2 sticks unsalted butter, softened
3 tbsp chopped tarragon
¼ cup chopped parsley
Finely grated zest of 1 lemon
2 cloves garlic, finely chopped
2 ½ tsp flaky sea salt
4 beef tenderloin steaks, each 1 ½ - inches thick
Salt & freshly ground black pepper
2 X 320 g pkgs. Rock Harbour pre-split spiny lobster tails, thawed
Lemon wedges to serve
Preheat oven to 425° F.
Combine butter, tarragon, parsley, lemon zest, garlic, and flaky salt.
Arrange lobster tails shell-side down on a baking sheet. Dollop exposed meat with roughly half the butter, dividing evenly, and set aside.
Season steaks with salt and pepper. Set a large heavy skillet over medium-high heat. Add oil and cook steaks 5 minutes per side, oruntil deeply browned and medium-rare. Remove steaks from pan and tent with foil while cooking the lobster tails.
Slip lobster into oven and roast 8-9 minutes or until opaque.
Top each steak with a dollop of the butter and serve with lobster tails and lemon wedges.
J&F SEAFOOD CORP.
7900 Huntington Rd, Unit 3
Vaughan, ON L4H 3N5
T: (905) 677-7977
F: (905) 677-2156
We’re a proudly Canadian company and as a family owned and operated business we care about what our customers serve on their tables, which is why we inspect and ensure all of our seafood products exceed their standards. Rock Harbour is your trusted source.