Steak and Lobster with Sweet Italian Cream Sauce

INGREDIENTS:

2 C Cooked Rice

dried cilantro

For steak:

2 ¬4 Steaks

1 T Butter

1 T Canola

Peanut or Olive oil

1 tsp salt, pepper, garlic salt and onion powder

For Lobster:

2 Lobster Tails

2 C Butter

Salt

For sauce (known as bechamel)

1 ¾ cups of milk

3 T Sweet Cream Butter

3 T All¬purpose bleached white flour

1 ¼ tsp Salt

⅛ tsp Basil

Oregano

¼ tsp Thyme

DIRECTIONS:

Steak:

In a cast-iron skillet, heat over the stove on high heat

Once it is heated, add in 1 tablespoon butter and 1 tablespoon canola, peanut, or olive oil
We recommend peanut or canola oil as they create a better flavor profile for your steak

Rub 1 tablespoon of your preferred oil choice all over your steak on both sides

Now add your seasonings. Mix 1 teaspoon of salt, pepper, garlic salt, and onion powder together. Coat each side of the steak completely

Time to sear!

Place your steak down in the cast iron skillet and cook to your preferred doneness

Medium steak takes approximately 5-6 minutes on each side. Cover with a lid to lock in the moisture

#Lobster (Poaching):

In a large saucepan, add 2 cups of butter. Sounds like a lot but it is the perfect method for poaching your Lobster

Make sure to skim the top often to remove the fat off while butter is melting

Melt over medium-low heat to ensure it does not burn

You really need to watch this to make sure it does not burn. If so you will need to start over again

Next, cut down the center of your Lobster tail to open it

De-vain and rinse it thoroughly. We used 3-6 oz Lobsters for this recipe

Season your lobster with salt only

Add your Lobster in the shell to the butter. Only add one at a time

Turn the temperature up to medium and cook each Lobster for 6-7 minutes

Once fully cooked, remove and let them cool on a rack

Once the Lobster tails cool, remove the meat and slice into bite-sized pieces

#Sauce (Bechamel):

In a small pot, warm 1 ¾ cup of milk

Once the milk is warm but not yet boiling, set it to the side and keep warm

In a separate small pot, add in 3 tablespoons of Sweet Cream Butter

Melt the butter for 30 seconds over low heat

Add in 3 tablespoons all-purpose bleached white flour and stir frequently This mixture is creating a blonde roux

Turn the heat up to medium and constantly whisk the mixture for 1 minute until blended

Next, add in the warm milk you set aside

Whisk, whisk, whisk for 2-3 minutes constantly

Reduce heat to low to thicken the sauce

We add in one tablespoon of butter for added flavor

Season with 1 ½ teaspoon salt and ⅛ teaspoon Basil, Oregano, and 1 teaspoon thyme.

Once your mixture is warm add in your lobster chunks