Surf & Turf
This was a new recipe for Jeff and me as we have never cooked lobster before. I got 2 free lobster tails when I ordered my first box with Butcher Box so we were pretty excited to try these out! We were thinking about cooking the lobster inside the shell. However, we decided to take the meat out and dice them up into smaller chunks to cook faster.
We honestly had NO idea what we were doing when preparing the lobste so we had to look it up. It was delicious though so I think we did well on our first time around! Jeff was a trooper and cooked the steaks for me while I focused more on the sauce and vegetables. This is definitely something we would want to make again. A perk of this chimichurri sauce is that it made plenty of leftovers and would be a great salad dressing as well.
Ingredients:
-(2) 6oz ribeyes
-2 lobster tails (cracked out of the shell & chopped into cubes)
-bundle of asparagus (whole or chopped in half)
-1/2 onion (chopped)
-1/3 container of mushrooms (chopped)
-1 stalk of celery (chopped)
-1 tbsp olive oil
-2 to 3 tbsp ghee
-salt & pepper to taste
Chimichurri sauce:
-3/4 cup packed fresh parsley
-1/2 cup packed fresh cilantro
-1 small shallot
-3 garlic cloves
-salt & pepper
-1/2 cup olive oil
-2 tbsp lemon juice
Directions:
For the chimichurri sauce, put everything into a blender or food processor and blend until everything is well combined. Place aside for now.
The ribeyes and lobster will cook quickly so I would wait till the rest of the food is close to being finished before starting these.
Warm-up your pan on medium/high heat. Once the pan is hot, add in 1/2 tbsp of olive oil and add in the mushrooms, asparagus, onion, and celery into a skillet. Continue to saute and stir until they are cooked through.
As that is cooking, go ahead and warm up your cast iron skillet or another pan for the steaks. Salt your steaks generously. Again, once the pan is hot, add in the ghee until it's melted. Then, place the steaks in the pan.
Let the steaks sear for about 4 minutes while continuing to bask the steaks with the melted ghee. Flip the steaks over and continue to do the same on that side. Continue this process until the internal temp of your steaks is at around 125-135F. This really depends on how you like your steaks cooked and how thick or thin they are. We like ours to be cooked Medium and they were thin so they can cook very quickly if you're not paying attention to them.
Remove the steaks when they are at the right temperature and let them sit for about 5-10 minutes. Then, add in the lobster tails. These should cook very quickly, like shrimp. Once they are done, remove the lobster and place them aside.
Once everything is finished, place a steak, lobster tails, and vegetables on your plate. Drizzle the chimichurri sauce over the dish and you are done!
