Kansas City Steaks with Lobster Béarnaise Sauce

Name: Kansas City Steaks with Lobster Béarnaise Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp capers, chopped; 6 servings Coarse kosher salt; 2 larges egg yolks; 1 Tbsp chopped fresh tarragon; 2 garlic cloves, chopped; 1 Tbsp fresh lemon juice; 1 kilograms live lobster; 1 teaspoons paprika; 1 dried red chile, such as Japones or de árbol; 1 shallot, sliced; 2 Tbsps chopped shallot; 59 milliliters Sherry wine vinegar; 2 kilograms 1 1/4-inch-thick New York strip steaks with bone, or 9-ounce boneless New York strip steaks; 237 milliliters (2 sticks) unsalted butter, divided; 1 Tbsp water

Kansas City Steaks with Lobster Béarnaise Sauce might be just the main course you are searching for. This gluten free and primal recipe serves 6. One serving contains 1168 calories, 90g of protein, and 89g of fat. It will be a hit at your valentin day event. Head to the store and pick up water, garlic cloves, butter, and a few other things to make it today. To use up the coarse kosher salt you could follow this main course with the Salty Sweet Granolan and Coconut Yogurt {Sugar Rush Gift Edition #4} as a dessert.

Instructions

Cook lobster in large pot of boiling salted water 13 minutes. Using tongs, transfer lobster to rimmed baking sheet. Cool slightly. Twist off claws; reserve for another use. Twist off tail. Scrape out any green tomalley. Using kitchen shears, cut body and legs into 2-inch pieces and place in medium bowl.

Ingredients you will need

Lobster

Water

Equipment you will use

Baking Sheet

Tongs

Bowl

Pot

Cut tail meat from shell; add shell to bowl with body and legs.

Ingredients you will need

Meat

Equipment you will use

Bowl

Cut meat lengthwise into 4 strips, then crosswise into 1/4-inch pieces.

Ingredients you will need

Meat

Place meat in small bowl, cover, and chill.

Ingredients you will need

Meat

Equipment you will use

Bowl

Melt 1/2 cup butter in heavy large pot over medium-low heat.

Ingredients you will need

Butter

Equipment you will use

Pot

Add sliced shallot, garlic, and chile; cook until fragrant, about 5 minutes.

Ingredients you will need

Shallot

Garlic

Chili Pepper

Add lobster shell pieces and stir 5 minutes. Increase heat to medium.

Ingredients you will need

Lobster

Add remaining 1/2 cup butter, 1 tablespoon at a time, stirring until melted between additions.

Ingredients you will need

Butter

Add paprika; stir to blend. Strain butter into medium bowl, pressing on solids in strainer to release all butter. Discard solids in strainer.

Ingredients you will need

Paprika

Butter

Equipment you will use

Sieve

Bowl

Let lobster butter cool to room temperature. (Lobster meat and butter can be prepared 1 day ahead. Cover butter and chill. Return lobster butter to room temperature before continuing.)

Ingredients you will need

Lobster

Butter

Combine vinegar, chopped shallot, and capers in medium saucepan. Boil over high heat until almost all liquid evaporates, about 1 minute.

Ingredients you will need

Shallot

Vinegar

Capers

Equipment you will use

Sauce Pan

Remove from heat.

Whisk yolks, lemon juice, and 1 tablespoon water in medium bowl.

Ingredients you will need

Lemon Juice

Water

Egg Yolk

Equipment you will use

Whisk

Bowl

Place bowl over saucepan of barely simmering water.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Bowl

Whisk constantly until mixture is thick, about 3 minutes. Turn off heat.

Equipment you will use

Whisk

Whisk in lobster butter in 6 additions.

Ingredients you will need

Lobster

Butter

Equipment you will use

Whisk

Whisk in shallot mixture and tarragon. Season to taste with salt and pepper. Stir in reserved lobster meat. Season with salt and pepper. Keep lobster bèarnaise sauce over warm water.

Ingredients you will need

Salt And Pepper

Lobster

Tarragon

Shallot

Sauce

Water

Equipment you will use

Whisk

Preheat broiler. Rub steaks with coarse kosher salt and pepper. Broil until cooked to desired doneness, about 6 minutes per side for medium-rare (5 minutes per side if boneless).

Ingredients you will need

Coarse Kosher Salt

Pepper

Steak

Dry Seasoning Rub

Equipment you will use

Broiler

Serve with lobster bèarnaise sauce.

Ingredients you will need

Lobster

Sauce

Equipment

Ingredients

Servings:

1Tbsp

capers, chopped 6servings

Coarse kosher salt 2larges

egg yolks 1Tbsp

chopped fresh tarragon 2

garlic cloves, chopped 1Tbsp

fresh lemon juice 1kilograms

live lobster 1teaspoons

paprika 1

dried red chile, such as Japones or de árbol 1

shallot, sliced 2Tbsps

chopped shallot 59milliliters

Sherry wine vinegar 2kilograms

1 1/4-inch-thick New York strip steaks with bone, or 9-ounce boneless New York strip steaks 237milliliters

(2 sticks) unsalted butter, divided 1Tbsp

water

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Robert Mondavi Napa Merlot with a 4 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.