David Burke Style Bay Winds Lobster Steak with Filet of Braveheart Beef


  1. In a pot of boiling water blanche the lobster tails for 2 minutes.
  2. Remove and place in ice water to stop cooking. Remove the meat from the shells and slice up.
  3. In a food processor combine the shrimp and butter to a coarse puree.
  4. Fold together the lobster tail meat, shrimp mixture and chives. Season with salt and pepper.
  5. Form the steaks by filling ring molds or form patties and wrap with a band of aluminum foil.
  6. Flour the top and bottom and refrigerate to firm up for 2 ½ to 3 hours.
  7. Once chilled sear on both sides and place in a 350 F oven for 12 – 15 minutes or until cooked through.
  8. Garnish with cooked lobster meat and serve with beurre blanc sauce.


  • 12 oz beurre blanc sauce
  • 1 lb Nature's Best Dairy® Butter, cubed
  • 1 tbsp chives, fresh, chopeed
  • Roma® Flour, for dusting
  • 12 oz Empire's Treasure® Lobster Meat
  • 6 Bay Winds® Lobster, Tail(s), cold water
  • salt and pepper
  • 2 lb Bay Winds® Shrimp