Make It Tonight: Strip Loin & Lobster Claws

February 11, 2020

Surf and turf. Steak and lobster. This is a classic pairing that’s found on steakhouse menus the world over because these two proteins pair so well together. The rich buttery flavour and soft texture of lobster claws pairs perfectly with the savoury char of a grilled steak.

Strip loin steak, also referred to as strip steak, strip loin, or New York or Kansas City strip, is a premium cut of beef. It comes from the muscle around the spine that extends from the hip bone all the way up the shoulder blade, has very little fat or connective tissue. It also has good marbling, which gives strip loin steak its distinctive flavour and tender texture. 

The strip steak is actually a part of the T-bone steak; it’s the boneless, longer portion of the T-bone. The most popular way to enjoy strip loin is grilled or broiled, either on the BBQ or pan seared on the stove top if it’s too cold for your grill.

Lobster claws are a convenient way to get the decadence of lobster meat, without all the work—or those fancy seafood tools! Co-op carries lobster claws that are ready for you to use in these recipes.

This week, treat yourself and the family to an Only Alberta Beef Herb Crusted Strip Loin with Baked Lobster Claws, a simple way to enjoy these two meats. Want to get a bit more creative? Pan Seared Strip loin with Lobster Claws-Stuffed Baked Potatoes give you the classic steakhouse pairings, and elevate the basic baked potato to something special. Dining on the lighter side or have you gone Keto for the new year? Strip loin with Lobster & Avocado Salad (with or without Garlic Bread) is a great choice.

Herb Crusted Strip Loin with Baked Lobster Claws

wk7 striploin lobster blogIngredients

  • 4 Only Alberta Beef strip loins
  • 8 lobster claws, defrosted
  • 2 Tbsp. oil
  • 2-1/4 cups 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


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!

Three Make It Tonight recipes for  Strip Loin & Lobster Claws

Fast MIT

Herb Crusted Strip Loin  with Baked Lobster Claws

Fancy MIT

Striploin with Lobster Stuffed Baked Potato

Family MIT

Striploin with Lobster Avocado Salad and Ultimate Garlic Bread



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