Garlic Butter Steak, Grilled Lobster & Broccoli with Melted Cheddar Cheese

Instructions

Step 1: Remove the steaks and lobster tails from the refrigerator 30 minutes before cooking to bring them closer to room temperature.

Step 2: Season the steaks with salt, black pepper, paprika, and onion powder on all sides.

Step 3: Using kitchen shears, cut the top shell of each lobster tail lengthwise and gently pull the meat upward, resting it on top of the shell.

Step 4: Brush the lobster meat with olive oil and season lightly with salt, pepper, and a little paprika.

Step 5: Steam or blanch the broccoli florets for 3–4 minutes until bright green and tender-crisp. Set aside.

Step 6: In a small saucepan, combine heavy cream, cream cheese, garlic powder, and salt over low heat.

Step 7: Stir in the shredded cheddar cheese and whisk until smooth and creamy. Keep warm.

Step 8: Melt 1 tablespoon butter in a skillet and sauté the pearl onions for 6–8 minutes until lightly browned and tender. Remove and set aside.

Step 9: Heat a cast-iron skillet over medium-high heat until very hot.

Step 10: Add the steaks and sear for 4–5 minutes per side for medium-rare, or until your desired doneness is reached.

Step 11: During the last 2 minutes of cooking, add 4 tablespoons butter and minced garlic to the skillet. Spoon the garlic butter over the steaks continuously.

Step 12: Remove the steaks from the skillet and allow them to rest for 5–10 minutes.

Step 13: Grill the lobster tails over medium-high heat for 5–7 minutes, shell side down first, until the meat is opaque and lightly charred.

Step 14: Drizzle the lobster tails with lemon juice and a little garlic butter from the skillet.

Step 15: Arrange the broccoli on a serving platter and spoon the warm cheddar cheese sauce over the top.

Step 16: Place the steaks, grilled lobster tails, sautéed pearl onions, and cheesy broccoli on serving plates.

Step 17: Drizzle any remaining garlic butter and pan juices over the steak and lobster.

Step 18: Garnish with fresh parsley and serve immediately.

Storage and Reheating Tips

Store steak, lobster, and broccoli separately in airtight containers in the refrigerator for up to 3 days.

Reheat steak gently in a skillet over low heat with a small amount of butter to prevent drying out.

Reheat lobster carefully over low heat or in a covered skillet with a splash of water to maintain tenderness.

Warm the broccoli and cheddar sauce separately, stirring the sauce frequently to keep it smooth.

For best quality, avoid freezing cooked lobster, as the texture may become tough after thawing.