How to Make Lobster Steak

Pulse shrimp gently in a food processor until just coarsely ground. Do not overblend. Combine ground shrimp and butter in food processor in a 2 to 1 ratio, and process until smooth (not too fine). Complete this step in batches if necessary until all shrimp and butter is used. Transfer to a large mixing bowl and add chives, lemon zest, and salt and pepper to taste. Mix well.

Bring a stock pot of heavily salted water to a boil and blanch the lobster for 2 minutes, or until just red all the way through. Cool in an ice bath to stop it from cooking further.

Remove the lobster's tail by twisting it firmly away from the body. Crack the shell down the middle using a sharp knife, remove the tail meat, roughly chop (6-8 pieces) and set aside. Twist both claws off and crack them open by laying your knife flat on top and pushing down hard with your hand (see above photo), keeping as much of the claw meat intact as possible. 

Lightly flour a baking sheet with Wondra. In a small bowl, combine lobster meat and 2 to 3 tablespoons of shrimp butter and press firmly into a plastic ring mold on the baking sheet. Refrigerate until set, at least one hour. 

Preheat oven to 375 degrees. Cut around the inside of the ring mold with a sharp knife to release. Wrap filet in tin foil and tie with twine (see photo). Heat a tablespoon of butter in a small skillet and sear the filet on both sides until well-browned.

Transfer pan to oven and cook for 10 minutes, turning once. Remove from pan and let rest briefly before serving.