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Steak and Succulent Lobster

A quick and easy recipe for steak and succulent lobster that impresses for both special occasions and casual weeknight dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 700
Ingredients Method Notes

Ingredients
  

For the Steak
  • 2 pieces ribeye steaks (about 1-inch thick)
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 2 cloves garlic, smashed
  • Fresh rosemary (or thyme), a couple of sprigs
For the Lobster
  • 2 pieces lobster tails
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons lemon juice
  • Minced garlic, to taste
  • Paprika, a sprinkle

Method
 

Get the Grill Going
  1. Preheat your grill or skillet over medium-high heat.
Season the Steaks
  1. Pat ribeye steaks dry and generously season both sides with salt and pepper.
  2. Add a tablespoon of olive oil to the grill or skillet.
  3. Place the steaks onto the surface and add garlic and rosemary.
Grill Like a Pro
  1. Cook steaks for about 4-5 minutes on one side.
  2. Flip the steaks and cook for another 4-5 minutes for medium-rare.
Prepare the Lobster
  1. Cut the lobster tails in half lengthwise.
  2. Mix melted butter, lemon juice, minced garlic, and paprika in a small bowl.
  3. Brush the mixture over the cut sides of the lobster tails.
Grill the Lobster
  1. Once steaks are flipped, add lobster to the grill and cook for about 5-7 minutes.
  2. Lobster is done when meat turns opaque and pulls away from the shell.
Set the Table
  1. Plate the steaks alongside lobster tails, drizzled with leftover garlic butter.
  2. Add a side of grilled veggies or a fresh salad if desired.

Notes

Use a meat thermometer to aim for about 130°F for medium-rare, and let steak rest for 5 minutes before slicing. Under-cooking lobster is preferable to overcooking.