Juicy Lobster Tail Steak
This dish features succulent lobster tails paired with perfectly seared filet mignon steaks, enhanced by a flavorful homemade compound butter and fresh lemon juice for bright acidity.
Equipment
- 1 Baking Pan
- 1 chef’s knife
- 1 cast iron skillet or heavy stainless steel skillet
- 1 small bowl
- 1 instant-read thermometer optional but recommended
- 1 parchment paper
Ingredients
- 5 tbsp unsalted butter Kerrygold preferred
- 2 tsp shallot finely chopped
- 2 garlic cloves minced
- 2 tsp parsley chopped
- 2 lobster tails
- 2 tbsp fresh lemon juice
- 1/4 tsp paprika
- lemon wedges for serving
- 2 filet mignon steaks room temperature (~70°F)
- 2 tbsp olive oil extra virgin
- 2.25 tsp salt
- 1.75 tsp black pepper
Instructions
- Prepare the compound butter by mincing garlic, chopping parsley and shallot, mixing all with softened butter until even. Form into a log on parchment and freeze for 10 minutes.
- Preheat oven to 375°F and grease a baking pan lightly.
- Prepare lobster tails by cutting shell lengthwise and loosening meat; place meat-side up on the baking pan.
- Pat steaks dry, season evenly with salt and pepper on both sides.
- Heat skillet over high heat, add olive oil and sear steaks for 1-2 minutes per side until golden crust forms.
- Place lobster tails on the pan, top each with a pat of compound butter and drizzle with fresh lemon juice.
- Transfer lobster pan and skillet with steaks into oven; bake lobster for 6-8 minutes until opaque and steaks to 125-145°F internal temperature.
- Remove both from oven; rest steaks for 5 minutes on a warm plate.
- Serve lobster tails and steaks on plates, topping steaks with remaining compound butter and garnishing with lemon wedges.
Notes
- Use room temperature steaks for even cooking.
- Fresh lemon juice enhances acidity and flavor.
- Rest steaks to retain juices and tenderness.
- Compound butter can be prepared in advance and frozen.
- Use an instant-read thermometer for perfect steak doneness.