Steak and lobster with green butter and duck fat-sautéed potatoes

Ingredients:

Green oil

• 110 g butter, diced, at room temperature
• 1 cup chopped parsley leaves
• Zest and juice of 1 lemon

Court broth

• 2 cups of white wine
• 2 tablespoons coriander seeds
• 1 teaspoon black peppercorns
• 1 stalk of celery
• 1 head of garlic, cut in half crosswise
• 1 yellow onion, diced
• 1 small bunch of thyme
• 3 fresh bay leaves
• 1 lemon, cut in half

Lobster

• One lobster weighing 1 kg.
• 2 tablespoons extra-virgin olive oil
• Half a shallot, diced
• 1 small bunch chives, thinly sliced

Steak

• 3 tbsp. l. rapeseed oil (canola)
• Two New York steaks, 5 cm thick.
• 2 tablespoons butter
• 2 cloves of garlic
• 1 sprig of rosemary
• 1 sprig of thyme

Potato

• 1 tbsp. black peppercorns
• 1 head of garlic, cut in half crosswise
• 1 small bunch of thyme
• 12 fingerling potatoes
• 2 tablespoons duck fat
• 1 sprig of rosemary

Preparation:

1. Green oil:
   
   Place the butter, parsley, lemon zest, and juice in a large bowl. Beat with an electric hand mixer until all ingredients are incorporated and the butter is smooth. Season with salt to taste.
2. Court broth:
   
   Bring a large pot of water to a boil and add generous amounts of salt. The water should be as salty as seawater. Add white wine, coriander seeds, black peppercorns, celery, garlic, onion, thyme, and bay leaf. Squeeze the lemon into the water, add it to the pot, and simmer for 10-12 minutes.
3. Lobster:
   
   Place the lobster in the broth, cover the pan, and cook for 10 minutes. Transfer the lobster to a baking sheet to cool. Remove the claws and scoop out the meat. Cut the lobster in half lengthwise through the body and tail. Remove any eggs from the cavity.
4. Heat a small skillet with olive oil over medium-high heat. Add the shallots, season with salt, and cook, stirring occasionally, until translucent, 3-4 minutes. Add the lobsters, halved and flesh-side down, and cook for 2 minutes. Remove the lobsters, then brush the insides with a little butter. Add the claw meat to the skillet, sprinkle with coarse salt, and cook for 1-2 minutes. Add the chives and stir, then turn off the heat.
5. Steak:
   
   Preheat oven to 200°C (400°F). Heat oil in a large cast-iron skillet over medium-high heat. Season the steaks with salt and pepper on all sides. Place each steak vertically in the skillet, fat-side down, pressing them together to prevent them from falling. Cook until the fat has rendered, about 5 minutes. Flip the steaks onto one flat side and cook until a crust forms, about 4 minutes, then flip and continue cooking until a crust forms on the other side, another 4 minutes. Add butter, garlic, rosemary, and thyme to the skillet. Tilt the skillet and drizzle the steaks with the herb butter.
6. Transfer the steaks to a rack on a baking sheet. Sprinkle the steaks with a little of the remaining butter and herbs. Transfer to the oven and bake for 10 minutes, or until a thermometer inserted into the center of the steak reads 135°F (54°C) for medium-rare. Transfer the steaks to a cutting board and let rest for 5-10 minutes. Slice against the grain.
7. Potato:
   
   In a medium saucepan, bring water to a boil and season generously with salt. Add black peppercorns, garlic, and thyme. Reduce heat and simmer for 10 minutes. Add the potatoes and cook until tender, 15 minutes. Drain the potatoes and let them cool. Lightly mash the cooled potatoes with the palm of your hand to flatten them. In a nonstick skillet, heat the duck fat over medium-high heat. Arrange the potatoes in a single layer, add the rosemary, then reduce heat to medium and cook until golden brown and crisp, turning once, 5-7 minutes. Season the potatoes with salt to taste.
8. Innings:
   
   Stuff the lobster halves with claw meat and arrange on a plate along with sliced ​​steak and crispy potatoes. Serve with herb butter, if desired.