Steak and Lobster
This Steak and Lobster Dinner is the perfect special occasion recipe! It's sophisticated, while simple to make. Succulent lobster tails baked in a hot oven to perfection with a perfectly cooked ribeye steak, then served with an herbed garlic lemon butter.
Servings: 2 people
Calories: 984kcal
Ingredients
- 1 pound lobster tails (about 4 tails)
- 1 pound ribeye steaks (about 2 thin ribeyes)
- 2 tablespoons olive oil
- 4 teaspoons kosher salt, divided
- 1.5 teaspoons coarse black pepper, divided
- 6 tablespoons unsalted butter, melted
- 1 medium shallot, minced
- 3 cloves garlic, minced
- 1 tablespoon parsley, freshly minced
- 2 teaspoons fresh thyme, minced
- ¼ teaspoon smoked paprika
- 1 medium lemon, juice and zest (divided)
Instructions
- Preheat the oven to 450°F. Line a baking sheet with parchment paper. Heat a cast iron skillet over medium-high heat.
- Melt 6 tablespoons of butter in a small bowl, then add 1 teaspoon of salt, ¼ teaspoon of black pepper, and all of the smoked paprika, shallot, garlic, parsley, lemon zest, and thyme. Mix to combine, then set aside.
- Using sharp kitchen shears, make a shallow cut through the top of the shell. Carefully to the base of the tail until you reach the tail fin, then stop. Don't cut too deep or you will cut into the meat. Flip the lobster tail over, and crack the ribs gently with your hands by pressing down until you hear a crack. Gently loosen the lobster meat by wiggling away from the shell. Pull the tail meat to loosen from the shell. Arrange the lobster meat on top of the shell and place on a parchment-lined baking sheet. Squeeze lemon juice over top of the tails. Set aside.
- Season both sides of the steaks very well with salt and pepper. Set aside
- Brush the buttery, garlic shallot, and herb mixture over top of the lobster tails. Bake until the internal temperature reaches 140°F, this should take around 13-16 minutes. Promptly remove the lobster from the oven and don't overcook!
- Meanwhile, to a very hot skillet, add the olive oil, followed by the steaks, and cook until a golden brown crust forms and the steak starts to naturally release itself from the pan. This should take about 2 minutes, but it will depend on the thickness of your steak. After a nice crust forms, flip the steak, and continue cooking until just 5 degrees below your desired doneness level, as it will continue to cook when it comes out of the pan.
- Allow the steaks to rest for 5-10 minutes before cutting in to seal the juices. Once ready, Serve with more lemon wedges, garnish with parsley, and serve with your favorite sides like green beans, and potatoes. Enjoy!
- Store leftovers in an airtight container in the fridge for up to 3 days. Do not freeze.
Notes
- Add your favorite spices, herbs, and seasonings to taste.
- Shallots can be replaced with sweet onions.
- You can use garlic and onion powder in place of fresh.
- You can use also use dried parsley and dried thyme instead of fresh.
Nutrition
Calories: 984kcal | Carbohydrates: 10g | Protein: 58g | Fat: 81g | Saturated Fat: 38g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 35g | Trans Fat: 1g | Cholesterol: 309mg | Sodium: 5048mg | Potassium: 929mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1494IU | Vitamin C: 37mg | Calcium: 127mg | Iron: 5mg