Ingredients
2 garlic cloves, minced2 teaspoons plus 2 tablespoons olive oil, divided1/4 cup minced fresh parsley3 tablespoons chopped green onions2 tablespoons minced fresh thyme2 teaspoons grated lemon zest1/2 teaspoon salt1/4 teaspoon pepper1/8 teaspoon cayenne pepper1/2 cup butter, softened1 cup soft bread crumbs1/4 cup butter, melted4 lobster tails (8 to 10 ounces each)4 beef tenderloin steaks (4 ounces each)4 teaspoons coarsely ground pepper
Preparation
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 zest, salt, pepper, cayenne and reserved garlic. Set aside 1/2 cup for crumb topping.
Add softened butter to remaining herb mixture; mix well. Shape into a 1-in.-thick log; wrap and refrigerate for 30 minutes or until firm.
For crumb topping, combine the bread crumbs, melted butter and reserved herb mixture; set aside.
Preheat oven to 375°. 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.
Place lobster tails on a baking sheet; top with reserved crumb topping. Bake, uncovered, until meat is firm and opaque and crumbs are golden brown, 15-20 minutes.
Meanwhile, sprinkle steaks with coarse pepper. In a large skillet over medium heat, cook steaks in remaining oil until meat reaches desired doneness, 4-5 minutes on each side (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Unwrap herb butter; cut four 1/4-in. slices from log. Place 1 slice on each steak. Serve with lobster. Rewrap remaining butter; refrigerate for 1 week or freeze for up to 3 months.
