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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.