Ingredients
Scale
- 16 oz NY Strip
- 8 oz lobster tail
- 4 Russet baking potatoes
- ¼ cup butter, melted
- 1 cup shredded cheese
- ½ cup milk
- ½ cup sour cream
- ¼ cup green onions
- 2 tbsp SPG seasoning
Chimichurri
- ½ cup olive oil
- ¼ cup finely minced parsley
- ¼ cup minced cilantro
- 5 cloves finely minced garlic
- 2 tbsp red wine vinegar
- Juice from ½ lemon
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp crushed red pepper flakes
Instructions
- Coat your potatoes in olive oil and bake at 425F for about 1 hour, until soft.
- Cut the potatoes in half, then scoop out the insides into a bowl.
- Fry the potato skins in neutral oil at 350F until golden brown.
- Combine the cooked potatoes with Butter, Cheese, milk, sour cream, chives, SPG blend.
- Mix thoroughly then stuff each potato skin until it’s ⅔ full.
- Bake them at 350°F for 10-15 minutes (while the steak rests after cooking) until the cheese is melted and the top begins to crispy up.
- Grill the steak over high heat flipping every 2-3 minutes until it reaches your desired doneness.
- Grill the lobster tail for 2 minutes each side and remove once it reaches an internal temperature of 140F
- Rest the steak for 10 minutes then slice the steak and lobster into bite sized pieces.
- Top the potato skins with steak, lobster and Chimichurri then enjoy!
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Appetizer, Dinner
- Method: Grilling
- Cuisine: American
