Broiled split lobster tails with grilled Delmonico steaks
This time of year, everyone's talking about our hearts: how to take care of them and how to love one another. February (and Valentine's Day) is our excuse to do so, but we welcome you to eat well, take care of your heart, and love your loved ones any day of the week. Here's a recipe to inspire you to do so!
2 6-7oz lobster tails, thawed
2 6oz Delmonico steaks, thawed
2T Extra virgin olive oil
1tsp old bay
2tsp steak seasoning
Turn oven on broil. While oven is heating up, remove lobster tails from packaging and place on cutting board. With a firm chef knife insert the tip of the blade at the bottom of the tail (right above the tail fan). With continuous pressure bring the chef knife down, splitting the lobster tail down the middle. Be careful not to cut the actual lobster meat all the way through, just the shell.
After the shell is split, slip your fingers inside the end of the shell and pull the lobster meat out but leave the tail meat piece attached. Then lay the meat along the top of the lobster shell. Do this for both tails. spread you softened butter across the top of the lobster tails and season with Old Bay/paprika mixture. Place on oven safe pan and cook under the broiler for 10-12 minutes. Lobster meat should be white and firm to the touch.
Season steaks with salt and pepper or steak seasoning. Wipe hot grill or griddle with extra-virgin olive oil. Preheat pan to med-high heat. Cook steaks 5 minutes on each side for medium, 7 minutes for medium-well. Allow the meat to rest for 10 minutes before serving.