Herb-Roasted Lobster and Steak

Serves: 4

Time: 20 min

Ingredients

  • 4 tablespoons unsalted butter, softened

  • 1 handful chopped fresh flat-leaf parsley

  • 2 tablespoons finely chopped fresh chives

  • 1 tablespoon finely chopped fresh rosemary

  • 1 1/2 teaspoon finely chopped fresh oregano

  • 1 tablespoon lemon juice

  • 3/4 teaspoon coarse sea salt, divided

  • 2 shell-on lobster tails, thawed and cut down the middle with kitchen shears

  • 2 rib-eye steaks

  • 1/2 teaspoon ground black pepper

  • 1 1/2 teaspoon extra-virgin olive oil

  • 1 lemon, cut into wedges

Decadent and filling, this classic surf-and-turf combination features dry-aged beef alongside juicy lobster tails, all topped with homemade herb butter. We split the lobster tails in half for easy and elegant serving after they’re cooked.

Method

  • Preheat the oven to 200C (fan oven temperatures may vary). Line a baking sheet with foil.

  • In a bowl, stir together butter, parsley, chives, rosemary, oregano, lemon juice and 1/4 teaspoon of the salt.

  • Spread 1 teaspoon of the herb butter over meat on each piece of lobster and place, cut-side up, on the prepared baking sheet.

  • Roast until just cooked through and opaque in the center, 8 to 10 minutes.

  • Meanwhile, season steaks all over with remaining 1/2 teaspoon salt and pepper.

  • Heat oil and 1 tablespoon of the herb butter in a large cast-iron skillet over medium-high heat.

  • Add steaks and cook, flipping once, until deeply browned and medium-rare or to desired doneness, 8 to 10 minutes total.

    Top each steak with 1 tablespoon of the herb butter. (Reserve remaining butter for another use.)

  • Let steaks rest for 5 minutes and then serve alongside lobster with lemon wedges.

Nutritional Info

Per serving: 400 calories (250 from fat), 28g total fat, 14g saturated fat, 140mg cholesterol, 610mg sodium, 1g carbohydrates (0g dietary fiber, 0g sugar), 35g protein.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.