Seared Sirloin Steaks with Buttery Baked Atlantic Lobster
Tender, nicely seared steaks, plated and topped with succulent bits of lobster, rich with butter, lemon and spice.
Recipe - View Royal
Seared Sirloin Steaks with Buttery Baked Atlantic Lobster
Prep Time40 Minutes
Servings2
Cook Time8 Minutes
Ingredients
2 (1 lb.) cooked, cold Atlantic lobsters
1/8 cup butter
1 Tbsp white wine or chicken or fish stock
1 Tbsp fresh lemon juice
1/4 tsp smoked or regular paprika
tiny pinches ground cayenne pepper
and garlic powder
2 tsp chopped fresh parsley
2 (about 6 to 8 oz./170 to 225 g) top sirloin steaks
salt and freshly ground black pepper, to taste
2 tsp vegetable oil
lemon wedges, for garnish (optional)
Directions
- Pull the tail of each lobster. Cut each tail lengthwise in half and remove the meat. Cut the halve pieces of lobster tail meat into large chunks and set in an 8-inch square baking pan. Now pull the claws, knuckles and legs off each lobster. Use a lobster cracker or kitchen scissors to open them up and pick out and remove the meat from them. Set that meat in the baking dish too. (You can prepare the lobster to this point hours in advance. Cover and refrigerate until ready to top with butter mixture and bake.)
- Preheat oven to 375 F. Put butter, wine (or stock), juice, paprika, cayenne and garlic powder in a small pot and set over medium heat. Heat this mixture just until the butter is melted, and then spoon over the lobster in the baking pan. Sprinkle lobster with chopped parsley.
- Pat steaks dry with paper towel, then season with salt and pepper. Place oil in a heavy skillet set over medium-high heat. As the oil heats, quickly pop the pan of lobster into the oven and bake until hot, about 8 minutes. When the oil is hot, add steaks to the skillet and pan-sear to the desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 for medium rare.
- When steaks are cooked, set one on each of 2 plates. Divide and top steaks with the lobster meat and its buttery juices. Garnish with lemon wedges, if using, and serve.
40 minutes
Prep Time
8 minutes
Cook Time
2
Servings
Shop Ingredients
Makes 2 servings
Not Available
Western Family - Salted Creamery Butter, 454 Gram
$6.79$1.50/100g
Western Family - White Wine Vinegar, 500 Millilitre
$5.39$1.08/100ml
ReaLemon - Lemon Juice Squeezers, 125 Millilitre
$2.19$1.75/100ml
Mccormick - Paprika, 35 Gram
$5.89 was $6.99$16.83/100g
Mccormick - Ground Cayenne Pepper, 33 Gram
$5.89 was $6.99$17.85/100g
Mccormick - Garlic Powder, 54 Gram
$5.89 was $6.19$10.91/100g
Parsley - Italian, Fresh, 1 Each
$2.49
Quality Foods - CDN BF AAA B/A Topsrln Steak SP, 1 Pound
$12.49/lb was $15.49/lb$2.75/100g
Windsor - Salt & Pepper Shakers, 155 Gram
$5.99 was $6.49$3.86/100g
Crisco - Vegetable Oil, 1.18 Litre
$10.69 was $10.99$0.91/100ml
Lemons - Large, 1 Each
5 for $5
$1.00 was $1.19
Directions
- Pull the tail of each lobster. Cut each tail lengthwise in half and remove the meat. Cut the halve pieces of lobster tail meat into large chunks and set in an 8-inch square baking pan. Now pull the claws, knuckles and legs off each lobster. Use a lobster cracker or kitchen scissors to open them up and pick out and remove the meat from them. Set that meat in the baking dish too. (You can prepare the lobster to this point hours in advance. Cover and refrigerate until ready to top with butter mixture and bake.)
- Preheat oven to 375 F. Put butter, wine (or stock), juice, paprika, cayenne and garlic powder in a small pot and set over medium heat. Heat this mixture just until the butter is melted, and then spoon over the lobster in the baking pan. Sprinkle lobster with chopped parsley.
- Pat steaks dry with paper towel, then season with salt and pepper. Place oil in a heavy skillet set over medium-high heat. As the oil heats, quickly pop the pan of lobster into the oven and bake until hot, about 8 minutes. When the oil is hot, add steaks to the skillet and pan-sear to the desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 for medium rare.
- When steaks are cooked, set one on each of 2 plates. Divide and top steaks with the lobster meat and its buttery juices. Garnish with lemon wedges, if using, and serve.