Herb Roasted Lobster and Steak

4 tablespoons unsalted butter, softened

¼ cup chopped parsley

2 tablespoons finely chopped chives

1 tablespoon finely chopped oregano

1 tablespoon finely chopped rosemary

1 tablespoon lemon juice

¾ teaspoon sea salt

2 (4 to 6 ounce) shell on lobster tails, thawed and cut down the middle with kitchen shears

2 (12 to 14 ounce dry-aged rib-eye or New York strips steaks

½ teaspoon black pepper

½ tablespoon olive oil, extra-virgin

1 lemon, cut into wedges for serving

 

1. Preheat oven to 450 degrees.
2. Mix butter, parsley, chives, rosemary, oregano, lemon juice, and ¼ teaspoon salt in bowl.
3. Spread 1 teaspoon herb butter over the meat on each piece of lobster and arrange on a rimmed, foil-lined baking sheet, cut sides up. Roast until cooked through and opaque in center, 8 to 10 minutes.
4. While lobster is cooking, season steaks with remaining salt and pepper. Heat oil and 1 tablespoon of the herb butter in a large skillet over medium-high heat and cook steaks, flipping once, until deeply browned and medium-rare (130 degrees) or (165 degrees for well done) – 8 to 10 minutes.
5. Top each steak with 1 tablespoon of remaining herb butter, save butter for another use. Let rest for 5 minutes and then serve steaks alongside lobster with wedges of lemon and baked potato. [Try Twice Baked Potato recipe]