Kansas City Steaks with Lobster Béarnaise Sauce

Kansas City Steaks with Lobster Béarnaise Sauce
Photo by Pornchai Mittongtare


  • 6 14- to 16-ounce 1 1/4-inch-thick New York strip steaks with bone, or 9-ounce boneless New York strip steaks
  • 1 dried red chile, such as Japones or de rbol
  • 1 tablespoon fresh tarragon
  • 2 tablespoons shallot
  • 1 tablespoon fresh lemon juice
  • 1 2 1/3-pound live lobster
  • 2 garlic cloves
  • + 8 more ingredients
    • ½ teaspoon paprika
    • 2 large egg yolks
    • 1 tablespoon capers
    • 1 shallot
    • Coarse kosher salt
    • 1 tablespoon water
    • 1 cup unsalted butter
    • ¼ cup Sherry wine vinegar

Cook lobster in large pot of boiling salted water 13 minutes. Using tongs, transfer lobster to rimmed baking sheet. Cool slightly. Twist off claws; reserve for another use. Twist off tail. Scrape out any green tomalley. Using kitchen shears, cut body and legs into 2-inch pieces and place in mediu...

View full recipe at Epicurious


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