Ingredients:
24oz Tomahawk Ribeye Steak
Bow-tie pasta
Lobster
Kosher Salt
Pepper
Olive Oil
Asparagus
Bread
Smoked Gouda
Parmesan Cheese
Lettuce
Beets
Tomatoes
Breadcrumbs
Scallions
Garlic
Thyme
White Truffle Oil
Directions:
Boil water for the pasta. Put a little Kosher salt into the pot. Put the pasta into the boiling water.
Next, season the steak with salt and pepper to your liking. Put a little bit of olive oil into the pan then put the steak into the pan. Once the steak is seared in the pan, wrap the bones in some tinfoil and take the pan with the steak in it and put them into the oven at 500 degrees for about 10 minutes.
After you take the steak out of the oven put some scallions, garlic, and thyme into a pan and put the steaks on top. Cook lightly on both sides.
Cut off the ends of the Asparagus. Put some olive oil on the grill and throw the asparagus onto the grill. Lightly salt the asparagus. Slice up some bread and put some olive oil and salt on to it. Put the slices into a pan and throw them into the oven.
Lightly toss the lettuce and oil. Put the beets into a bowl and add some sliced tomatoes. Add some toasted walnuts as well. Put some olive oil into the bowl and lightly toss.
Lobster Mac and Cheese:
Put heavy cream into a pan. Throw smoked Gouda and Parmesan cheese into the cream and stir. Throw the pasta into the sauce.
Take lobster and cut it up into pieces. Take the lobster meat and put it into a pan. Season it with some salt and pepper. Put a little bit of heavy cream. Put the lobster on top of the Mac and Cheese. Put some breadcrumbs and Parmesan Cheese on top and put it into the oven at 500 degrees for about 5 minutes.