- 2 12-16oz. NY strip steaks
- 2 medium lobster tails
- 1 stick butter, melted
- 2 tsp. lemon juice, freshly squeezed
- 1 tsp. olive oil
- 1 tsp. fresh parsley, chopped
- 2 cloves garlic, minced
- 1 pinch salt, to taste
- 1 pinch black pepper, to taste
- Preheat over to 425 degrees Fahrenheit. Rinse lobster tails, pat dry and place on baking sheet. Pat steak dry and season with a pinch of salt and black pepper. Set aside.
- Add melted butter, lemon juice, minced garlic, and chopped parsley in a small bowl. Stir to combine. Set aside.
- Cut lobster tails lengthwise down the center using a sharp knife or kitchen shears. Stop before cutting into the base of each tail. Separate the lobster meat from each shell slightly using a fork or spoon. Make a shallow cut along the center of the lobster tail meat and gently pull it up, layering it over the shell sides.
- Brush lobster meat with the butter mixture.
- Heat oil in a medium, oven-safe pan. Sear steaks for 1-2 minutes on each side over medium-high heat. Place pan with steaks in oven and cook for 4-5 minutes for rare to medium-rare. Leave in slightly longer, depending on your preference for wellness. Remove from oven and let sit for 5 minutes to slightly cool.
- While steaks cook, place lobster tails in oven and bake for 10-15 minutes until lobster is firm, but not rubbery.
- Plate steak and lobster. Drizzle each with additional butter mixture. Serve with a side of roast fingerling potatoes or oven-roasted asparagus.
Recipe adapted from aberdeenskitchen.com.
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