Steak and Lobster Tails: Surf and Turf for Two

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5 from 2 votes

Steak and Lobster Tails: Surf and Turf for Two

Steak and lobster tails. Seared NY strip steak served with baked and buttered lobster tails.

Prep Time20

Cook Time15

Total Time35

Course: Dinner

Cuisine: American

Servings:

Author: Shawn Williams

Ingredients

12-14 ounce New York strip steak 1 inch thick, cut in half
2 uncooked lobster tails in the shell
4 Ritz crackers crushed
1 lemon
3 cloves garlic 2 whole, 1 minced
4 tablespoons butter divided
Sprig of fresh rosemary
2 tablespoons fresh parsley minced
2 tablespoons grated parmesan cheese

Instructions

Preheat the oven to 425°F.
Remove the steak from the fridge 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Season all sides liberally with salt and pepper. This can be done while your steak comes to room temp.
Using kitchen shears (scissors), cut the tails down the center, through the end of the tail, on both the underside and top of the shell. Use a knife to slice the lobster meat in half, separating it into equal halves. (keeping lobster in the shell). Season with salt and pepper and set aside.
Combine 2 tablespoons of melted butter, juice from half a lemon, garlic, and parsley in a small bowl. Stir until combined. Set aside. Crush Ritz crackers in a Ziploc bag until the crackers are finely crushed. Mix with parmesan cheese and set aside.
Arrange lobster tails on a baking sheet flesh side up. Liberally baste the flesh side of each tail with melted herb butter. Sprinkle liberally with crushed Ritz mix. Bake lobster tails for 15 minutes. I throw them in the oven just as I'm about ready to start searing the steak.
Add 1-2 tablespoons of oil to an oven-safe cast iron skillet and turn the heat up high, allowing the skillet to become very hot. Twirl the pan to distribute oil as it heats. Once the oil starts to smoke, place the steaks face down and sear undisturbed for 2 minutes. Flip the steaks and sear for an additional 2 minutes.
Add remaining butter, rosemary, and whole garlic cloves to the pan before transferring it to the oven. The butter will melt and the herbs will season the pan drippings for a later step. Transfer your skillet directly to the oven. [WARNING] The skillet may be hot, handle it with oven mitts. For rare, bake for 3-4 minutes. Medium rare, 4-5 minutes. Medium, 5-6 minutes. Medium well, 7-8 minutes.
Remove the skillet from the oven and spoon some of the seasoned pan drippings over the steak to infuse it with extra flavor.
Remove steaks from the skillet and set them on a plate to rest for 5 minutes before serving. This is important to bring your steak to its final serving temperature.
After the 5-minute rest, your lobster tail should be ready. Serve each steak portion with 2 halves of lobster tails. Garnish each steak with a clove of roasted garlic and a portion of rosemary if desired. Serve with lemon wedges.

Notes

Temperatures for steak
Rare: 120°F to 125°F
Medium rare: 125°F to 130°F
Medium: 135°F to 140°F
Medium well: 145°F to 150°F
Well done: 160°F and above

You can also cut lobster tails with a sharp knife, by piercing the underside of the lobster tail with the tip of the knife and then rocking the knife downwards, applying pressure, until you slice entirely through the tail and shell. The scissors method is much easier and much safer in my opinion. It's worth picking up a nice pair of kitchen shears for.

SMOKE WARNING: Cooking steaks at high temps in a skillet tends to get smokey. Open a kitchen window and turn on your kitchen's overhead vent fan before you start to help with ventilation.

Nutrition