Tenderloin Steaks with Buttery Roasted Lobster Tails
Tender, prime steaks decadently served with butter-brushed, roasted lobster tails. The lobster tails are prepared in a restaurant-style way, where before roasting the meat is removed from the shell and set on top (see Options).
Recipe - Qualicum
Tenderloin Steaks with Buttery Roasted Lobster Tails
Prep Time20 Minutes
Servings4
Cook Time9 Minutes
Ingredients
4 (3- to 4-oz./85- to 113-gram) East Coast lobster tails, thawed if frozen, and patted dry
2 Tbsp (1/8 cup) butter, melted
pinches garlic powder,
paprika and cayenne pepper
1 tsp lemon juice
4 (about 6- to 8-ounce /170- to 225 gram) beef tenderloin steaks
1 Tbsp olive oil
salt and freshly ground black pepper, to taste
4 lemon wedges
and parsley sprigs, for garnish
additional melted butter, to taste, for dipping the lobster meat in
Directions
- Line a baking sheet with parchment paper. With kitchen scissors, make a shallow, lengthwise cut through the top shell of one of the lobster tails. Carefully, but forcefully, spread the shell open. Now carefully pull out the meat. Close the empty shell and set on the baking sheet. Drape the lobster meat on top of the shell (see recipe photo for how it should look). Repeat these steps with the other lobster tails.
- Combine 2 Tbsp melted butter, garlic powder, paprika, cayenne and lemon juice in a small bowl. Brush mixture on the meat of each lobster tail. Refrigerate lobster tails until needed below. (Lobsters tails can be prepared to this point a few hours before cooking.)
- Preheat oven to 425 F. Preheat your barbecue or indoor grill to medium-high (see Options). Brush each steak lightly with olive oil; season with salt and pepper. Roast lobster tails 8 to 10 minutes, or until just cooked through. (When ready, the lobster will feel slightly firm, not stiff and rubbery, a sign it’s overcooked. If it still feels soft, it’s not cooked.) While the lobster cooks, grill steaks to the desired doneness, about 2 to 3 minutes per side for rare, and 3 to 4 minutes for medium-rare to medium.
- Set one steak, one lobster tail and small dish of melted butter on each of 4 heated plates. Garnish with lemon wedges and parsley sprigs, and serve.
Options: If preparing the lobster tails in this restaurant style way is too much fuss, another, simpler, way to prepare them is to cut each lobster tail in half lengthwise. Now set the halved lobster tails, cut side up, on the parchment paper-lined baking sheet. Brush them with the flavoured melted butter, and then roast 8 to 10 minutes, until cooked. If you don’t have a barbecue or grill pan, pan sear the steaks in hot oil in a large skillet to the desired doneness.
20 minutes
Prep Time
9 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Western Family - Signature North Atlantic Lobster Tail Skewers, 200 Gram
$25.99$13.00/100g
Western Family - Salted Creamery Butter, 454 Gram
$6.79$1.50/100g
Western Family - Garlic Powder, 155 Gram
$8.59$5.54/100g
Mccormick - Paprika, 35 Gram
$6.99$19.97/100g
ReaLemon - Lemon Juice Squeezers, 125 Millilitre
$2.19$1.75/100ml
Quality Foods - Black Angus AAA 21 Day Aged Strip Loin Grilling Steak, 1 Pound
$21.99/lb$4.85/100g
Western Family - Pure Olive Oil, 250 Millilitre
$8.99$3.60/100ml
Windsor - Salt & Pepper Shakers, 155 Gram
$6.49$4.19/100g
Lemons - Lemons Large, 1 Each
$1.19
Parsley - Italian, Fresh, 1 Each
$2.29
Western Family - Salted Creamery Butter, 454 Gram
$6.79$1.50/100g
Directions
- Line a baking sheet with parchment paper. With kitchen scissors, make a shallow, lengthwise cut through the top shell of one of the lobster tails. Carefully, but forcefully, spread the shell open. Now carefully pull out the meat. Close the empty shell and set on the baking sheet. Drape the lobster meat on top of the shell (see recipe photo for how it should look). Repeat these steps with the other lobster tails.
- Combine 2 Tbsp melted butter, garlic powder, paprika, cayenne and lemon juice in a small bowl. Brush mixture on the meat of each lobster tail. Refrigerate lobster tails until needed below. (Lobsters tails can be prepared to this point a few hours before cooking.)
- Preheat oven to 425 F. Preheat your barbecue or indoor grill to medium-high (see Options). Brush each steak lightly with olive oil; season with salt and pepper. Roast lobster tails 8 to 10 minutes, or until just cooked through. (When ready, the lobster will feel slightly firm, not stiff and rubbery, a sign it’s overcooked. If it still feels soft, it’s not cooked.) While the lobster cooks, grill steaks to the desired doneness, about 2 to 3 minutes per side for rare, and 3 to 4 minutes for medium-rare to medium.
- Set one steak, one lobster tail and small dish of melted butter on each of 4 heated plates. Garnish with lemon wedges and parsley sprigs, and serve.
Options: If preparing the lobster tails in this restaurant style way is too much fuss, another, simpler, way to prepare them is to cut each lobster tail in half lengthwise. Now set the halved lobster tails, cut side up, on the parchment paper-lined baking sheet. Brush them with the flavoured melted butter, and then roast 8 to 10 minutes, until cooked. If you don’t have a barbecue or grill pan, pan sear the steaks in hot oil in a large skillet to the desired doneness.