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Recipes Nugget Markets Signature Recipes

Butter-Poached Lobster Tail & New York Steak “Surf n’ Turf”

Prep time
15 minutes PT15M
Cook time
30 minutes PT30M
Yield
2 servings
Difficulty
2 out of 5 on the difficulty scale
Butter-Poached Lobster Tail and New York Steak “Surf n’ Turf” Nugget Markets signature recipes

Enjoy the timeless combination of New York steak and lobster tail, perfect for an evening of luxury. 

Ingredients

  • 1 Fresh to Market boneless New York steak (12 ounces)
  • 10 ounces clarified butter
  • 2 tablespoons tarragon, chopped and stems reserved
  • 1 lobster tail (8 ounces), split
  • Kosher salt, to taste
  • Cracked black pepper, to taste
  • ½ teaspoon granulated garlic

Preparation

Remove steak from refrigeration 30 minutes prior to cooking.

In a small, narrow sauce pan, heat clarified butter with tarragon stems over low heat to approximately 140°F. Immerse the lobster tail, cover and poach for about 15 minutes, until the shell turns red and the meat is cooked through. Reserve the warm butter for dipping.

While the lobster tail is poaching, season New York steak with salt, pepper and granulated garlic and place onto a hot grill. Grill approximately 3–4 minutes per side for medium rare, rotating 45 degrees halfway through to create diamond-shaped grill marks. Once grilled to the desired doneness, loosely cover steak with aluminum foil and let rest for 3–5 minutes.

While the steak is resting, remove the lobster tail from its shell. Serve with steak immediately, garnished with chopped tarragon.

Glossary:

clarified butter

Butter from which the milk solids and water have been removed, leaving pure butterfat. Has a higher smoking point than whole butter but less butter flavor.

Images

  • Butter-Poached Lobster Tail and New York Steak “Surf n’ Turf”
  • Butter-Poached Lobster Tail and New York Steak “Surf n’ Turf”
  • Butter-Poached Lobster Tail and New York Steak “Surf n’ Turf”