Steak with Lobster Dill Cream Sauce
Carefully remove lobster meat from shells. Chop the meat from the tail into ½-inch pieces and keep the claws intact. Set aside.
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Cooking tools:
- Cast iron skillet
- Pan
- Chef's knife
- Cutting board
- Paper towel
- Serving platter
- Stove
- Measuring spoon
- Measuring cup
- Wooden spoon
- Spatula
- Tongs
- Mixing bowl
- Plate
- Oven
- Kitchen timer
- Colander
Ingredients
- 2 cooked PEI lobsters (1 ½ lbs each)
- 2 tbsp unsalted butter
- 1 leek, halved lengthwise, thinly sliced (white and pale green parts only)
- salt
- 2 tbsp all-purpose flour
- 1/4 cup dry white wine
- 1 1/2 cups chicken stock
- 1 cup 35% cream
- 1/4 cup roughly chopped dill
- 2 tbsp roughly chopped capers
- 2 tsp lemon zest
- 1 tbsp olive oil
- 2 PEI tenderloin steaks (½ lb each)
- freshly ground black pepper
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