COOK IT.
Salt your steak on all sides and leave it to sit on a wire rack over a board or tray for at least 40 minutes, up to overnight. This dry brines your beef, ensuring that it is deeply flavored and ready for a good sear.
Prepare your sides and infuse the vinegar. Add the white wine vinegar and white wine to a saucepan along with the chopped shallot, cracked peppercorns, tarragon, and chervil.
Using medium-low heat, bring the wine and vinegar mixture to a light simmer until reduced to about a tablespoon’s worth of liquid. Strain out the extras and set aside.
Separate three egg yolks and set aside to come to room temperature. Separating the eggs is easier to do when cold, but emulsification is easier when the yolks are room temperature.
Remove the lobster meat from any shells. If you are using tail, skewer the tail meat so that it doesn’t curl when you grill it.
Bring a pot of water to the boil and par-boil your lobster for 2 to 5 minutes, depending on the size of the meat. Smaller tails, claws, and other meat for 2 minutes. Tails that are 8 oz (227 g) or larger will need up to 5 minutes.
Preheat your grill to high, 500°F (260°C)+, you could also preheat your Infrared SIZZLE ZONE sear station side burner to high instead, and set your main grill to medium-low, about 300°F (149°C).
Sear the steak on both sides until grill marks form. From there, you can rest thinner steaks, or you can move thicker ones to indirect heat and finish them slowly. Use a meat thermometer, like Napoleon’s ACCU PROBE PRO X Wireless Thermometer, to ensure that your meal comes to the perfect temperature.
When your steak is nearly done, grill the lobster over direct heat, basting with butter until grill marks have formed. Remove everything to rest while you prepare the Béarnaise sauce. Melt your butter gently, then allow it to sit and separate for a little. The milk solids should sink. Measure out ¾ cup (177 ml) of the clarified butter into a separate cup. In a tall and narrow vessel, add the room temperature egg yolks and the infused vinegar. Using an immersion blender, blitz the yolks and oil together. Then, while the unit is running, slowly stream in the clarified butter. The sauce will become thick and mayonnaise-like. Once it reaches this texture, thin it out with a little bit of water at a time until it is thick, but drizzly. Add in the chopped herbs and a pinch of salt. Taste and adjust the salt levels.
Finish the steak with a healthy crack of black pepper. Then, assemble your dish by placing a generous amount of lobster on top of the steak and adding your sides. Drizzle the Béarnaise over top.
For a fantastic experience, Côte de Nuits Pinot noir or a similar fruity red wine that is low in tannins and high in acidity will complement the protein in steak without overwhelming the lobster’s delicate flavors. Alternatively, an oaked chardonnay, like Wild Oak by St. Francis, is a fuller-bodied white wine that creates a magnificent partnership with a creamy texture mirrors lobster’s richness while cutting through beef’s fat with its underlying acidity. Hop Zombie by Epic or 8 Wired’s Superconductor are IPAs with a hop-forward profile whose bitterness will cut through the richness of all parties in this epic meal, refreshing the palate and enticing you to eat more.
This Father’s Day, Steak & Lobster brings the steakhouse home with beautifully grilled proteins and rich, velvety Béarnaise made easy. Whether you're celebrating someone special or just living large, this dish promises restaurant-quality results with grill master simplicity. Raise your tongs, pour the wine, and enjoy every luxurious bite. What do you BBQ to celebrate your Father-Figure? Share your Father’s Day Inspired grilling recipes, ideas, and photos on our social pages like Facebook and Instagram, using the hashtags #NapoleonEats and #NapoleonGrill.
Happy Grilling!