Garlic Herb Butter Steak & Lobster Tails
with Lemony Broccoli & Chive Roasted Potatoes
No need to make a reservation at a fancy French bistro—bring the white tablecloth vibes to your dinner table with this surf ‘n’ turf dish. Lobster tails are basted with a rich, garlic herb butter, which is also used to top perfectly seared steaks. The duo is paired with lemony roasted broccoli, plus chive-topped roasted potatoes. Bon appétit!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
¼ ounce
Chives
7 ounce
Lobster Tails
(Contains Shellfish)
1 tablespoon
Bold & Savory Steak Spice
1 unit
Lemon
12 ounce
Potatoes
8 ounce
Broccoli Florets
14 ounce
Sirloin Steak
4 tablespoon
Garlic Herb Butter
(Contains Milk)
5 teaspoon
Truffle Oil
Not included in your delivery
2 teaspoon
Cooking Oil
Salt
Pepper
1 teaspoon
Olive Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into 1⁄2-inch pieces. Mince chives. Zest and halve lemon; slice half into 1⁄4-inch-thick rounds. • Using kitchen shears, cut along underside of each lobster* shell, leaving meat intact and stopping at tail; pull sides of shell apart to expose meat (do not remove meat from shell).
• Toss potatoes on one side of a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack for 5 minutes (you’ll add more to the baking sheet then).
• While potatoes cook, cut broccoli florets into bite-size pieces if necessary. • Once potatoes have roasted 5 minutes, carefully toss broccoli and lemon rounds on empty side of same sheet with a drizzle of olive oil, salt, and pepper. • Roast on top rack until broccoli is golden brown and crispy, 15-20 minutes. Carefully toss with half the lemon zest. • Meanwhile, place garlic herb butter in a small microwave-safe bowl; microwave until just softened, 5-10 seconds.
• Pat steak* dry with paper towels; season all over with half the Steak Spice (all for 4 servings), salt, and pepper. • Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add steak and cook to desired doneness, 3-6 minutes per side. • Turn off heat; transfer steak to a cutting board and cover loosely with foil. Wipe out pan.
• Heat same pan over medium-high heat. Add lobster tails, cut sides up, with a splash of water. Cover pan and cook until lobster is slightly opaque and almost cooked through, 3 minutes. • Uncover pan and add half the softened garlic herb butter (save the rest for serving); spoon melted butter over lobster until meat is opaque and cooked through, 1 minute more. • Stir in 1 tsp chives (save the rest for serving) and remaining lemon zest; season with salt and pepper. Turn off heat; transfer lobster tails to cutting board.
• Thinly slice steak against the grain. Using a chef’s knife, halve lobster tails lengthwise. TIP: If you don’t have a chef’s knife, use a large, sharp knife. • Toss potatoes with remaining chives. • Divide steak, lobster, potatoes, broccoli, and lemon rounds between plates. Dollop steak with remaining softened garlic herb butter. Spoon any sauce from pan over lobster. Drizzle lobster with truffle oil to taste. Cut remaining lemon into wedges; serve on the side.
