Lobster, Steak & Garlic Herb Butter
Grilled on home turf. | 2 Servings
Surf ‘n’ turf is the name of the game in this decadent dad-approved dish. You’ll whip up top-notch bavette steaks and lobster with slathers of garlic herb butter for a dose of flair. We recommend throwing them on the grill—delivering juicy steaks and char-marked lobster—but a stovetop will also do. No need to make Pops choose between land and sea, casual or luxe: this meal’s got it all.
Nutrition values are representative of 1/2 serving of a bundle.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
10 ounce
Bavette Steak
7 ounce
Lobster Tails
(Contains Shellfish)
1 ounce
Garlic Herb Butter
(Contains Milk)
Not included in your delivery
1 teaspoon
Cooking Oil
Salt
Pepper
2 tablespoon
Butter
(Contains Milk)
Nutrition Values
Instructions
Steak: Pat steaks dry with paper towels; season all over with salt and pepper. Heat a well-oiled grill to medium high, or heat a drizzle of oil in a grill pan or large pan over medium-high heat. Add steak and cook to desired doneness, 4-8 minutes per side (grills can vary; if using a pan, cook 5-7 minutes per side). Let rest a few minutes. Slice against the grain; top with garlic herb butter.
Lobster: Using kitchen shears, cut along the underside of the lobster shells, leaving meat intact and stopping at the tail; pull sides of shell apart to expose meat (do not remove meat from shells). Season with salt and pepper. Heat a well-oiled grill to medium high, or heat a drizzle of oil in a grill pan or large pan over medium-high heat. (TIP: Heat a large pan if you don't have a grill, adding a splash of water with the lobster.) Add lobster, flesh sides down, and cook until grill marks appear and flesh starts to turn opaque. Flip, and cook until lobster is cooked through, 2-3 minutes per side (grills can vary; if using a pan, cover pan and cook until almost cooked through, 3 minutes, then uncover and add 2 TBSP plain butter, cook 1 minute more). Using a chef’s knife, halve tails lengthwise. Brush with garlic herb butter.
