Steak and Butter Poached Lobster

Few dishes carry that air of luxury and special occasions like Steak and Lobster. It’s a decadent pairing that is usually only reserved for fancy (and expensive) nights out at a top-quality Steak restaurant. However, instead of paying those exorbitant prices dining out, why not make it at home yourself? In this recipe we’ll show you how to easily prepare and cook the most amazing Steak and Butter Poached Lobster. It’s the perfect meal to show off your home cooking skills and to celebrate a special occasion. The little secret between you and me is it’s so easy to make! The classic Surf and Turf (or is it Reef and Beef?) is a decadent combination of flavors that work so well together!

As always, good quality ingredients are the key to the best tasting Steak and Lobster

We harp on a lot about quality produce in our recipes. You’re probably sick of hearing about it! Well, I hate to say it, but it does make the world of difference between making an ‘ok’ home cooked meal and making something truly spectacular

When spending big bucks on Steak and Lobster, you want to ensure the quality matches up to the price. So, shop around a little and do some research before dropping that cash on the counter. We’ve lived in a lot of places, and one of the first things we do is scope out our local area for a good Fish Monger, and a good Butcher. Once you find this, your life will be so much easier, and you can trust that the produce you bring home will be the best you can get your hands on

Butter Poaching the Lobster

The decadence of this title cannot be understated. Butter Poached Lobster is every bit as delicious as it sounds and must be tasted immediately! Cooking Lobster can be a little bit tricky, but as long as you keep your eyes on things and take your time, it’s going to be great

The first step is to remove the Lobster meat from the tail. You can always ask your Fish Monger to do this for you (and we highly recommend it). Otherwise, you can do so by cutting the Lobster tail lengthwise in half. Then, carefully place a spoon between the shell and the meat to lift it out

Another option is to cook the Lobster Tail in the shell and then remove it once cooked. This step gets even more tasty Lobster flavor into the dish, as those Shells are packed with so much deliciousness!

Making the Butter Sauce

For our Butter Sauce we are using a classic French Sauce known as a Beurre Blanc. It’s a wonderful Butter based sauce that is perfect for Seafood. It’s also exceptionally easy to make! All you need to do is cook down some finely diced Shallots in White Wine and Vinegar (not too much) until it’s almost completely evaporated

Then, slowly add cubes of cold Butter into the pan and whisk continuously over a low heat. You want to keep the heat low to avoid the Sauce ‘breaking’ (where the Butter will separate), so just take your time. The sauce needs a lot of Butter, as we need enough to cook the Lobster!

Once all the Butter has melted and incorporated into the sauce (known as emulsifying), then it’s ready! Keep the heat low and add your Lobster to the sauce and continue stirring, spooning the Butter Sauce over the Lobster until it’s cooked

Once the Lobster has turned that beautiful bright pink color it’s famous for, then it’s done! Now. We recommend making the Beurre Blanc and Lobster once your Steak has cooked. That way you can prepare the Lobster and Sauce while the Steak is resting. Timing it all well the Lobster and Sauce will be done once the Steak has been rested perfectly!

Cooking the Steak

We’re not shy about Steak recipes here at Dinnertime Somewhere. Chances are if you’ve seen a few of our recipes you’ve come across our Steak recipes. Now, for our Steak and Butter Poached Lobster recipe you can use any cut of Steak you like. However, the classic pairing and a fitting cut of Beef is Beef Tenderloin

It’s a famous pairing at Steak Restaurants, and the milder Beef flavor of the Tenderloin pairs perfectly with the Lobster and Butter Sauce as it doesn’t overpower the dish. For our dish, try to get a thick-cut Beef tenderloin (aim for around 8 oz. if you can). We’ve got a surefire way to guarantee perfectly cooked Filet every time!

