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Lobster Tail & NY Strip Steak
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  • CourseMain Dish
2 people
2 people
  • 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
Servings: people
  1. 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.
  2. Add melted butter, lemon juice, minced garlic, and chopped parsley in a small bowl. Stir to combine. Set aside.
  3. 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.
  4. Brush lobster meat with the butter mixture.
  5. 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.
  6. While steaks cook, place lobster tails in oven and bake for 10-15 minutes until lobster is firm, but not rubbery.
  7. Plate steak and lobster. Drizzle each with additional butter mixture. Serve with a side of roast fingerling potatoes or oven-roasted asparagus.
Recipe Notes

Recipe adapted from

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