Ingredients:
🦞 For the Lobster Tail:
2 lobster tails (4–6 oz each)
2 tbsp melted butter
1 garlic clove, minced
1 tsp lemon juice
Pinch of paprika or cayenne
Salt & pepper
Lemon wedge (for serving)
🥩 For the Steak:
2 ribeye or NY strip steaks
Salt & pepper (generous)
1 tbsp olive oil or butter
Optional: garlic, rosemary, or thyme
🍄🌱 For the Veggies:
1 cup green beans (trimmed)
1 small bell pepper, sliced
1 cup whole or halved mushrooms
Olive oil
Salt, pepper, garlic powder
🧈 Garlic Butter for Dipping:
3 tbsp butter
1 garlic clove, minced
1 tsp parsley or chives (optional)
👨🍳 Instructions:
🔪 1. Prep the Lobster Tails:
Use kitchen shears to cut down the top of the shell.
Pull the meat upward and rest it on the shell (“butterfly” it).
Mix melted butter, garlic, lemon juice, paprika, salt & pepper.
Brush it over the lobster meat.
Grill or griddle:
Cook flesh-side down for 2–3 min, then flip and baste with butter. Cook until internal temp is 135°F (57°C).
🥩 2. Cook the Steak:
Let steaks come to room temp. Season generously with salt & pepper.
Heat oil or butter on high heat (Blackstone or skillet).
Sear 3–5 min per side (depending on thickness and doneness).
Optionally baste with garlic butter and herbs.
Rest 5–10 minutes before slicing.
🍄 3. Sauté the Veggies:
Toss green beans, bell peppers, and mushrooms in olive oil, salt, pepper, and garlic powder.
Grill or sauté until tender and slightly charred (8–10 minutes).
🧈 4. Make Garlic Butter:
Melt butter, stir in garlic, and simmer gently for 2–3 min.
Add herbs if desired.
🍽️ Plate it All:
Serve the steak and lobster side by side.
Add sautéed veggies and mushrooms.
Include lemon wedge and garlic butter dip.
