Meadow Creek's Sensational Steak and Lobster
 

Ingredients:

Two 8-ounce filet mignon steaks
Extra Virgin Olive Oil
Balsamic Vinegar
Meadow Creek's Organic Steak Rub

Process:

In a shallow dish, pour enough olive oil to coat the steaks and a few drops of high quality balsamic vinegar.  Moisten all sides of steak with oil and vinegar mixture, then sprinkle generous amount of Steak Rub onto steak. Grill to desired doneness.

Ingredients:

Prep time: 10 minutes
Cooking time: 5-7 minutes

2 cold-water lobster tails, thawed if frozen
1 stick of butter, melted, OR ¼ c. extra virgin olive oil
1 TBSP. Meadow Creek’s Bread Dipping Blend
1 TBSP. lemon juice

Process:

Preheat broiler.

Preparing the Tail:
Starting at the open end of the shell with a pair of kitchen shears or chef’s knife, gently cut down the center of the tail toward the flipper being careful not to cut into the meat.  Remove the meat by prying open the shell at the cut and scooping out the meat with your fingers. Devein and rinse with cold water. Pat dry and place the meat in a shallow baking dish.

Mix all the remaining ingredients and pour half the mixture over the lobster tails, saving the other half for dipping.

Broil 5-7 minutes, or until lobster tails are fully cooked.

Presentation Note:

To use the shell in the presentation, do not completely remove the meat, but rather leave it attached at the flipper end.  Gently close the empty cut shell and lay the meat over the top of the shell.