Kansas City Steaks With Lobster Béarnaise Sauce
Serves: 4
Branson Greenfelder
1 January 1970
Based on User reviews:
51
Spice
53
Sweetness
58
Sourness
41
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 tbsp
Lemon Juice (fresh)1 tbsp
Water2 tbsps
Shallot (chopped)1 tsp
Paprika1 cup
Sherry Wine Vinegar1 tbsp
Capers (chopped)2 large
Egg Yolk1 tbsp
Tarragon (chopped fresh)Directions:
1
Cook lobster in large pot of boiling salted water 13 minutes
2
Using tongs, transfer lobster to rimmed baking sheet
3
Cool slightly
4
Twist off claws; reserve for another use
5
Twist off tail
6
Scrape out any green tomalley
7
Using kitchen shears, cut body and legs into 2-inch pieces and place in medium bowl
8
Cut tail meat from shell; add shell to bowl with body and legs
9
Cut meat lengthwise into 4 strips, then crosswise into 1/4-inch pieces
10
Place meat in small bowl, cover, and chill
11
Melt 1/2 cup butter in heavy large pot over medium-low heat
12
Add sliced shallot, garlic, and chile; cook until fragrant, about 5 minutes
13
Add lobster shell pieces and stir 5 minutes
14
Increase heat to medium
15
Add remaining 1/2 cup butter, 1 tablespoon at a time, stirring until melted between additions
16
Add paprika; stir to blend
17
Strain butter into medium bowl, pressing on solids in strainer to release all butter
18
Discard solids in strainer
19
Let lobster butter cool to room temperature
20
(Lobster meat and butter can be prepared 1 day ahead
21
Cover butter and chill
22
Return lobster butter to room temperature before continuing
23
) Combine vinegar, chopped shallot, and capers in medium saucepan
24
Boil over high heat until almost all liquid evaporates, about 1 minute
25
Remove from heat
26
Whisk yolks, lemon juice, and 1 tablespoon water in medium bowl
27
Place bowl over saucepan of barely simmering water
28
Whisk constantly until mixture is thick, about 3 minutes
29
Turn off heat
30
Whisk in lobster butter in 6 additions
31
Whisk in shallot mixture and tarragon
32
Season to taste with salt and pepper
33
Stir in reserved lobster meat
34
Season with salt and pepper
35
Keep lobster bèarnaise sauce over warm water
36
Preheat broiler
37
Rub steaks with coarse kosher salt and pepper
38
Broil until cooked to desired doneness, about 6 minutes per side for medium-rare (5 minutes per side if boneless)
39
Serve with lobster bèarnaise sauce
40
Cook lobster in large pot of boiling salted water 13 minutes
41
Using tongs, transfer lobster to rimmed baking sheet
42
Cool slightly
43
Twist off claws; reserve for another use
44
Twist off tail
45
Scrape out any green tomalley
46
Using kitchen shears, cut body and legs into 2-inch pieces and place in medium bowl
47
Cut tail meat from shell; add shell to bowl with body and legs
48
Cut meat lengthwise into 4 strips, then crosswise into 1/4-inch pieces
49
Place meat in small bowl, cover, and chill
50
Melt 1/2 cup butter in heavy large pot over medium-low heat
51
Add sliced shallot, garlic, and chile; cook until fragrant, about 5 minutes
52
Add lobster shell pieces and stir 5 minutes
53
Increase heat to medium
54
Add remaining 1/2 cup butter, 1 tablespoon at a time, stirring until melted between additions
55
Add paprika; stir to blend
56
Strain butter into medium bowl, pressing on solids in strainer to release all butter
57
Discard solids in strainer
58
Let lobster butter cool to room temperature
59
(Lobster meat and butter can be prepared 1 day ahead
60
Cover butter and chill
61
Return lobster butter to room temperature before continuing
62
) Combine vinegar, chopped shallot, and capers in medium saucepan
63
Boil over high heat until almost all liquid evaporates, about 1 minute
64
Remove from heat
65
Whisk yolks, lemon juice, and 1 tablespoon water in medium bowl
66
Place bowl over saucepan of barely simmering water
67
Whisk constantly until mixture is thick, about 3 minutes
68
Turn off heat
69
Whisk in lobster butter in 6 additions
70
Whisk in shallot mixture and tarragon
71
Season to taste with salt and pepper
72
Stir in reserved lobster meat
73
Season with salt and pepper
74
Keep lobster bèarnaise sauce over warm water
75
Preheat broiler
76
Rub steaks with coarse kosher salt and pepper
77
Broil until cooked to desired doneness, about 6 minutes per side for medium-rare (5 minutes per side if boneless)
78
Serve with lobster bèarnaise sauce