Herb-Roaster Steak and Lobster
The perfect dinner for you and your Valentine!
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  1. 4 tablespoons unsalted butter, softened
  2. 1/4 cup chopped fresh flat-leaf parsley
  3. 2 tablespoons finely chopped fresh chives
  4. 1 tablespoon finely chopped fresh rosemary
  5. 1 1/2 teaspoon finely chopped fresh oregano
  6. 1 tablespoon lemon juice
  7. 3/4 teaspoon fine sea salt, divided
  8. 2 (4- to 6-ounce) shell-on lobster tails, thawed and cut down the middle with kitchen shears
  9. 2 (12- to 14-ounce) dry-aged rib-eye or New York strip steaks
  10. 1/2 teaspoon ground black pepper
  11. 1/2 tablespoon extra-virgin olive oil
  12. 1 lemon, cut into wedges for serving
  1. Preheat the oven to 450°F.
  2. In a bowl, mix together butter, parsley, chives, rosemary, oregano, lemon juice and 1/4 teaspoon of the salt.
  3. 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.
  4. Roast until just cooked through and opaque in the center, 8 to 10 minutes.
  5. Meanwhile, season steaks all over with remaining salt and pepper.
  6. Heat oil and 1 tablespoon of the herb butter in a large cast-iron skillet over medium-high heat and cook steaks, flipping once, until deeply browned and medium-rare (about 130°F) or desired doneness, 8 to 10 minutes total.
  7. Top each steak with 1 tablespoon of the remaining herb butter. (Save remaining butter for another use.)
  8. Let rest 5 minutes and then serve steaks alongside lobster with wedges of lemon.
Adapted from Whole Foods
Adapted from Whole Foods
Market Meats https://marketmeats.com/