{"id":7322,"date":"2025-06-11T07:03:00","date_gmt":"2025-06-10T21:03:00","guid":{"rendered":"https:\/\/dinnertimesomewhere.com\/?p=7322"},"modified":"2025-06-11T07:15:51","modified_gmt":"2025-06-10T21:15:51","slug":"steak-and-butter-poached-lobster","status":"publish","type":"post","link":"https:\/\/dinnertimesomewhere.com\/index.php\/dinner\/beef-dinner\/steak-and-butter-poached-lobster\/","title":{"rendered":"Steak and Butter Poached Lobster"},"content":{"rendered":"\n

Few dishes carry that air of luxury and special occasions like Steak and Lobster. It\u2019s 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\u2019ll show you how to easily prepare and cook the most amazing Steak and Butter Poached Lobster. It\u2019s 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\u2019s 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!

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Jump to Recipe<\/a><\/div>\n<\/div>\n\n\n\n

As always, good quality ingredients are the key to the best tasting Steak and Lobster<\/h2>\n\n\n\n

We harp on a lot about quality produce in our recipes. You\u2019re probably sick of hearing about it! Well, I hate to say it, but it does make the world of difference between making an \u2018ok\u2019 home cooked meal and making something truly spectacular

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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\u2019ve 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

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\"Good
You’re going to get the best out of this recipe if you can find good quality Steak and Seafood<\/figcaption><\/figure>\n<\/div>\n\n\n

Butter Poaching the Lobster<\/h2>\n\n\n\n

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\u2019s going to be great

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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

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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!

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Making the Butter Sauce<\/h2>\n\n\n\n

For our Butter Sauce we are using a classic French Sauce known as a Beurre Blanc. It\u2019s a wonderful Butter based sauce that is perfect for Seafood. It\u2019s 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\u2019s almost completely evaporated

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\"Beurre
The delicious Butter Sauce in this recipe is a classic French sauce known as ‘Beurre Blanc’, and it’s perfect to pair with Seafood<\/figcaption><\/figure>\n<\/div>\n\n\n

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 \u2018breaking\u2019 (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!

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Once all the Butter has melted and incorporated into the sauce (known as emulsifying), then it\u2019s ready! Keep the heat low and add your Lobster to the sauce and continue stirring, spooning the Butter Sauce over the Lobster until it\u2019s cooked

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Once the Lobster has turned that beautiful bright pink color it\u2019s famous for, then it\u2019s 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!

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Cooking the Steak<\/h2>\n\n\n\n

We\u2019re not shy about Steak recipes<\/a> here at Dinnertime Somewhere. Chances are if you\u2019ve seen a few of our recipes you\u2019ve 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

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It\u2019s 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\u2019t overpower the dish. For our dish, try to get a thick-cut Beef tenderloin (aim for around 8 oz. if you can). We\u2019ve got a surefire way to guarantee perfectly cooked Filet every time!

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Our sure-fire technique for cooking the Steak will guarantee it’s perfectly cooked every time<\/figcaption><\/figure>\n<\/div>\n\n\n

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\u2019s done

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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 \u2013 8 minutes, which is ample time to make your Lobster and Butter Sauce

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Plating<\/h2>\n\n\n\n

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)

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\"Plating
The classic way to serve a Steak and Butter Poached Lobster is by placing the cooked Lobster on top of the whole Filet Steak<\/figcaption><\/figure>\n<\/div>\n\n\n

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

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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\u2019t have Lemon, I do find adding a squeeze at the end tastes great!

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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\u2019s an awesome dish to make at home, and even though there\u2019s a few French cooking techniques involved, the whole dish comes together very easily. Well worth trying!

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