Lobster Stuffed Flank Steak

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Flank steak stuffed with lobster and smothered with a butter and parmesan cream sauce. I originally posted a video of this delicious dish on my Instagram page.

Ingredients

for 4 servings

• 2 tablespoons kosher salt, divided

• 3 lb lobster

• 4 oz cream cheese, room temperature

• 1 ½ teaspoons freshly ground black pepper

• 1 lb flank steak

• 1 tablespoon olive oil

CREAM SAUCE

• 2 tablespoons unsalted butter

• 3 cloves garlic, minced

• ½ cup dry white wine

• 1 cup heavy cream

• 1 teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

• ¼ cup fresh parsley, finely chopped, plus more for garnish

SPECIAL EQUIPMENT

• toothpick

Directions

1. Preheat the oven to 375°F

2. Add 1 tablespoon of salt to a large pot of water and bring to a boil over high heat. Once the water is boiling, add the lobsters, heads first, leaving the rubber bands on the claws. Once the water returns to a boil, boil the lobsters for 10 minutes.

3. Use tongs to remove the lobsters and transfer to a cutting board. Let cool for 5–10 minutes. Use scissors to snip off the rubber bands of the claws. With one hand, hold the body of the lobster, and with the other hold the tail. Use your hands to twist the tail off and remove it from the body. Twist the claws off where the leg and body meet.

   • Use a pair of kitchen shears to make an incision at the top of the tail, then snip through to the base. Snap the shell back and remove the tail meat.

   • Twist the legs at the joints to separate from the claws. Use kitchen shears to cut through the shells and remove the leg and claw meat.

   • Roughly chop the lobster meat and add to a medium bowl, along with the cream cheese, 1 teaspoon of salt, and ½ teaspoon of pepper. Use a rubber spatula to mix well.

   • For a time saver you could also thaw frozen lobster meat, I often buy the frozen Langostino Tails at Trader Joes!

4. Lay a piece of plastic wrap over a cutting board. Pat the flank steak dry with paper towels, then place on the plastic wrap and cover with another sheet. Use a meat mallet to pound out to ¼-inch thick.

5. Remove the plastic wrap, then season the steak on both sides with the remaining 2 teaspoons of salt and teaspoon of pepper.

6. Spread the lobster mixture in an even layer over the steak. Starting from the short end, gently roll the steak into a log shape. Secure the roll with toothpicks.

7. Heat the olive oil in a large cast-iron or stainless steel pan over medium-high heat. When the oil begins to shimmer, add the steak roll and cook for 3–4 minutes on one side, until browned. Using 2 sets of tongs, gently turn the roll over and sear on the other side for 3-4 minutes, until browned.

8. Transfer the pan to the oven and roast for 27–30 minutes, until the internal temperature of the steak reaches 145°F. Remove the steak roll from the pan and transfer to a cutting board. Let rest for 10 minutes.

9. Make the cream sauce: In a large pan, melt the butter over medium-high heat. Add the garlic and stir for 30 seconds, until fragrant. Add the white wine and cook for 3 minutes, until reduced by half.

10. Add the heavy cream, salt, and pepper, and cook for 7 minutes, whisking frequently, until slightly thickened and reduced by half. Add the parsley and whisk to combine.

11. Remove the toothpicks from the steak roll, then slice into 1-inch thick pieces. Transfer to a platter and pour the cream sauce on top, then garnish with more parsley. Enjoy!

Full video of recipe preparation and original recipe can be found on the Buzzfeed Tasty website.

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