2 tablespoons finely chopped chives
1 tablespoon finely chopped oregano
1 tablespoon finely chopped rosemary
1 tablespoon lemon juice
¾ teaspoon sea salt
2 (4 to 6 ounce) shell on lobster tails, thawed and cut down the middle with kitchen shears
2 (12 to 14 ounce dry-aged rib-eye or New York strips steaks
½ teaspoon black pepper
½ tablespoon olive oil, extra-virgin
1 lemon, cut into wedges for serving
- Preheat oven to 450 degrees.
- Mix butter, parsley, chives, rosemary, oregano, lemon juice, and ¼ teaspoon salt in bowl.
- Spread 1 teaspoon herb butter over the meat on each piece of lobster and arrange on a rimmed, foil-lined baking sheet, cut sides up. Roast until cooked through and opaque in center, 8 to 10 minutes.
- While lobster is cooking, season steaks with remaining salt and pepper. Heat oil and 1 tablespoon of the herb butter in a large skillet over medium-high heat and cook steaks, flipping once, until deeply browned and medium-rare (130 degrees) or desired doneness – 8 to 10 minutes.
- Top each steak with 1 tablespoon of remaining herb butter, save butter for another use. Let rest for 5 minutes and then serve steaks alongside lobster with wedges of lemon and baked potato. [Try Twice Baked Potato recipe]