Lobster-Topped Chicken Fried Ribeye Steak

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Lobster-Topped Chicken Fried Ribeye Steak

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Lobster-Topped Chicken Fried Ribeye

  • 2 six ounce cooked lobster tails
  • 4 8 ounce ribeye steaks
  • 1 cup seasoned flour mix (see recipe below)
  • 1 cup seasoned cracker mix (see recipe below)
  • 2 eggs, beaten
  • 1 ½ cups cream sauce
  • 1 /2 cup roasted green chiles, peeled and diced
  • 2 strip bacon, diced and cooked until almost crisp
  • 1 ½ cups shallot cream sauce (see recipe below)
  • peanut or canola oil

Seasoned Flour Mix

  • 1 cup flour
  • 1 teaspoon black pepper
  • 1 teaspoon granulated garlic
  • ½ teaspoon thyme leaves
  • 1 Tablespoon kosher salt
  • Mix all together

Seasoned Cracker Mix

  • 1 /2 cup flour
  • ½ cup cracker meal
  • 1 teaspoon black pepper
  • 1 teaspoon granulated garlic
  • ½ teaspoon thyme leaves
  • 1 Tablespoon kosher salt
  • Mix all together

Shallot Cream Sauce

  • 1/2 cup shallots, peeled and minced
  • 1 oz salad oil
  • ½ cup white wine
  • 2 cup heavy whipping cream
  • ½ teaspoon tabasco pepper sauce
  • kosher salt & freshly ground black pepper

Recipe Info

Preparation for Steak:

  • Remove shell from cooked lobster tails and slice tail meat into medallions about ¼ inch thick and reserve.

  • Dredge  ribeye steaks in flour and on both sides and shake off excess

  • Place ribeye in between two sheets of plastic wrap and pound with a meat mallet until steak is about a half inch thick from end to end.

  • Put beaten eggs in a shallow dish and dip ribeye steaks in egg on both sides allowing excess egg to drain off the steaks.

  • Dredge ribeye steak in cracker mixture and shake off excess.

  • Pour enough peanut oil in a heavy skillet until it is an inch deep and heat over medium high heat until it reaches 350 or a few breadcrumbs placed in the oil sizzle and brown.

  • Cook ribeye steaks in the oil one or two at a time for about three minutes on each side or until golden brown.

  • Meanwhile heat cream sauce and add in roasted chiles and bacon.

  • Add lobster meat to the cream mixture and simmer for a couple minutes until the lobster is heated through.

  • Top chicken fried steaks with lobster gravy and serve immediately.

Preparation for Shallot Cream Sauce:

In a small heavy bottomed sauce pan, over medium low heat add shallots and salad oil.

Sweat the shallots until translucent, stirring often. Do not allow shallots to brown.

Add white wine and increase heat to medium high.

Allow wine and shallot mixture to reduce about 80 %.

Add heavy cream and reduce mixture by 25%.

Remove pan from heat and pour sauce through a strainer to remove shallots.

Place sauce back in the sauce pan over low heat and add tabasco. Whisk mixture together to incorporate and adjust seasoning accordingly with salt and pepper.

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