Chesapeake Steak & Lobster Tail
with Oven Fries, Creamy Lemon Garlic Sauce & a Mixed Greens Caesar
- Wheat
- Milk
- Eggs
- Shellfish
Bring the white tablecloth vibes to your dinner table with this surf ’n’ turf dish. Lobster tails are basted with a rich, smoky Old Bay butter, which is also used to top perfectly seared steaks. The duo’s paired with a crisp mixed greens Caesar salad and oven fries seasoned with more Old Bay, plus a creamy garlic lemon sauce on the side for dipping. Don’t be surprised if you mistake your dinner table for the fancy corner booth at that steakhouse downtown.
Ingredients
12 ounce
Potatoes
1 unit
Croutons
(Contains: Wheat, Milk)
¼ cup
Parmesan Cheese
1.5 ounce
Caesar Dressing
(Contains: Eggs, Milk)
10 ounce
Bavette Steak
1 unit
Lemon
1 tablespoon
Old Bay Seasoning
1 clove
Garlic
2 tablespoon
Mayonnaise
(Contains: Eggs)
2 ounce
Mixed Greens
7 ounce
Lobster Tails
(Contains: Shellfish)
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Cut potatoes into ½-inch-thick wedges. Zest and quarter lemon. Peel and mince or grate garlic. • Using kitchen shears, cut along underside of each lobster* shell, leaving meat intact and stopping at tail; pull sides of shell apart to expose meat (do not remove meat from shell).
• Toss potatoes on a baking sheet with a large drizzle of olive oil and half the Old Bay Seasoning (you’ll use the rest in the next step). Season lightly with salt and pepper. TIP: Old Bay has salt and pepper in the mix; don’t season too generously here. • Roast on top rack until golden brown and crispy, 20-25 minutes.
• Meanwhile, place 3 TBSP butter (6 TBSP for 4 servings) in a small microwave-safe bowl; microwave until just softened, 5-10 seconds. Stir in lemon zest and remaining Old Bay Seasoning. • In a separate small bowl, combine mayonnaise, a squeeze of lemon juice, and a pinch of garlic to taste. Season with salt and pepper.
• Pat steak* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of olive oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 5-7 minutes per side. • Turn off heat; transfer to cutting board to rest. Wipe out pan.
• Heat same pan over medium-high heat. Add lobster tails cut sides up with a splash of water. Cover pan and cook until lobster is slightly opaque and almost cooked through, 3 minutes. • Uncover pan and add half the Old Bay butter (save the rest for serving); spoon melted butter over lobster until meat is opaque and cooked through, 1 minute more. Remove from heat and stir in a squeeze of lemon juice.
• In a large bowl, toss together mixed greens, Caesar dressing, and half the Parmesan. TIP: Stir in a squeeze of lemon juice for added brightness, if you like. • Divide between plates or bowls and top with croutons and remaining Parmesan.
• Thinly slice steak against the grain. • Using a chef’s knife, halve lobster tails lengthwise. TIP: If you don’t have a chef’s knife, use a large, sharp knife. • Divide steak, lobster, and potatoes between plates. Dollop steak with remaining Old Bay butter. Spoon any remaining melted butter from pan over lobster. Serve with salad, creamy lemon garlic sauce, and any remaining lemon wedges on the side.
