- Prep time
- 15 minutes
- Cook time
- 30 minutes
- 2 servings
Enjoy the timeless combination of New York steak and lobster tail, perfect for an evening of luxury.
- 1 12-ounce Fresh to Market boneless New York steak
- 1 8-ounce lobster tail
- 10 ounces clarified butter
- Sea salt to taste
- Cracked pepper to taste
In a small, narrow sauce pan, heat clarified butter over low heat to approximately 160°F. Immerse the lobster tail, cover and poach for about 15 minutes, until the shell turns red and the meat is cooked through. Reserve the warm butter for dipping.
While the lobster tail is poaching, season New York steak with salt and place onto a hot grill, rotating 45 degrees and turning halfway through the cooking process to create diamond shaped grill marks. Once grilled to the desired doneness, season the steak with cracked pepper, loosely cover it with aluminum foil and let it rest for 3-5 minutes.
While the steak is resting and lobster is still warm, remove the lobster tail from its shell and serve with steak immediately.
Techniques used in this recipe:
clarificationclarification: the process of removing solid impurities from a liquid (such as butter or stock). Also, a mixture of ground meat, egg whites, mirepoix, tomato puree, herbs, and spices used to clarify broth for consomme.