Imagine biting into a sandwich that isn't just a sandwich, but a culinary masterpiece that combines the rich, tender flavors of perfectly seared ribeye steak and succulent lobster meat. This Steak and Lobster Sandwich isn't just a meal; it's an experience that transforms an ordinary lunch into an extraordinary gastronomic adventure. Prepare to elevate your sandwich game and impress even the most discerning food lovers with this restaurant-quality creation that you can now make right in your own kitchen.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 lobster tails
- 2 ribeye steaks
- 2 hoagie rolls
- 2 tablespoons butter
- 1 clove garlic, minced
- Salt and pepper to taste
- Lettuce and tomato for garnish
Instructions
- Prepare the ingredients by patting the ribeye steaks and lobster tails dry with paper towels. Season both the steak and lobster tails generously with salt and pepper on all sides.
- Preheat a cast-iron skillet or grill pan over high heat. For the steaks, aim for medium-high heat to achieve a perfect sear.
- Cook the lobster tails first. Melt 1 tablespoon of butter in a separate pan and add minced garlic. Gently sauté the lobster tails for 4-5 minutes per side until the meat is opaque and slightly curled.
- In the hot skillet, sear the ribeye steaks for 3-4 minutes on each side for medium-rare. Let the steaks rest for 5 minutes after cooking to retain juices.
- While the meats are resting, lightly toast the hoagie rolls. Spread a thin layer of remaining butter on the inside of each roll.
- Slice the steaks against the grain into thin strips. Remove the lobster meat from the shells and cut into bite-sized pieces.
- Assemble the sandwiches by layering lettuce and tomato on the bottom of each roll, then adding alternating layers of steak and lobster meat.
- Serve immediately while the meats are still warm, optionally drizzling with any remaining garlic butter from cooking.
Tips
- Temperature is Key: Use a meat thermometer to ensure your steak reaches the perfect doneness. For medium-rare, aim for an internal temperature of 130-135°F.
- Resting Matters: Always let your meats rest after cooking. This allows the juices to redistribute, ensuring maximum tenderness and flavor.
- Fresh is Best: Use the freshest lobster tails and highest quality ribeye you can find. The quality of ingredients directly impacts the final taste.
- Butter Boost: Don't skip the garlic butter - it adds an incredible depth of flavor to both the lobster and the toasted rolls.
- Slice Strategically: Cut the steak against the grain to ensure each bite is tender and easy to chew.
- Quick Assembly: Serve immediately after assembling to enjoy the sandwich while the meats are still warm and the rolls are crisp.
- Optional Enhancements: Consider adding a quick aioli or herb-infused mayo for an extra flavor dimension.
Nutrition Facts
Calories: 992kcal
Carbohydrates: 39g
Protein: 76g
Fat: 59g
Saturated Fat: g
Cholesterol: 220mg
