Herb-Roasted Lobster and Steak

Herb-Roasted Lobster and Steak

Serves 4

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.

Ingredients: 
  • 4 tablespoons unsalted butter, softened
  • 1/4 cup 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 fine sea salt, divided
  • 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 strip steaks
  • 1/2 teaspoon ground black pepper
  • 1/2 tablespoon extra-virgin olive oil
  • 1 lemon, cut into wedges for serving
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Method: 

Preheat the oven to 450°F. In a bowl, mix together butter, parsley, chives, rosemary, oregano, lemon juice and 1/4 teaspoon of the salt. 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 just cooked through and opaque in the center, 8 to 10 minutes.  

Meanwhile, season steaks all over with remaining salt and pepper. 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.  

Top each steak with 1 tablespoon of the remaining herb butter. (Save remaining butter for another use.) Let rest 5 minutes and then serve steaks alongside lobster with wedges of lemon.

Nutritional Info: 
Per Serving:370 calories (230 from fat), 25g total fat, 12g saturated fat, 135mg cholesterol, 610mg sodium, 1g carbohydrate (0g dietary fiber, 0g sugar), 35g protein
Special Diets: 

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. See our Terms of Service.

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