Farewell to Summer Special: Lobster Thermidor and Grilled Sirloin

With Roasted Asparagus and Smoked Almond-Bleu Cheese Butter

$19.95 per serving

Prep & Cook Time: 40-50 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat, Shellfish, Soy, Tree Nuts

Carb Conscious
A note about serious food allergies

Lobster Thermidor is a classic French dish invented in 1894 to honor the opening of Victorien Sardou's play, Thermidor. Cooked lobster meat is mixed with all kinds of creamy richness and baked again, while grilled sirloin brings the turf. Finished with a side of crispy roasted asparagus and a thick pat of smoky almond & bleu-cheese butter, you'll be too busy eating to say "Bon Appétit!"

In Your Box (serves 2)

  • 10 oz. Asparagus
  • 1 Lemon
  • 10 Chives
  • Info
    ¼ oz. Smoked Almonds
  • Info
    2 Lobster Tails
  • 2 Sirloin Steaks
  • Info
    ⅗ oz. Butter
  • Info
    ½ oz. Blue Cheese
  • Info
    6 fl. oz. Heavy Whipping Cream
  • Info
    ½ cup Panko Breadcrumbs
  • Info
    1½ oz. Shaved Parmesan
  • Nutrition (per serving)

  • Calories
    862
  • Carbohydrates
    29g
  • Fat
    72g
  • Protein
    86g
  • Sodium
    1758mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Grill Pan or Outdoor Grill
  • 1 Baking Sheet
  • 1 Medium Pot
  • 1 Mixing Bowl
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Preheat oven to 400 degrees and prepare a baking sheet with foil. Bring medium pot of lightly salted water to a boil. Thoroughly rinse produce and pat dry. Cut the woody ends off asparagus. Zest lemon and cut into quarters. Mince chives. Coarsely chop smoked almonds. Rinse lobster tails and carefully halve lengthwise. Rinse steaks and pat dry. Set butter out to soften.

  • Step 2 - Cook the Lobster & Make Butter
    2

    Cook the Lobster & Make Butter

    Place lobster tails in boiling water and cook until flesh turns white and shell turns red, about 3-4 minutes. Strain and run under cold water. Remove meat from shells (reserve shells) and dice meat. Combine butter, bleu cheese, smoked almonds, juice of a lemon quarter, half of the minced chives, and a pinch of salt in a small bowl. Form into two discs and refrigerate.

  • Step 3 - Make the Lobster Stuffing
    3

    Make the Lobster Stuffing

    Warm a medium pan over medium high heat. Add cream to pan and cook until it begins to thicken, about 1-2 minutes. Add panko, remaining minced chives, half the shaved Parmesan, and the diced lobster meat to the pan and stir to combine. Remove from heat and set aside.

  • Step 4 - Stuff and Bake the Lobster Shells and Asparagus
    4

    Stuff and Bake the Lobster Shells and Asparagus

    Place lobster shells on prepared baking sheet. Divide stuffing between the shells equally and top with remaining Parmesan. Place asparagus on same baking sheet and toss with 1 tsp. olive oil and a pinch of salt. Bake for 8-10 minutes, or until cheese begins to brown and asparagus is crisp-tender. Remove from oven.

  • Step 5 - Cook the Steaks
    5

    Cook the Steaks

    Heat an outdoor grill or grill pan to medium-high heat. Spray surface lightly with cooking spray. Season steaks with a pinch of salt and pepper and grill for 4-6 minutes on each side, or until a minimum internal temperature of 145 degrees is reached. Transfer steaks to a plate to rest.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Arrange the roasted asparagus and two stuffed lobster shells on a large plate. Place steak next to lobster tails, set a disc of bleu-cheese butter on top. Garnish with lemon zest and serve with remaining lemon wedges on the side.