Tomahawk And Lobster Recipe
Chile rubber tomahawk steak and cut tableside, paired with butter-poached lobster
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Ingredients
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Tomahawk Steak
Lobster
Method
Tomahawk Steak Preparation
- 1
Season the Steak
Generously season the Chile rubber tomahawk steak with kosher salt and freshly ground black pepper, covering all surfaces. Let it sit at room temperature for about 30 minutes to allow the flavors to penetrate.
- 2
- 3
Add Aromatics
In the last minute of cooking, add fresh rosemary and crushed garlic cloves to the skillet. Spoon the oil over the steak to infuse it with flavor.
- 4
Finish Cooking
Transfer the skillet to a preheated oven at 375°F (190°C) and roast for an additional 15-20 minutes, or until the internal temperature reaches your desired doneness.
- 5
Rest the Steak
Remove the steak from the oven and let it rest for 10-15 minutes before cutting it tableside.
Lobster Preparation
- 6
Prepare the Lobsters
Bring a large pot of salted water to a boil. Carefully add the live lobsters to the pot and cook for 8-10 minutes until they turn bright red. Remove and transfer to an ice bath to stop the cooking process.
- 7
Butter Poaching
In a saucepan, melt the unsalted butter over low heat. Add minced garlic cloves and fresh lemon juice, stirring to combine. Once the butter is melted and well mixed, add the lobster meat, ensuring it is fully submerged. Cook gently for 5-7 minutes until heated through.
- 8
Garnish and Serve
Remove lobster meat from the butter and sprinkle with chopped fresh parsley and a pinch of salt. Serve alongside the sliced tomahawk steak on a warm platter.