New York strip with lobster salad and chimichurri butter

Skewer two lobster tails under the bottom membrane so they do not curl, and snip off any excess skewer.

Poach them at a barely sub-boil so the water just meanders, which cooks them gently and keeps them from getting tough, until the thickest point is up to temperature.

Drop them into an ice bath and chill five to ten minutes.

Snip round the outside of the bottom membrane, peel it off and pull the meat out; keep the shells.

Chop the lobster into bite sized pieces and combine with a finely chopped stalk of celery, a quarter cup of chopped dill, a quarter cup of mayonnaise, the juice of half a lemon, a pinch of kosher salt, pepper and a couple of splashes of hot sauce.

Scoop the lobster salad back into the reserved shells.

Mix a tablespoon of finely chopped oregano, two tablespoons of finely chopped parsley, a crushed clove of garlic, a quarter teaspoon of red pepper flake and a teaspoon and a half of red wine vinegar into softened butter and keep at room temperature.

Salt the steaks generously on all sides and leave 30 minutes to an hour and a half.

Pat dry and sear the inch and a half thick strips in a generously oiled, ripping hot cast iron skillet over medium high until charred on all sides.

Turn down to medium and finish in the pan to 125F at the thickest point for medium rare, since the broiler is busy with the scallops.

Rest 10 minutes on a warm plate, during which the temperature climbs another five to eight degrees.

Optionally pre-slice the steak, fan it along one side of the plate and smear liberally with the chimichurri butter.

Arrange the lobster salad alongside with frisee in the centre and lemon slices for the lobster.