Petes Total Food

Steak and lobster is the ultimate surf and turf experience, combining a perfectly cooked steak with tender, buttery lobster for a meal that feels truly special. The rich flavor of the beef pairs beautifully with the sweet, delicate seafood, creating a restaurant-quality dinner right at home. Whether you’re celebrating a special occasion or simply treating yourself, this classic combination never disappoints.

Prep Time: 20 Minutes | Cook Time: 45 Minutes | Serves 2 | See Full Video Below

Ingredients:

• 1 New York Strip
• 2 Lobster tails (Ideally 4+ oz)
• Kosher Salt
• Black Pepper
• 4 Tbsp Unsalted Butter
• 2 Cloves Garlic
• 2 tsp Lemon Juice
• 1/2 tsp Smoked Paprika
• 1 Shallot
• 3 Rosemary sprigs
• 4 Cloves Garlic
• 4 Tbsp Unsalted Butter
• Neutral Oil (Avocado)

Mashed

• 1 Russet Potato
• 4 Tbsp Unsalted Butter
• 1/4 Cup Heavy Cream
• Handful of Thyme Sprigs
• 2 Tbsp Chives
• Salt and Pepper to taste

Directions:

• Start by generously seasoning all four sides of the steak with kosher salt and fresh cracked black pepper at least 1 hour before cooking
• Next cut down the middle of the lobster tail shell and use your hands to open it, then pull out the meat without removing it (Leave it attached) and place on top of the shell 
• Then wash off any shell that is on the meat and dry well so the butter can stick
• Heat up 4 tbsp of butter in a microwave until melted, then, in a small bowl mix together the melted butter, 2 cloves crushed garlic (use a garlic press) lemon juice, smoked paprika and 1/4 tsp salt
• Brush all over the lobster, covering every inch, underneath as well, then set aside
• Next if you wanted to make the mashed potatoes, peel and chunk the potato and place in a pot with boiling water until for tender (15-20 minutes)
• Then strain, let air dry for a minute and mash with a potato masher or ricer
• Add in the four tbsp of softened butter and mix again
• Next heat up the cream in a pot and place the thyme sprigs in with the cream
• Once warm, pour the cream in the potatoes and mix again
• Add the chives chopped thin along with salt and pepper to taste, cover and set aside
• Set your oven to broil and let that warm up while we cook the steak
• Get out a cast iron pan and place it on medium-high heat
• Drizzle some neutral oil in pan and wait until it begins to smoke
• Then place your steak, fat side down first, and then sear both sides until it reaches a golden brown color
• Remove the steak and add in 4 tbsp unsalted butter, the shallot crushed, 4 garlic cloves crushed and the rosemary sprigs
• Return the steak to the pan and begin basting it with a spoon until it reaches an internal temperature of 125, then remove from the pan and rest on a wire rack for 10 minutes
• While the steak is resting, broil your shrimp in the oven for however many ounces it is (Example 2 oz = 2 minutes, 8 oz = 8 minutes) If they are different sizes cook them for different amounts of time, mine are 3 oz so I will broil for 3 minutes
• Once the lobster is done, remove and brush with melted butter
• Scoop the mash potatoes on a plate, place the steak and lobster on top and enjoy!