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Steak and Lobster Tails


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Rate this recipe 4.5/5 (10 Votes)


  • Aspargus:
  • 2 rib-eye steaks (6-8 ounces)
  • 1 tablespoon olive oil
  • 1/2 teaspoon black pepper
  • 2 (4-5 ounce) lobster tails
  • 3 tablespoons butter
  • 1 teaspoon fresh parsley
  • Place aspargus in lage bowl. Splash with extra virgin olive oil, kosher salt, black peper, and lemon juice(optional)


Servings 2


Step 1

Brush steaks with olive oil and sprinkle with pepper(no salt, dries steak out). Place on a 4 inch rack and cook 1 inch steaks for 8 minutes per side for medium rare (Refer to Quick and Easy Cooking Guide for other times and temperatures). When you turn steak, add lobster tails and aspargus. Sprinkle with pepper. Place butter in oven safe dish on bottom rack under aspargus. Cook for an additional 8 minutes. Remove steak and let rest for 5 minutes. Leave lobster and aspargus for the 5 mintues. Meal will be ready. Enjoy!


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