Kansas City Steaks with Lobster Béarnaise Sauce

Photo by Pornchai Mittongtare
Ingredients
- 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...
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