Steak & Lobster Recipe

Preheat oven to 425°F (220°C). If using a grill, preheat to high heat.

Steak & Lobster option: wrap the 6 oz filet with 2 slices of thick-cut bacon and secure with toothpicks. Generously season the bacon-wrapped filet and the lobster tail with salt and pepper.

In a heavy skillet, heat 1 tablespoon olive oil over high heat and sear the bacon-wrapped filet about 2-3 minutes per side until the bacon is crisp and the outside is nicely browned.

Prepare the lobster tail: using kitchen shears, cut along the top of the shell over the tail; gently lift the meat and rest it on top of the shell; brush lightly with olive oil and season with salt and pepper.

Make drawn butter: in a small saucepan, melt 4 tablespoons unsalted butter over low heat; add minced garlic and lemon juice; simmer for 1-2 minutes; keep warm.

Finish the steak: transfer the filet to the oven and roast until desired doneness (about 6-8 minutes for medium-rare, depending on thickness). Remove and tent to rest.

Finish the lobster: broil or bake the lobster tail until the meat is opaque and just cooked through (about 6-8 minutes).

Plate: arrange steak and lobster on plates, drizzle with drawn butter, garnish with parsley, and serve with lemon wedges.

Twin lobster tails option: prepare 2 lobster tails as above, place on a sheet pan.

Prepare the drawn butter: melt 4 tablespoons unsalted butter and whisk in lemon juice and minced garlic.

Cook lobster tails: broil or bake at 425°F (220°C) until the meat is opaque, about 6-8 minutes.

Serve tails with drawn butter: drizzle drawn butter over the tails and garnish with parsley and lemon wedges.