- To make compound butter, mix all ingredients until well blended. Place a large sheet of plastic wrap on the kitchen bench and add butter towards the bottom in a rough log shape. Roll plastic wrap over the butter and form into a tight log shape. Tightly seal the ends before storing in the fridge to firm for at least an hour.
- While firming, prepare the silverbeet. Discard all stems and cut the leaves into 3 parts. Place into a pot of boiling water for 3-4 minutes. Drain well and put aside. Preheat oven to 200 degrees.
- Heat a grill pan on high. Lightly oil and season steaks and lobster. Place into grill pan and cook on both sides for 3-4 minutes. Add a butter disc to each piece before placing in oven for 5 minutes to finish cooking.
- Heat a frypan on high. Place oil and garlic into pan and cook for 1-2 minutes. Saute silverbeet for 2-3 minutes. Grate over lemon zest.
- To serve, place a bed of silverbeet on each plate and top with eye fillet and lobster. Add an extra butter disc while it’s hot before serving.
Serves 2.
