Skip to main content

Recipes Nugget Markets Signature Recipes

Butter-Poached Lobster & New York Steak Surf & Turf

Prep time
15 minutes PT15M
Cook time
20 minutes PT20M
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 saucepan, 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 about 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. Garnish with chopped tarragon and serve immediately with the steak.

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”