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lemon yogurt carton herb lemon lobster kosher salt pepper ribeye fresh portabella mushrooms extra-virgin olive oil
Viewed: 25 - Published at: 9 years agoIngredients
- 1 tablespoon fresh tarragon finely chopped
- 1 lemon yogurt carton, 5-6 oz
- 4 tablespoons herb lemon, finishing butter, divided
- 2 lobster tails
- 3/4 teaspoon kosher salt divided
- 1/2 teaspoon pepper divided
- 1 1/2 pounds steaks grilling, strip, ribeye, or sirloin
- 1/2 pound asparagus spears fresh
- 6 ounces portabella mushrooms pre-sliced
- 3 tablespoons extra-virgin olive oil
Method
- Remove stems and chop tarragon. Remove tough root end from asparagus. Cut lobsters (including shell) in half lengthwise. Preheat grill (or grill pan).
- Whisk together yogurt, 2 tablespoons herb butter, and tarragon for sauce; set aside.
- Season steaks with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place on grill; cook 3-5 minutes on each side or until 145°F (for medium rare). Remove steaks from grill; cover to keep warm.
- Combine asparagus, mushrooms, oil, and 1/4 teaspoon each salt and pepper. Place on grill; cook 2-3 minutes, turning once, or until tender. Remove from grill; cover to keep warm.
- Melt 2 tablespoons herb butter in microwave on HIGH for 10 seconds. Brush cut side of lobster with the melted herb butter. Place lobster on grill; cook 2-3 minutes on each side or until flesh is opaque and firm.
- Divide asparagus between serving plates. Top with steak and then mushrooms; place 1/2 lobster tail on the side. Drizzle sauce over steak and serve extra butter on the lobster.
- Complete your meal with a warm, crusty baguette and a decadent dessert.
