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Herb Crusted Strip Loin with Baked Lobster Claws

Herb Crusted Strip Loin with Baked Lobster Claws

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  • 4 Only Alberta Beef strip loins
  • 8 lobster claws, defrosted
  • 2 Tbsp. oil
  • 2 Tbsp. + 1/4 cup butter
  • 6 sprigs of thyme
  • 1 cup panko bread crumbs
  • 1/2 cup Italian parsley, fresh
  • 1/2 cup green onions, sliced
  • 1 Tbsp. garlic powder
  • 4 tsp. dijon mustard
  • salt and pepper

How to Make It

Pre-heat oven to 350°F. 

Place parsley, green onions, and garlic powder into a food processor and pulse for about 15 seconds. Now place the bread crumbs on top and blend until the bread crumbs turn green and all the ingredients are nicely incorporated.

Generously season steaks with salt and pepper. Add 2 Tbsp. of oil to a cast iron skillet and heat on high until smoking. Add the steaks, 2 Tbsp. butter and 1 sprig of thyme to the skillet. (You may need to do this in batches). Cook until both sides of the steaks are well browned. Make sure to roll the edges of the steaks so they get a nice caramelized crust also.

Place steaks on wire rack on a baking pan. Place in oven and cook the steak until probe thermometer reaches 48°C, about 5-10 minutes.

Remove from the steaks from the oven, flip the steaks, and let rest on a separate rack in a warm place for about 10 minutes.

While the steaks are resting, toss the lobster claws with ¼ cup of butter and the 5 sprigs of thyme. Place on a sheet pan and bake for about 12 minutes until warm.

After steaks have rested, rub mustard onto the top of steaks and then liberally cover with the herb bread crumbs using the mustard to make the herb breading stick. 

Flash the steaks and lobster in the oven for about 2-3 minutes. Remove lobsters and steaks from oven, strain off the butter from the lobster and save. Place the steaks and lobster on a platter and serve with reserved lobster butter. Enjoy!

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