Garlic Herb Butter Steak & Lobster Tails
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Garlic Herb Butter Steak & Lobster Tails

Garlic Herb Butter Steak & Lobster Tails

with Lemony Green Beans & Chive Crème Fraîche Mashed Potatoes

No need to make a reservation at a fancy French bistro—bring the white tablecloth vibes to your dinner table with this surf ‘n’ turf dish. Lobster tails are basted with a rich, garlic herb butter, which is also used to top perfectly seared steaks. The duo is paired with lemony roasted green beans, plus an epic twist on your traditional mashed potatoes. Our secret? We blend in butter, chives, and a generous dollop of crème fraîche for ultimate silky goodness. Bon appétit!

Tags:
Seasonal
Allergens:
Shellfish
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

¼ ounce

Chives

7 ounce

Lobster Tails

(Contains Shellfish)

4 tablespoon

Crème Fraîche

(Contains Milk)

1 tablespoon

Bold & Savory Steak Spice

1 unit

Lemon

12 ounce

Potatoes

6 ounce

Green Beans

10 ounce

Bavette Steak

4 tablespoon

Garlic Herb Butter

(Contains Milk)

Not included in your delivery

1 teaspoon

Cooking Oil

1 tablespoon

Butter

(Contains Milk)

Salt

Pepper

1 teaspoon

Olive Oil

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Nutrition Values

/ per serving
Calories840 kcal
Fat55 g
Saturated Fat26 g
Carbohydrate45 g
Sugar7 g
Dietary Fiber8 g
Protein46 g
Cholesterol230 mg
Sodium540 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Zester
Kitchen Shears
Medium Pot
Potato Masher
Strainer
Baking Sheet
Small Bowl
Aluminum Foil
Large Pan
Paper Towel

Instructions

Prep
1

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Mince chives; reserve 1 tsp (2 tsp for 4 servings) for step 5 (you’ll use remaining in the next step). Zest and halve lemon; slice half into ¼-inch-thick rounds. • 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).

Make Mashed Potatoes
2

• Dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Mash with crème fraîche and 1 TBSP plain butter (2 TBSP for 4 servings) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. • Stir in remaining chives and season with salt and pepper. Cover to keep warm.

Roast & Soften
3

• While potatoes cook, trim green beans if necessary. Toss green beans and lemon rounds on a baking sheet with a drizzle of olive oil, salt, and pepper. • Roast on top rack until green beans are tender, 12-15 minutes. Carefully toss with half the lemon zest. • Meanwhile, place garlic herb butter in a small microwave-safe bowl; microwave until just softened, 5-10 seconds.

Cook Steak
4

• Pat steak* dry with paper towels; season all over with half the Steak Spice (all for 4 servings), salt, and pepper. • Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add steak and cook to desired doneness, 5-7 minutes per side. • Turn off heat; transfer steak to a cutting board and cover loosely with foil. Wipe out pan.

Cook Lobster
5

• 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 softened garlic herb butter (save the rest for serving); spoon melted butter over lobster until meat is opaque and cooked through, 1 minute more. • Stir in reserved chives and remaining lemon zest; season with salt and pepper. Turn off heat; transfer lobster tails to cutting board.

Finish & Serve
6

• 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, potatoes, green beans, and lemon rounds between plates. Dollop steak with remaining softened garlic herb butter. Spoon any melted garlic herb butter from pan over lobster. Cut remaining lemon into wedges; serve on the side.

Lobster is fully cooked when internal temperature reaches 145º.

Steak is fully cooked when internal temperature reaches 145º.