Surf and Turf, Lobster and Steak
The first time I recall eating lobster was after I was out of college, married, and celebrating a special occasion at a restaurant.
Oh my it was delightful! I of course have ordered it since over the years, on special occasions, or ordered "surf and turf," as I do love beef.
In the last few years, my local grocery store has held "specials" on 4 - 5 oz. lobster tails for around $5 a piece. They've offered this around Valentine's Day or near Christmas, so I stock up, vacuum seal and freeze them.
Then every month or so, I make an extra special dinner for the two of us, like I did this past New Year's Eve. Knowing what restaurants charge for such a meal, justifies a food splurge for one meal at home, as it feels economical, but not a real budget buster. It's the fanciest meal I make with the "wow factor" for presentation!
At first I had no idea how to cook a lobster tail, but looked up info and settled on this method.
Surf and Turf, Lobster and Beef
4 oz. or larger lobster tail(s)
1/2 tsp. minced garlic
lemon and lemon juice
1/2 cup melted butter
1 tsp. Old Bay seasoning
4 - 5 oz. steak, of choice: New York, Sirloin, 3/4 inch thick
steak rub seasoning
With kitchen scissors, cut lobster shells up middle of the back to near the end of tail, and with fingers gently spread shell, nudging meat from the inside, and lifting it out and up, leaving end attached, then letting meat rest on top of shell.
Fill sauce pan with 1-2 inches of water, add 2 Tabs. lemon juice, minced garlic, and Old Bay. Set steamer pan on top, place lobsters in and cover.
Bring water to a boil, turn down and steam for 7 minutes. Shells will turn bright red, and meat will no longer look translucent. Don't over cook, or lobster meat will become tough. Serve with melted butter mixed with lemon juice for dipping, and a lemon wedge.
Meanwhile for the beef, preheat oven to 350. Oil and season steak with salt and pepper or a steak rub, and fry 2 minutes on each side in smoking hot skillet, to sear. Then put skillet in oven for 6 minutes for medium rare. Let rest 5 minutes before serving.
I also serve with a Twice Baked Potato and a salad.
Estimated cost with potato and salad: $8 per person.