Steak & Lobster, does it really get much better? 2010 was dismissed in grand fashion with these 2" thick ribeyes and lobster tails.
The steaks were seasoned in a little olive oil & Chicago Steak Seasoning. Ignore the char on the steak as they were medium well inside and tasted amazing.
The lobsters were split on the underside and I carefully separated the meat from the shell. The meat was then basted in drawn lemon butter with garlic. These were then grilled a couple of min on each side until the shell turned red and the meat was no longer translucent.
For sides I grilled up some zucchini that I marinated in balsamic along with some secret spices. We then baked some potatoes and the plan was for them to be loaded with butter, sour cream, cheese, scallions, and bacon bits. The Crown & Ginger was going down very easily last night and I forgot to pull the scallions & bacon bits out of the fridge. Oh well...it was still good.
Dessert was cannolis from The Fresh Market.