• 2 Angus Beef Filet Mignon steaks (6 oz. each)
• 2 teaspoons kosher salt
• 2 teaspoons freshly cracked black pepper
• 2 tablespoons olive oil
• 2 wild lobster tails (6 oz. each)
• 6 tablespoons unsalted butter, divided
• 1 teaspoon lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cloves garlic, minced
• 1 teaspoon fresh parsley, chopped
• 1 teaspoon fresh thyme
• Lemon slices, for garnish
• Dierbergs Kitchen Fresh & Crisp Seasoned Green Beans, for serving

Preheat oven to 400°F. Line a baking sheet with foil and set aside.

 

Prepare lobster tails. Cut top shells with kitchen shears and gently loosen the lobster meat. Place on prepared baking sheet and pour lemon juice in the lobster tails. Place 1 tablespoon butter in each shell. Set aside.

 

Prepare steaks by seasoning both sides with salt and pepper. Heat a large cast iron or oven proof skillet over high heat. Let cast iron heat for 2-3 minutes.

 

Add olive oil and steaks to the pan. Sear for 2 minutes per side, then transfer steaks and lobster tails to the oven.

 

Cook steaks for 3-5 minutes, until a meat thermometer reads 125°F for medium rare. Cook lobster tails for 6-7 minutes, until a meat thermometer reads 140°F. Remove steaks and lobster from the oven and let rest for 5 minutes.

 

Heat remaining 4 tablespoons unsalted butter until melted. Add salt, black pepper, garlic, parsley, and thyme. Stir well and spoon over the lobster and steak.

 

Top lobster tails with lemon slices and serve with Dierbergs Kitchen Fresh & Crisp Seasoned Green Beans.

 

Makes 2 servings

 

Prep Time: 10 minutes
Wait Time: 30 minutes
Cook Time: 15 minutes
Total Time: 55 minutes