Lobster Tenderloin Recipe

Lobster tails: These are the star of the dish, providing a sweet and tender seafood flavor.

Beef tenderloin steaks: Known for their tenderness and rich flavor, these steaks complement the lobster perfectly.

Olive oil: Used for searing the steaks, it adds a subtle fruity flavor and helps achieve a nice crust.

Salt: Essential for seasoning and enhancing the natural flavors of the ingredients.

Black pepper: Adds a mild heat and depth to the seasoning of the steaks.

Garlic: Provides a fragrant and savory note when cooked with butter.

Butter: Adds richness and helps in cooking the lobster tails to perfection.

Fresh parsley: Used as a garnish, it adds a fresh, herbaceous touch to the final dish.

When searing the tenderloin steaks, make sure the skillet is hot enough to create a good sear. This will lock in the juices and create a flavorful crust. Use a meat thermometer to check the internal temperature of the steaks to ensure they are cooked to your desired doneness. For the lobster tails, be careful not to overcook them, as they can become tough. The meat should be opaque and firm to the touch.

• lobster tails - Substitute with shrimp: Shrimp has a similar texture and sweetness, making it a good alternative for lobster in many recipes.

• beef tenderloin steaks - Substitute with pork tenderloin: Pork tenderloin is tender and lean, providing a similar texture and flavor profile to beef tenderloin.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a suitable replacement for olive oil in cooking.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar salty flavor with a slightly different mineral profile.

• black pepper - Substitute with white pepper: White pepper offers a similar heat and flavor but is slightly milder and less visually noticeable in light-colored dishes.

• garlic - Substitute with shallots: Shallots provide a mild garlic flavor with a hint of sweetness, making them a good alternative in recipes.

• butter - Substitute with ghee: Ghee has a rich, buttery flavor and a higher smoke point, making it a great substitute for butter in cooking.

• fresh parsley - Substitute with cilantro: Cilantro offers a fresh, vibrant flavor that can replace parsley in many dishes, though it has a slightly different taste.

• Allow the lobster tails and beef tenderloin steaks to cool to room temperature before storing.
• Wrap each piece of lobster and tenderloin individually in plastic wrap or aluminum foil to prevent freezer burn.
• Place the wrapped pieces in an airtight container or a heavy-duty freezer bag, ensuring to remove as much air as possible.
• Label the container or bag with the date of storage to keep track of freshness.
• Store in the refrigerator if you plan to consume within 2-3 days. For longer storage, place in the freezer where they can last up to 3 months.
• When ready to reheat, thaw the lobster and tenderloin in the refrigerator overnight.
• Reheat the tenderloin steaks in a preheated oven at 300°F (150°C) for about 10-15 minutes or until warmed through.
• For the lobster tails, reheat in a skillet over medium heat with a bit of butter until heated through, about 5-7 minutes.
• Garnish with fresh parsley before serving to refresh the flavors.

• Preheat your oven to 275°F (135°C). Place the lobster tails and tenderloin steaks on a baking sheet. Cover with aluminum foil to retain moisture. Heat for about 10-15 minutes or until warmed through.

• For a quicker method, use a skillet. Heat a small amount of olive oil over medium heat. Add the tenderloin steaks and sear for 1-2 minutes on each side. Remove the steaks and add a bit of butter to the skillet. Once melted, add the lobster tails and cook for 2-3 minutes, turning occasionally.

• If you prefer using a microwave, place the lobster tails and tenderloin steaks on a microwave-safe plate. Cover with a damp paper towel to prevent drying out. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• For a sous-vide method, vacuum-seal the lobster tails and tenderloin steaks. Submerge in a water bath set to 130°F (54°C) for about 30 minutes. This method ensures even reheating without overcooking.

• To reheat in an air fryer, preheat the air fryer to 300°F (150°C). Place the lobster tails and tenderloin steaks in the basket. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Oven: Used to finish cooking the tenderloin steaks to the desired doneness.

• Skillet: Used to sear the tenderloin steaks and cook the lobster tails.

• Baking sheet: Used to transfer the seared tenderloin steaks to the oven.

• Tongs: Used to turn the steaks and lobster tails while cooking.

• Knife: Used to mince the garlic and chop the fresh parsley.

• Cutting board: Used as a surface for mincing garlic and chopping parsley.

• Meat thermometer: Used to check the internal temperature of the tenderloin steaks to ensure they are cooked to the desired doneness.

• Measuring spoons: Used to measure out the olive oil, salt, black pepper, and butter.

• Spatula: Used to stir the garlic and butter in the skillet.

• Serving platter: Used to present the cooked lobster tails and tenderloin steaks together.

Preheat the oven: Preheat your oven while you prepare the ingredients to save time.

Season ahead: Season the tenderloin steaks and lobster tails ahead of time to let the flavors meld.

Use one skillet: Cook the steaks and lobster in the same skillet to save on cleanup and enhance flavor.

Prep ingredients: Mince the garlic and chop the parsley before you start cooking.

Monitor cooking times: Use a timer to keep track of cooking times for both the steaks and lobster tails.