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Herb-Crusted Porterhouse Steaks and Boiled Lobster
Recipe by:
dsussman
Here's my simple and delicious version of surf 'n' turf. Thick porterhouse steaks are rubbed with garlic and parsley while whole lobsters are dipped in lemon-garlic butter.
Ready in 45 mins
Added to favorites by 5 cooks
Ingredients
Serves: 2
- 2 (1 1/2 pound) porterhouse steaks
- 3 cloves garlic, minced
- sea salt and cracked black pepper to taste
- 2 tablespoons minced fresh parsley
- 1 bunch fresh asparagus, trimmed
- 2 tablespoons olive oil
- 1/2 cup butter
- 2 cloves garlic, minced
- 1/2 lemon
- 2 (1 1/2 pound) live lobsters
- 1 lemon, halved
Preparation method
Prep: 30 mins | Cook: 15 mins1.
Preheat grill to medium-high heat. Set a large pot of salted water on the stove, and bring to a boil.
2.
Pat the steaks dry with paper towels, then rub with 3 cloves of garlic. Season with salt and pepper to taste, sprinkle evenly with parsley and set aside. Toss asparagus spears with olive oil and season with a little salt and pepper; set aside.
3.
Place the butter and 2 cloves of minced garlic into a small saucepan. Squeeze half a lemon into the butter. Let simmer until the garlic has cooked.
4.
Cook the steaks to your desired degree of doneness, 5 to 8 minutes per side for medium-rare. Plunge the lobster into the boiling water, and cook 5 to 6 minutes per pound (8 to 12 minutes for 1 1/2 pound lobsters). Cook asparagus on the grill until tender, about 5 minutes.
5.
Plate the steak and lobster, and garnish with the two lemon halves. Serve with the hot garlic butter for dipping the lobster. Enjoy!
Last updated:
Apr 10 2013
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