Are you team prime rib or team lobster? This NYE why don’t you do both? BBVG has lobster tails and delicious prime rib ready to make your NYE surf and turf truly spectacular.

This year, I did both my lobster and prime rib in the oven. Check out these easy recipes for your NYE hosting!

Prime Rib

Full disclosure: This is not my recipe but Chef John’s. Key is to bring your prime rib to room temperature before beginning.
You then coat it with your butter mixture and bake at 500 for approx 20 mins (depending on the size of your roast) for a 4 lb roast and then just leave it in your oven (with the oven off) until internal temperature reaches 125 (medium rare) or more.
It helps if you have a meat thermometer that you can insert that will beep when desired temp is reached.

Butter Rub – Prime Rib

1/3 cup soft butter
2 cloves crushed garlic
1/2 tsp herbes de Provence
1/2 tsp Montreal steak spice
Salt and pepper

• Mix all together
• Rub all over prime rib that is at room temp
• Insert your meat thermometer
• Bake for 5 minutes a pound on 500
• Turn oven off and leave for approx 2 hours (don’t open oven) or when your thermometer registers desired temp

Baked Lobster

• Thaw and pat dry your lobster tails
• With kitchen scissors, cut down the middle of the tail
• Then with your fingers, gently pull lobster apart and release the meat from shell while still keeping attached to tail
• Gently place on top of tail while still attached.
• Recommend watching a video on how to butterfly a lobster, here

Butter Rub – Lobster

1/4 cup melted butter
1 clove crushed garlic
1/4 tsp paprika
1/2 tsp dried parsley
1 tsp lemon juice
Salt and pepper to taste

• Mix all together
• Spoon over exposed lobster meat
• Bake at 425 for approx 12 to 15 minutes or until internal temp is approx 135-140
• Serve with melted butter and lemon juice