Difficulty: Easy - for beginners
Serves: 4 servings
â€¢2 garlic cloves, minced
â€¢2 teaspoons plus 2 tablespoons olive oil, divided
â€¢1/4 cup minced fresh parsley
â€¢3 tablespoons chopped green onions
â€¢2 tablespoons minced fresh thyme
â€¢2 teaspoons grated lemon peel
â€¢1/2 teaspoon salt
â€¢1/4 teaspoon pepper
â€¢1/8 teaspoon cayenne pepper
â€¢1/2 cup butter, softened
â€¢1 cup soft bread crumbs
â€¢1/4 cup butter, melted
â€¢4 lobster tails (8 to 10 ounces each)
â€¢4 beef tenderloin steaks (4 ounces each)
â€¢4 teaspoons coarsely ground pepper
â€¢In a small skillet, saute garlic in 2 teaspoons oil until tender; remove from the heat. In a small bowl, combine the parsley, green onions, thyme, lemon peel, salt, pepper, cayenne and reserved garlic. Set aside 1/2 cup for crumb topping.
â€¢ Add softened butter to remaining herb mixture; mix well. Shape into a 1-in.-thick log; wrap in plastic wrap. Refrigerate for 30 minutes or until firm.
â€¢ For crumb topping, combine the bread crumbs, melted butter and reserved herb mixture; set aside.
â€¢ Split lobster tails in half lengthwise. With cut side up and using scissors, cut along the edge of shell to loosen the cartilage covering the tail meat from the shell; remove and discard cartilage.
â€¢ Place lobster tails on a baking sheet; top with reserved crumb topping. Bake, uncovered, at 375° for 15-20 minutes or until meat is firm and opaque and crumbs are golden brown.
â€¢ Meanwhile, sprinkle steaks with coarse pepper. In a large skillet over medium heat, cook steaks in remaining oil for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
â€¢ Unwrap herb butter; cut four 1/4-in.-slices from log. Place one slice on each steak. Serve with lobster. Rewrap remaining butter; refrigerate for 1 week or freeze for up to 3 months. Yield: 4 servings.