Instructions
- Preheat grill to medium-high heat.
- Make Red Wine Reduction: In a small saucepan, combine Red Wine, Beef Broth, Rosemary, and Garlic. Bring to a simmer and reduce by half, about 15-20 minutes. Strain and set aside.
- Rub Steaks with Olive Oil and season with Salt and Pepper. Grill for 4-6 minutes per side for medium-rare, adjusting time for desired doneness. During the last minute of grilling, brush with Red Wine Reduction.
- Make Lobster Butter: In a saucepan, melt Butter. Sauté Shallots until translucent. Stir in Lemon Juice, Parsley, and Old Bay Seasoning. Keep warm.
- Cut Lobster Tails lengthwise and gently remove the meat. Place lobster meat into the warm Lobster Butter and poach for 3-5 minutes, basting with the butter.
- Roast Yukon Gold Potatoes with Olive Oil, Salt, and Pepper at 400°F (200°C) for 20-25 minutes.
- Grill or roast Asparagus with Olive Oil, Salt, and Pepper until tender-crisp, about 8-10 minutes.
- Serve Steaks with Lobster Tails, Roasted Potatoes, and Grilled Asparagus, drizzling steak with remaining Red Wine Reduction.
