Rib eye and lobster tail with crispy potatoes
- 1 16-18 oz rib eye steak to share
- 2 6 oz lobster tails
- extra virgin olive oil
- kosher salt and black pepper to season
- 1 tablespoon unsalted butter
- 2 teaspoons crushed garlic
- 2 medium sized yukon gold potatoes (1/8” sliced and padded dry)
- 1 whole shallot (1/8” sliced)
- 2 teaspoon extra virgin olive oil
- kosher salt and black pepper to taste
Preheat oven to 500° on convection mode if you have that option. Place sliced potatoes and shallots on a sheet pan lined with nonstick foil. Drizzle with 2 teaspoons of olive oil and season with salt and pepper.
Roast 20 to 25 minutes until crispy.
Heat grill pan on high. Season steak with olive oil, salt and pepper on both sides.
Split lobster tails, de-vein, rinse and pad dry. Season with olive oil salt and pepper.
Place steak and lobster tail’s onto the hot grill and cook 3-4 minutes on each side turning once.
Make garlic butter sauce while steak and lobster tail’s are cooking.
Place unsalted butter and garlic into a small sauté pan over medium heat and cook for one minute until garlic is tender.
Remove potatoes from the oven and place on a small serving dish. Garnish with fresh parsley and a little smoked paprika if desired.
Place steaks and lobster tail’s onto a serving platter and drizzle with garlic butter. Garnish with parsley and serve with lemon wedges (optional).
Chocolate brownie with raspberries and ice cream
- vanilla ice cream
- fresh raspberries
- 1 pre-baked brownie tray
- Powdered sugar and mint for garnish
Using a heart shaped cookie cutter, press into brownie to form a heart shape
Place heart shaped brownie onto a serving plate with one scoop of vanilla ice cream and garnish with fresh raspberries and a sprig of mint.
Dust brownie with a little bit of powdered sugar and serve.