1 tablespoon of your favorite steak seasoning (recommended- Gourmet Garden Organic Steak Blend)
2 lobster tails, thawed
1/2 cup panko breadcrumbs
2 tablespoons butter, melted
1 lemon, cut in half (leave one half whole, zest and juice other half)
1 teaspoon garlic, minced
1 teaspoon chopped parsley, fresh or dried
2 sweet potatoes
2 oz. cream cheese, softened
2 tablespoons butter, softened
1 1/2 tablespoons brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon ginger and nutmeg
Dinner rolls (optional)
Place steaks in a gallon-size Ziploc bag and season well with EVOO, salt and pepper. Add steak seasoning to bag and zipper close. Massage marinade into the steaks and place in the refrigerator for 1 hour (up to overnight). Heat a skillet on medium-high and add 1 tablespoon EVOO. Place steaks in the hot pan and sear 4-5 minutes on each side for medium rare. Remove when internal temp reaches 135-140 degrees. Transfer to plate and tent with foil for 5-10 minutes while meat finishes coming up to temp(145) and juices redistribute.
Preheat oven to 375. Using sharp kitchen scissors, cut through the top of the lobster shells the entire length of the tail meat. Gently pry both sides open a bit to make room for the filling. Slice the half lemon into four 1/4-inch slices. Place lemon slices in the bottom of a 2-qt baking dish and place lobster tails, cut side up, on top of the lemons. In a separate bowl, combine breadcrumbs, butter, 1 teaspoon lemon zest, 2 teaspoons lemon juice, garlic, parsley, salt, and pepper. Stuff breadcrumb mixture into each lobster tail, dividing evenly. (If not cooking immediately, cover and keep cold in the fridge, up to overnight.) Bake lobster tails for 20-25 minutes, until shells turn red, topping is golden brown and crispy and the lobster meat is just cooked through.
Bake sweet potatoes in a 400-degree oven for 45 minutes to 1 hour, until fork tender. Remove from oven and reduce temp to 350. When cool enough to handle, cut an opening in the top of each potato and scoop out most of the flesh, leaving a 1/4 to 1/2 inch border for structure. Mash potato flesh in a bowl with a fork. Add cream cheese, butter, brown sugar, and spices and stir well to combine. Stuff filling back into potato shells and bake 15-20 minutes until heated through and light brown on top.
Serve twice-baked sweet potatoes alongside the steaks and tails and any of your other favorite steakhouse side dishes like roasted veggies (broccoli, asparagus, zucchini, or brussel sprouts seasoned with EVOO, salt and pepper and baked at 400 for 25 minutes).
Bake off frozen dinner rolls or garlic bread in place of the potatoes
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