Surf & Turf Deluxe: Seared Steak with Shrimp Cream Sauce, Lobster Tail, Roasted Baby Potatoes & Asparagus
Ingredients
For the Steak & Shrimp:
2 ribeye steaks (1–1.5 inches thick)
Salt & black pepper, to taste
1 tbsp olive oil
2 tbsp butter
2 garlic cloves, smashed
4 large shrimp, peeled & deveined
½ cup heavy cream
¼ cup grated Parmesan
1 tsp Dijon mustard
1 tbsp chopped parsley
1 tsp lemon juice
For the Lobster Tail:
2 lobster tails
2 tbsp melted butter
1 garlic clove, minced
1 tsp paprika
Salt & pepper
Lemon wedges & fresh herbs (for garnish)
For the Potatoes:
1 lb baby potatoes, halved
1 tbsp olive oil
1 tsp garlic powder
1 tsp rosemary or thyme
Salt & pepper
For the Asparagus:
1 bunch asparagus, trimmed
1 tbsp olive oil
Salt & pepper
Instructions
Roasted Potatoes:
Preheat oven to 425°F (220°C).
Toss halved baby potatoes with olive oil, garlic powder, herbs, salt, and pepper.
Spread on baking sheet and roast for 25–30 minutes until crispy and golden.
Lobster Tail:
Butterfly lobster tails, pull meat above shell but keep attached.
Mix melted butter, garlic, paprika, salt & pepper; brush over lobster meat.
Broil on high for 8–10 minutes or until opaque and golden. Garnish with herbs and lemon.
Asparagus:
Toss asparagus with olive oil, salt, and pepper.
Roast in oven with potatoes during the last 12–15 minutes of cooking time.
Steak:
Season steaks generously with salt and pepper.
Heat olive oil in a cast iron skillet over high heat.
Sear steaks 3–4 minutes per side for medium-rare, adding butter and garlic halfway through. Baste steaks with butter.
Rest steaks 5 minutes before serving.
Shrimp Cream Sauce:
In same pan, add shrimp and cook 1–2 minutes per side. Remove and set aside.
Lower heat, add heavy cream, Parmesan, Dijon mustard, and lemon juice.
Simmer until thickened. Return shrimp, stir in parsley.
Plating
Place steak slightly off-center on white plate.
Spoon shrimp and creamy sauce over steak.
Add lobster tail beside steak.
Arrange roasted potatoes and asparagus on opposite sides.
Garnish with lemon wedge and fresh herbs.
Serve immediately.