![]() Cut the strip steak in half widthwise, season both sides generously with salt and pepper, and set aside.Sprinkle tails liberally with crushed Ritz mix and set aside. Liberally baste the flesh side of each lobster tail with melted garlic herb butter and place on a baking sheet flesh side up. Season lobster tails with salt and pepper.Combine Parmesan cheese and Ritz crackers in a Ziploc bag and crush until crackers are finely crushed. Combine 2 tablespoons melted butter, juice from half a lemon, garlic, and parsley in a small bowl.Use a knife to slice the lobster meat in half, separating into two equal halves. Using kitchen shears (scissors), cut the tails down the center, through the end of the tail, on both the underside and top of the shell.Remove the steak from the fridge 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate.The steak is finished off by drizzling garlic and rosemary-infused butter over the steak. The scissors method is a lot easier and a lot less likely to end date night with a trip to the ER. You can also accomplish this with a sharp knife, by piercing the underside of the lobster tail with the tip of the knife and then rocking the knife downwards, applying pressure, until you slice entirely through the tail and shell. Cut both the underside and top of the shell with scissors and then use a knife to slice the lobster meat in half, separating into two equal halves. The best way to do this is to use kitchen shears (scissors) to cut the tails down the center, through the end of the tail. The trickiest part of this recipe is cutting the uncooked lobster tails in half to expose the flesh. A truly simple take on surf and turf that won’t break the bank or require four arms. The beauty of this recipe is that you can simultaneously bake the lobster tails on the bottom rack the moment you the steak hits the skillet. The tails are cut in half before baking and basted with garlic, butter, lemon, fresh parsley, and sprinkled with crushed Ritz crackers and Parmesan cheese. I think everyone knows the lobster tail is the best part of the lobster. For this particular recipe, I sear a NY strip steak, cut in halves, for two minutes per side on the stovetop and then transfer to an oven at 425° F for 5 minutes. I prepare all of my steaks in a cast iron skillet using butter. If you prep everything beforehand it will go much smoother. Prep is really important for this recipe. The main challenge is simultaneously cooking both the lobster and the steak in the oven at the same temperature, so everything comes out hot at once. As much as I hate to say it, it all started with an infamous Buzz Feed Tasty video. Potentially one the best surf and turf recipes I’ve come across in quite some time. This is one of my new favorite celebration meals. WOW, steak and lobster has never been so easy. I may receive a commission if you click a link and purchase a product I recommend. ![]()
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