Meal Kit

Lobster Thermidor and Grilled Sirloin Steak

With Roasted Asparagus and Easy Hollandaise

Prep & Cook Time: 40-50 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Shellfish (Lobster), Milk, Eggs, Wheat, Soy

Carb Conscious
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 you!
A note about serious food allergies

Lobster Thermidor is a classic French dish invented in 1894 to honor the opening of a play by the same name. Cooked lobster meat is mixed with all kinds of creamy richness and baked again, while grilled sirloin finesses the rest. Finished with a side of crispy roasted asparagus and homemade hollandaise, you'll be too busy eating to say "Bon Appétit!"

In Your Box (serves 2)

  • 2 Sirloin Steaks
  • 10 oz. Asparagus
  • Info
    6 fl. oz. Heavy Whipping Cream
  • 1 Lemon
  • Info
    1½ oz. Grated Parmesan Cheese
  • Info
    1½ oz. Mayonnaise
  • Info
    ½ cup Panko Breadcrumbs
  • Info
    1⅕ oz. Butter
  • 0 Chives
  • Info
    2 Lobster Tails
  • 1 tsp. Yellow Mustard

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Grill Pan or Outdoor Grill
  • 1 Baking Sheet
  • 1 Medium Pot
  • 1 Mixing Bowl

Cooking Guidelines

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
  1. 1

    Prepare the Ingredients

    Preheat oven to 375 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. Reserve 4 chives for garnish and mince the rest. Rinse lobster tails and carefully halve lengthwise. Rinse steaks and pat dry.

  2. 2

    Cook the Lobster Tails

    Place the halved lobster tails in the boiling water and cook until flesh turns firm and white and shell turns red, about 3-4 minutes. Strain and run cold water over lobster to cool. Once cool enough to handle, remove meat from shells (reserve shells for stuffing) and cut lobster flesh into 1" dice.

  3. 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, half the minced chives (reserving other half for hollandaise), half the shaved Parmesan, and the diced lobster meat to the pan and stir to combine. Remove from heat and reserve.

  4. 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 and reserve.

  5. 5

    Make the Steaks and Hollandaise

    Heat an outdoor grill or grill pan to medium-high heat. 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. Melt butter in small pan or microwave for 30 seconds. Combine mayonnaise, mustard, juice of two lemon quarters, and remaining minced chives in a small bowl. Gradually whisk in melted butter, season with a pinch of salt, pour into a small serving bowl, and reserve.

  6. 6

    Plate the Dish

    Arrange the roasted asparagus and two stuffed lobster tails on a large plate. Place steak next to lobster tails and garnish with reserved long chives and lemon zest. Serve chive-hollandaise and remaining lemon wedges on the side.

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