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Entrees
American
4 servings
20 minutes
20 minutes
12 ounces Melissa's Kale Sprouts, stemmed
3 tablespoons extra-virgin olive oil, divided
¼ teaspoon kosher salt
¼ teaspoon freshly ground pepper
¼ cup Melissa's Pepitas
½ teaspoon Melissa's Hatch Pepper Seasoning
½ head napa cabbage, shredded
3 Melissa's Mini Cucumbers, trimmed, halved lengthwise, and thinly sliced
1½ cups Melissa's Dried Cranberries
Store-bought coleslaw dressing to taste
4 bone-in rib-eye steaks
2 tablespoons Melissa's Hatch Pepper Seasoning
2 tablespoons granulated garlic
4 teaspoons freshly ground pepper
4 lobster tails
Olive oil to taste, for drizzling
4 tablespoons (½ stick) butter, melted
2 tablespoons thinly sliced fresh basil
For the slaw, preheat the oven to 425°F.
In a bowl, combine the kale sprouts, 2 tablespoons of the olive oil, salt, and ground pepper, and toss to coat the sprouts with the oil. Spread the sprouts on a baking sheet and roast until lightly charred, about 10 minutes. Cool completely, chop, and set aside.
In a sauté pan over medium heat, combine the pepitas, Hatch Pepper Seasoning, and remaining 1 tablespoon olive oil. Sauté, stirring frequently, until the pepitas are toasted, about 3 to 5 minutes.
In a large bowl, combine the cabbage, cucumbers, and dried cranberries. Stir in the kale sprouts, pepitas, and coleslaw dressing to taste and set aside.
For the steak and lobster, preheat a grill to medium-high.
Rub the steaks all over with the Hatch Pepper Seasoning, garlic, and ground pepper. Grill until medium-rare, about 4 minutes per side. Remove from the grill and set aside to rest.
Using kitchen shears, split the tops of the lobster shells and cut lengthwise about halfway through the meat. Drizzle with olive oil to taste and place cut side down on the hot grill. Grill until lightly charred, about 5 minutes.
Turn over the lobster tails, brush with the butter, and sprinkle with the basil. Grill until the lobster is opaque, about 5 minutes.
To serve, plate some of the slaw and add a lobster tail and steak.
