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Succulent Steak and Lobster

This indulgent steak and lobster dish brings fine dining to your kitchen. Perfect for special occasions, it combines succulent ribeye steaks with tender lobster, topped with a rich garlic butter sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 800
Ingredients Method Notes

Ingredients
  

For the Steak
  • 2 pieces ribeye steaks (about 1 inch thick)
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 cloves garlic, smashed
  • Fresh thyme sprigs (optional) Adds a lovely aroma
For the Lobster
  • 2 whole lobsters (about 1-1.5 pounds each)
  • 4 tablespoons unsalted butter
  • 2 tablespoons lemon juice
  • 1 tablespoon fresh parsley, chopped
  • Garlic powder (a pinch, to taste)

Method
 

Get Your Grill On!
  1. Preheat your grill or skillet over medium-high heat. You want it hot enough to sizzle but not so hot that it transforms your beautiful steak into a hockey puck.
Season the Steaks
  1. While your grill heats, season your ribeye steaks generously with salt and pepper.
Searing the Steak
  1. Add olive oil to your hot grill. Once it starts shimmering, place the steaks on it. Sear them for about 4-5 minutes on each side for that perfect medium-rare finish.
  2. Add the smashed garlic cloves and thyme to the pan for extra flavor during the last minute.
Lobster Time
  1. While the steak is sizzling away, bring a large pot of salted water to a boil. Carefully add your lobsters and boil for about 8-10 minutes until the shells turn a lovely bright red.
The Butter Baste
  1. As the lobster cooks, melt butter in a small saucepan over low heat and mix in lemon juice, parsley, and a pinch of garlic powder.
Rest Before Serving
  1. Once the steaks are done, remove them from the grill and allow them to rest for about 5 minutes.
Serve It Up!
  1. Plate your steak alongside the lobster, drizzle the delicious butter sauce over both, and don’t forget to add a lemon wedge on the side.

Notes

Don’t Skip the Resting Time: This crucial step keeps the steak juicy and tender. If you have leftovers, they can be repurposed into a mouthwatering steak and lobster omelet.