Steak With Lobster Tail
|Beef top loin steaks/Strip steaks||4 , cut 1 inch thick|
|Frozen lobster tails||16 Ounce (4 tails, 4-ounce each)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Lemon juice||2 Teaspoon|
Slash fat edge of steaks at 1-inch intervals.
In skillet brown the steaks, uncovered, over medium-high heat, turning occasionally, a total of 9 to 10 minutes for rare; 11 to 12 minutes for medium; or 20 minutes for well-done. (Electric skillet 350°.)
Season with salt and pepper.
Meanwhile, drop frozen lobster tails in boiling, salted water to cover.
Bring to boiling; reduce heat and simmer 8 minutes.
Snip along each side of the thin undershell and remove undershell.
Remove lobster meat from shells and cut in chunks.
Return meat to shells and place one atop each steak.
Blend remaining ingredients; spoon over lobster.