after adding an item to your cart, click here to continue shopping.

after adding an item to your cart, click here to continue shopping.

after adding an item to your cart, click here to continue shopping.

  • DO WE DELIVER TO YOUR AREA? FIND OUR ORDER DELIVERY LOCATIONS HERE.

Navigate to the Tom's Awesome Seafood LLC homepage

NEED A DELIVERY?
Find our schedule here

-
Home > Recipes > Lobster Recipes > Steak & Lobster with Garlic Chimichurri Butter

Steak & Lobster with Garlic Chimichurri Butter

Ingredients

  • 2lobster tails
  • 2inbone- ribeye steaks
  • salt and pepperto taste
  • 2teaspoons paprika
  • 2teaspoonsground coriander
  • 1teaspoon brown sugar
  • 1clove garlic minced
  • 1/4teaspoon cayenne pepper
  • olive oil for cooking
  • real deal french friesfor serving

Spicy Garlic Chimichurri Butter

  • 1small head roasted garlicmashed (or 2 grated garlic cloves)*
  • 1stick (1/2 cup) unsalted buttersoftened
  • 1shallot minced or grated
  • 1anchovy filletfinely chopped
  • 1fresno chileseed + chopped
  • 1/2cup fresh cilantrochopped
  • 1/4cup fresh parsley chopped
  • 2tablespoons fresh oreganochopped
  • 2teaspoons kosher salt

Instructions

  • To make the Spicy Garlic Chimichurri Butter, add the roasted garlic to a medium bowl and finely mash it with a fork. You can also use a knife to mash the garlic into a paste. To the bowl, add the butter and mix it in with the garlic. Add the shallot, anchovy, fresno chile, cilantro, parsley, oregano and salt. Mix well. Keep the butter room temp if using right away or store in the fridge for up to 1 week.
  • To make the steak and lobster, combine the paprika, coriander brown sugar, garlic, cayenne and a good pinch of salt and pepper in a bowl. Season the steaks all over with the spices.
  • Use kitchen shears or a very sharp knife, cut the lobster tail right down the center. Rub the flesh of the lobster with olive oil, season with salt + pepper.
  • Heat a grill, grill pan or cast iron skillet over high heat. Once hot, place the steaks on the grates, cook until desired doneness, about 5-8 minutes (depending on thickness) for medium-rare, per side.
  • About five minutes before the steaks are done cooking, place the lobster, flash side down on the hot grill (or pan), cook for about 5 minutes and then flip the tails over and spread the chimichurri butter over the tails. Continue cooking for another 3-5 minutes or until the shells are bright red. Remove both the steak and tails from the heat.
  • To serve, place the hot steaks on a platter, add a good dollop of the chimichurri butter and the lobster tails. Serve with french fries and salt. Enjoy!

    Recipe courtesy of Half Baked Harvest
    https://www.halfbakedharvest.com/surf-turf-steak-l...