Description
This elegant surf and turf recipe pairs perfectly seared steaks with succulent broiled lobster tails, topped with a rich homemade hollandaise sauce. Ideal for a special occasion or luxurious dinner, this dish combines the best of land and sea with a balance of robust flavors and creamy textures.
Ingredients
Scale
Steak
- 2 steaks (ribeye, filet mignon, or sirloin)
- 2 tbsp olive oil
- Salt, to taste
- Black pepper, to taste
- 1-2 sprigs fresh thyme or rosemary
- 2 tbsp butter
Lobster
- 2 lobster tails
- 4 tbsp butter, melted
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- 1/2 tsp paprika
- Fresh thyme or parsley, for garnish
Hollandaise Sauce
- 3 egg yolks
- 1/2 cup butter, melted
- 1 tbsp lemon juice
- A pinch of cayenne pepper
- Salt, to taste
Instructions
- Prepare the Steak: Remove the steaks from the fridge and bring them to room temperature to ensure even cooking. Season both sides generously with salt and black pepper.
- Sear the Steaks: Heat olive oil in a large skillet over medium-high heat. When hot, add the steaks and sear each side for 2-3 minutes until a golden crust forms.
- Enhance with Butter and Herbs: Add butter and fresh thyme or rosemary to the pan. Tilt the pan to collect melted butter and spoon it over the steaks repeatedly to infuse flavor while cooking to desired doneness (medium-rare recommended at 130-135°F).
- Rest the Steaks: Remove steaks from skillet and let them rest for 5 minutes to retain juices before serving.
- Prepare the Lobster: Preheat the oven broiler. Use kitchen shears to cut the top of each lobster tail shell carefully and gently pull out the meat, laying it atop the shell for broiling.
- Season the Lobster: Combine melted butter, minced garlic, lemon juice, and paprika. Brush this mixture generously over the lobster meat.
- Broil the Lobster: Place lobster tails under the broiler for 6-8 minutes until opaque and cooked through. Garnish with fresh thyme or parsley.
- Make Hollandaise Sauce: In a heatproof bowl, whisk egg yolks with lemon juice until combined.
- Double Boiler Technique: Place the bowl over a pot of simmering water, ensuring the bottom doesn’t touch the water. Whisk constantly until yolks thicken slightly.
- Incorporate Butter: Slowly drizzle in melted butter while whisking continuously until the sauce thickens and becomes creamy. Season with cayenne pepper and salt to taste.
- Assemble the Dish: Place steak on a plate, top with broiled lobster tail, and drizzle generously with hollandaise sauce. Garnish with fresh herbs and serve immediately.
Notes
- Letting the steak come to room temperature prevents uneven cooking.
- Resting steaks after cooking allows juices to redistribute, ensuring a juicy bite.
- Use kitchen shears to safely and easily cut lobster shells.
- Keep the whisk moving constantly when making hollandaise to prevent curdling.
- Broil lobster under close watch to avoid overcooking and drying out the meat.
- Medium-rare steak temperature is about 130-135°F for optimal tenderness.
