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• 8oz Raw Claw and Knuckle Lobster meat
• 4 6oz Strip Loin (cooked to preferred doneness and reserved warm)
• 2 Tbsp Chopped Garlic
• 1 Tbsp Chopped Parsley
• 1 Lemon (juice and zest)
• 4 Tbsp Butter
•  Sea Salt and Pepper to taste

• In a heavy bottom pan, cook garlic in 2 tbsp of butter until aromatic. Add raw lobster meat and season with salt and pepper. Cook over medium heat for 3-4 minutes. Add juice of ½ of the lemon and ½ of the zest. Add chopped parsley and remaining butter; stir well to incorporate. Serve over the steak cooked to your preferred doneness.
• I recommend a light rinsing under cold water and drying prior to sautéing or any other dry heat application.
• To know the meat is fully cooked, simply touch a larger piece with your index finger. It should feel very firm with just a bit of give but look shiny and succulent.
• Serves 4 people