Farewell to Summer Special: Lobster Thermidor and Grilled Sirloin
With Roasted Asparagus and Smoked Almond-Bleu Cheese Butter
Prep & Cook Time:40-50 min.
Cook Within:3 days
Spice Level:Not Spicy
Tree Nuts (Almonds),
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
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!"
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Grill Pan or Outdoor Grill
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
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.
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.
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.
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.
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.
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.
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