Herb-Roasted Lobster and Steak
- 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
Preheat the oven to 450F. 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 130F) 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.
See our Terms of Service.
- 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