Clearwater Nova Scotia Prime Lobster Steak Topper
Recipes
| 8 oz. | Raw claw and knuckle lobster meat |
| 4-6 oz. | Strip loin (cooked to preferred doneness and reserved warm) |
| 2 tbsp. | Garlic, chopped |
| 1 tbsp. | Parsley, chopped |
| 1 | Lemon (juice and zest) |
| 4 tbsp. | Butter |
| to taste | Sea salt and pepper |
- 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.