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1
For the steak: Preheat a convection oven to 400 degrees F.
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2
Mix together the salt and brown sugar and the porcini, chile de arbol and garlic powders in a bowl, using your fingers to make sure all the ingredients are evenly distributed.
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3
Rub the steak generously on all sides with the spice rub.
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4
Wrap tightly in plastic wrap and leave to sit at room temperature for 20 minutes.
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5
Preheat a cast-iron pan over high heat.
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6
When the pan is hot, add enough olive oil to coat the bottom.
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7
Unwrap the steak and add it to the pan; cook until well charred on all sides.
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8
Remove the steak to a baking sheet, transfer to the oven and roast until medium-rare, about 6 minutes.
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9
Allow the steak to rest for 4 to 5 minutes, then cut the steak off the bone and slice it across the grain, on the bias.
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10
For the chili lobster: Bring a large pot of water to a boil.
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11
Add the coriander, celery, halved garlic head, lemon, thyme, white wine and a good amount of salt.
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12
Add the lobster and poach for 6 minutes.
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13
Remove the lobster to a baking sheet to cool.
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14
In a large saute pan, add enough oil to coat the bottom.
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15
Add the 5 garlic cloves, chili paste and some salt and cook over medium heat until the garlic turns golden brown and the mixture fragrant.
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16
Pull the claws off the lobster and set aside.
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17
Set the body upside down on a cutting board and slice the entire lobster in half lengthwise.
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18
Discard the contents inside the head and body cavities, leaving the tail meat intact.
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19
Remove the meat from the claws and add it to the garlic-chili sauce; cook just until the meat is warmed through.
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20
Remove the meat from the pan and set aside.
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21
Place the lobster halves cut-side down in the sauce and sear for 1 to 2 minutes.
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22
Remove the lobster to a plate.
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23
With the pan off the heat, stir in the parsley.
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24
In a small bowl mix together the arugula, red onion and a tablespoon of the garlic-chili sauce from the pan.
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25
Season with salt and toss to coat.
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26
Assembly: Place some of the arugula reserved for garnish on one side of a serving platter and lay the sliced steak over it.
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27
Pour any meat juices from the baking sheet over the steak.
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28
Arrange the lobster halves on the other side of the platter and fill the cavities with some of the arugula salad.
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29
Top with the warmed claw meat and pour a couple tablespoons of the garlic-chili sauce over the lobster.
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30
Drizzle both steak and lobster with big fat finishing oil (extra-virgin olive oil).
