Chef Ron’s Crab Stuffed Lobster and Ribeye Steak

Ingredients:

2 lobster tails, split along the center top

2 teaspoons butter, melted

15 buttery round crackers, crushed

1/2 cup jumbo lump crabmeat

1 tablespoon chopped fresh parsley leaves

1 teaspoon seafood seasoning (Chef Ron's Seafood Seasoning)

1 clove garlic, minced

1 teaspoon lemon zest

1 tablespoon fresh lemon juice

1/4 teaspoon salt, or to taste

1/4 teaspoon freshly ground pepper, or to taste

Directions:

Preheat oven to 425 degrees F (220 degrees C).

Pull the edges of the split lobster shells apart and gently lift the tail meat to rest above the shells. Place the prepared lobster tails on a baking sheet.

Brush each portion of tail meat with 1 teaspoon melted butter.

Lightly mix the crushed crackers, crabmeat, 1/4 cup of parsley, seafood seasoning, garlic, lemon zest, lemon juice, salt, and pepper in a bowl until thoroughly combined.

Spoon half the stuffing onto each lobster tail; press lightly to slightly shape the stuffing so it doesn’t fall off.

Bake the lobster tails in the preheated oven until the meat is opaque and the stuffing is golden brown on top, 10 to 12 minutes. An instant-read thermometer inserted into the thickest part of the lobster tail should read 145 degrees F (65 degrees C).

Ingredients: Pan Seared Ribeye Steak

1 bone-in or boneless rib eye steak or sirloin steak at least 1 ½ pounds, cut to at least 1 ½ inches thick

Pinch of salt

Freshly ground black pepper

2 teaspoons extra-virgin olive oil

3 tablespoons butter

2 peeled garlic cloves, left whole

Directions: (While the crab stuffed lobster tail is baking)

Salt and pepper one side of the steak.

Heat your seasoned cast iron skillet to smoking hot and add oil.

Add steak seasoned-side down for two minutes and then salt and pepper the other side of the steak. 4. Using tongs, flip the steak and add butter, garlic and parsley to the pan next to the steak.

Allow the steak to cook for 2 more minutes.

Turn the steak, keep basting the melted butter over the steak continually for the full two minutes.

After two minutes on each side, keep flipping and basting the steak each time leaving the steak for 30 seconds before turning. Test the steak with the poke test (see note below) and remove at medium rare at about the five to six minute mark of total cooking time. Cook a minute or two longer for medium to well. A thicker steak (such as a sirloin) may take longer.

Turn off the heat and baste one more time. Leave the steak in the pan loosely covered with foil for 10 minutes and allow to rest before cutting.

Finally, place the crab stuffed lobster tail and the ribeye steak on a plate. Service with your choice of side(s).

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