All you need to do is heat a touch of Oil in a large pan over a high heat. Once hot, place the Steak on the Pan and leave it for 2 minutes. Then, rotate it 90 degrees and leave for another 2 minutes. Then, flip it over and repeat the process. Drop the heat after the 8 minutes is up and sear the sides while basting the Steak with Butter, Garlic, and Thyme then it’s done

This technique is guaranteed to produce a perfectly cooked medium-rare Beef Tenderloin every time. If the Steak is a little smaller, drop the times from 2 minutes to 1:30. Let the Steak rest for about 7 – 8 minutes, which is ample time to make your Lobster and Butter Sauce

Plating

You can have fun with how you present the Steak and Butter Poached Lobster on the plate. The classic approach is to leave the Filet whole and place the beautiful piece of Lobster straight on top. Then, drizzle the whole thing with some of that delicious Butter Sauce and finish with some freshly chopped herbs (we used Chives)

Another presentation option is to slice the rested Steak into pieces and spread them out on the plate. I love this presentation method as it showcases the perfectly cooked Beef. Place the Lobster on top (or on the side) then finish with Sauce and Herbs

I like to serve the dish with a generous sprinkling of flaky Finishing Salt as that always works wonders for enhancing the flavor and texture of a dish. As there is also Seafood on the plate, a Lemon Wedge is also a nice accompaniment. While Beurre Blanc typically doesn’t have Lemon, I do find adding a squeeze at the end tastes great!

However you decide to plate your Steak Butter Poached Lobster we do highly recommend you get something on the plate (by which we mean, try this recipe!). It’s an awesome dish to make at home, and even though there’s a few French cooking techniques involved, the whole dish comes together very easily. Well worth trying!

Steak with Butter Poached Lobster Recipe

Ingredients

• 2 Large Beef Tenderloin Steaks (8 oz.)
• 1 Whole Lobster Tail, cut lengthwise in half with flesh removed
• 220g cold Unsalted Butter, cut into cubes
• 3 Garlic Cloves, peeled
• 4 Sprigs of Thyme
• 2 tbsp. White Wine Vinegar
• 3 tbsp. White Wine
• ½ Shallot, finely diced
• 1 tsp. Fresh Chives, finely diced
• Salt
  
  

Instructions

1. Season the Beef well on all sides with Salt before cooking. Heat the Oil in a large skillet over medium high heat and once hot, add the Beef, pressing down slightly to ensure good contact with the pan
2. Leave Beef for 2 minutes then rotate 90 degrees (keeping the same side facing the heat) and cook for 2 more minutes. Flip Steak over and repeat the process (2 minutes, rotate then 2 more minutes)
3. Drop the heat then add 20g Butter, Garlic, and Thyme. Sear the sides of the Steak for 30 seconds on each side while basting liberally with the Garlic Butter mixture. Once cooked, set aside to rest
4. While the Steak is cooking, add the White Wine, Vinegar, and Shallots into a saucepan over medium heat
5. Cook until the liquid is almost completely absorbed. Drop the heat to low then gradually add the Butter one cube at a time while whisking constantly. Continue whisking until all the Butter has been emulsified
6. Add the Lobster Tail halves to the Butter Sauce to poach until it’s cooked and turns a brilliant pink color (about 5 minutes or so). Continuously ladle the Butter over the Lobster as it cooks to ensure an even cook
7. Plate the rested Steak on a plate and top with a Lobster Tail. Finish with a generous drizzle of Butter Sauce, a sprinkle of Chives and some Finishing Salt
   
   

Recipe Notes

• It is critical you do not have the Butter Sauce too hot. Always keep it over a low heat once the Butter has been added, and ensure you are always stirring it
• You can cook the Lobster with the shell intact, it will take slightly longer to cook and you will need to remove the flesh from the tail once cooked
  
  

When it comes to Surf and Turf, there’s no better dish to make than Filet Steak and Butter Poached Lobster. This decadent plate of food tastes as good as it looks and is fitting for celebrating a special occasion. Give it a go!

For more decadent and delicious recipes such as this, check out these favorite recipes of ours:

• Crispy Chicken with a Creamy Pan Sauce
• Red Wine Braised Short Ribs
• Filet Steak for Bordelaise Sauce
• Crispy Fried Whole Fish with Tamarind Chili Glaze
  
  

Happy Cooking!