|Lobster tails||4 Ounce|
|Softened butter/Margarine||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm)|
|Beef round eye slices||6|
|Instant meat tenderizer||2 Tablespoon|
|Hickory smoked salt||To Taste|
|Olive oil/Cooking oil||2 Tablespoon|
If 6 (4-oz.) lobster tails are frozen, defrost them.
Cut away membranes on underside of each tail and loosen meat from shell, but do not remove.
Bend lobster tails backwards until shell cracks.
To 1/4 cup softened butter or margarine, add 1 garlic clove, crushed, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Spread on lobster meat.
Broil 4 inches from source of heat, meat side up, 8 to 10 minutes.
Turn shell side up and broil 8 to 10 minutes more.
Sprinkle with paprika just before serving.
Tie each of 6 slices eye round of beef, 1 inch thick, with strong, white string to make 6 steaks.
Moisten steaks on each side with water and sprinkle both sides of each steak with some of 2 tablespoons instant meat tenderizer.
Prick steaks thoroughly on each side with a sharp-tined fork.
Sprinkle top of each steak lightly with hickory-smoked salt.
In a large, heavy skillet, heat 2 tablespoons olive oil (or cooking oil) until sizzling.
Place steaks, salted side down, in oil and pan-broil 5 to 6 minutes.
Sprinkle lightly with hickory-smoked salt and turn.
Pan-broil 5 to 6 minutes longer.
Pan-broil steaks 5 to 6 minutes per side for rare, 7 to 8 minutes per side for medium, 9 to 10 minutes per side for well done.
This is good with quick parslied rice, made by stirring 1/3 cup chopped parsley into 3 cups cooked quick-cooking rice.