MAKES: 4 servings
Ingredients
- 2 garlic clove cloves, minced
- 2 teaspoons plus two tablespoons essential olive oil, divided
- 1/4 cup minced fresh parsley
- 3 tablespoons chopped eco-friendly onions
- two tablespoons minced fresh thyme
- 2 teaspoons grated lemon peel
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon red pepper cayenne
- 1/2 cup butter, softened
- 1 cup soft bread crumbs
- 1/4 cup butter, melted
- 4 lobster tails (eight to ten ounces each)
- 4 beef tenderloin steaks (4 ounces each)
- 4 teaspoons coarsely ground pepper
Dietary Details
1 serving: 793 calories, 52g fat (26g saturated fats), 355mg cholesterol, 1289mg sodium, 10g carb (1g sugars, 1g fiber), 69g protein.
Directions
- In a tiny skillet, saute garlic clove by 50 percent teaspoons oil until tender remove in the heat. In a tiny bowl, combine the parsley, eco-friendly onions, thyme, lemon peel, salt, pepper, cayenne and reserved garlic clove. Put aside 1/2 cup for crumb topping.
- Add softened butter to remaining plant mixture mix well. Shape right into a 1-in.-thick log wrap in plastic wrap. Refrigerate for half an hour or until firm.
- For crumb topping, combine the bread crumbs, melted butter and reserved plant mixture put aside.
- Split lobster tails in two lengthwise. With cut side up and taking advantage of scissors, cut across the fringe of covering to release the cartilage since the tail meat in the covering remove and discard cartilage.
- Place lobster tails on the baking sheet top with reserved crumb topping. Bake, uncovered, at 375 for 15-twenty minutes or until meat is firm and opaque and crumbs are golden brown.
- Meanwhile, sprinkle steaks with coarse pepper. Inside a large skillet over medium heat, prepare steaks in remaining oil for 4-a few minutes on every side or until meat reaches preferred doneness (for medium-rare, a meat thermometer should read 145 medium, 160 well-done, 170).
- Unwrap plant butter cut four 1/4-in.-slices from log. Place one slice on every steak. Serve with lobster. Rewrap remaining butter refrigerate for 7 days or freeze for approximately 3 several weeks. Yield: 4 servings.
Initially printed as Surf Turf in Taste of Home Christmas Annual Annual 2011, p35