Description
Indulge in a luxurious steak and lobster dinner featuring perfectly roasted lobster tails and a juicy pan-seared ribeye steak. Complemented by rich garlic butter sauce and a tangy fresh horseradish aioli, this elegant 25-minute meal is perfect for special occasions or a gourmet weekend treat.
Ingredients
Scale
Lobster Preparation
- 2 (8-10 inch) long wooden skewers
- 4 tablespoons butter
- 2 tablespoons lemon juice
- 1/2 teaspoon sea salt (divided)
- 2 (4-6 ounce) shell-on lobster tails, membrane removed
Steak Preparation
- 1 (12-ounce) eye of ribeye steak or cut of your choice
- 1/4 teaspoon ground black pepper
- 1 1/2 teaspoons extra-virgin olive oil
Garlic Butter Sauce
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
Fresh Horseradish Aioli Sauce
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh horseradish, grated
For Serving
- 1 lemon, cut into wedges
- 2 tablespoons fresh parsley
Instructions
- Prepare the Lobster: Preheat your oven to 450°F (230°C). Begin by soaking the wooden skewers in water for at least 10 minutes to prevent burning during cooking.
- Melt Butter Mixture: In a small microwave-safe dish, combine the butter and lemon juice, then melt together in the microwave. Set aside to cool for later use.
- Prepare Lobster Tails: Using kitchen shears, snip through the membrane under the lobster tails and carefully pull it loose and discard it. This helps the lobster meat cook evenly and prevents toughness.
- Skewer Lobsters: Insert the soaked wooden skewers through the flesh of the lobster tails to keep them straight during roasting. Place the lobster tails on a sheet pan, shell side down, brush liberally with melted butter, and sprinkle with half of the sea salt.
- Prepare the Steak: Heat a cast iron skillet over medium-high heat. While heating, brush both sides of the steak with extra-virgin olive oil and season evenly with salt and pepper.
- Cook the Steak (First Side): Place the steak in the hot skillet and cook undisturbed for 6-7 minutes to develop a rich crust.
- Roast the Lobster: While the steak starts cooking, place the lobster in the preheated oven and roast for 8-10 minutes or until the meat is opaque and cooked through.
- Prepare Butter Dishes: Reheat the melted butter and divide it into two small dishes for dipping and drizzling later.
- Cook the Steak (Second Side): Flip the steak and cook for an additional 2-3 minutes to reach medium-rare doneness. Remove the steak and let it rest for 5 minutes to allow juices to redistribute.
- Make Garlic Butter Sauce: Melt butter in a small pan over medium heat, add minced garlic, and cook for about 1 minute until fragrant. Stir in the chopped fresh parsley and keep warm.
- Make Fresh Horseradish Aioli Sauce: In a bowl, combine mayonnaise, sour cream, Dijon mustard, and freshly grated horseradish, mixing well until smooth and creamy.
- Serve: Plate the steak and lobster tails, drizzle with lemon juice, and sprinkle with fresh parsley. Serve alongside steamed broccolini and mashed potatoes, accompanied by the garlic butter sauce and the fresh horseradish aioli for a truly decadent meal.
Notes
- Soaking the wooden skewers prevents them from burning in the oven.
- Removing the lobster membrane ensures tender lobster meat.
- Resting the steak after cooking helps keep the juices inside for a juicy bite.
- The garlic butter sauce can be made ahead and reheated gently before serving.
- Adjust cooking times slightly depending on steak thickness and personal doneness preference.
- Serve immediately to enjoy the lobster and steak at their optimum temperature and texture.
