Kobe Style Beef and Lobster Tails (Surf and Turf)

Serves 2
Prep Time: 15 min
Cook Time: 10-15 min

Ingredients:
2 - 4 oz Lobster Tails
2 - 5 oz Kobe Style Sirloin Steaks
1/3 cup Panko Breadcrumbs
1/4 tsp Herbs de Provence
1/4 tsp Garlic Powder
1 tsp Melted Butter
1 Tbsp Lemon Juice
1/2 tsp Lemon Pepper Seasoning


1 tsp White Pepper, fresh medium course ground
Pinch of Paprika
1/2 tsp Salt
1/2 Tbsp Olive Oil

Prep:
1) Use kitchen shears to cut a slit down the back center of each lobster tail trying to avoid cutting the meat.
2) Gently spread the shell and use your fingers to separate the meat from the shell trying to leave it attached at the base.
3) Once it's separated gently lift the tail meat out so it rests on top of the shell.
4) Mix panko, herbs, garlic powder, melted butter, lemon juice, lemon pepper seasoning and 1/4 tsp white pepper in a small bowl until combined.
5) Spoon 2 - 2 1/2 Tbsp of panko mixture on top of each lobster tail. Sprinkle a small pinch of paprika on top of prepared tails and place tails on sheet tray.

Cook:
1) Preheat oven to 450 degrees.
2) Heat a large skillet or griddle pan on medium to medium-high heat and add olive oil.
3) Sprinkle steaks with remaining white pepper and salt.
4) Place lobster tails in oven for 6-14 min or until the internal temp is 145 degrees.
5) Gently place steaks in heated pan and cook for 2-3 min per side for medium rare or 4-6 min per side for medium.


We enjoyed our surf and turf with a side of steamed broccoli.