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Herb-Roasted Lobster and Steak

Serves 4
Time 20 min
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 coarse 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) rib-eye or New York strip steaks
  • 1/2 teaspoon ground black pepper
  • 1 1/2 teaspoon extra-virgin olive oil
  • 1 lemon cut into wedges
Method

Preheat the oven to 450°F. 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 (about 130°F) 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.

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.
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  • 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 coarse 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) rib-eye or New York strip steaks
  • 1/2 teaspoon ground black pepper
  • 1 1/2 teaspoon extra-virgin olive oil
  • 1 lemon cut into wedges