Steak & Lobster with Creamy Shrimp Pasta, Charred Asparagus, and Garlic Bread Roll
Ingredients:
For the Steak:
2 ribeye or filet mignon steaks
Salt and freshly ground black pepper
2 tbsp olive oil
1 tbsp butter
2 garlic cloves, smashed
Fresh rosemary or thyme sprigs (optional)
For the Lobster Tails:
2 lobster tails, split open
2 tbsp melted butter
1 garlic clove, minced
1 tsp lemon juice
Paprika (optional, for color)
For the Creamy Shrimp Pasta:
½ lb linguine or fettuccine
8–10 large shrimp, peeled and deveined
1 tbsp olive oil
2 tbsp butter
3 garlic cloves, minced
½ cup heavy cream
¼ cup grated Parmesan
Salt, pepper, and red pepper flakes to taste
1 tbsp fresh parsley or basil, chopped
For the Asparagus:
1 bunch asparagus, trimmed
1 tbsp olive oil
Salt and pepper to taste
Lemon zest (optional)
For the Garlic Bread Roll:
2 soft dinner rolls
2 tbsp butter
1 garlic clove, minced
Pinch of parsley
Instructions:
Cook the Pasta:
Boil pasta until al dente. Drain and set aside.
Prepare the Shrimp:
Sauté shrimp in olive oil until pink (2–3 minutes per side). Remove and set aside.
Make Creamy Sauce:
In the same pan, melt butter. Add garlic and cook 30 seconds.
Stir in cream and simmer for 2–3 minutes.
Add Parmesan, salt, pepper, and red pepper flakes. Stir until smooth.
Add cooked shrimp and pasta; toss to coat. Garnish with herbs.
Grill or Sear the Steak:
Season steaks with salt and pepper.
Heat oil in a cast-iron skillet over high heat.
Sear steaks 3–4 minutes per side for medium-rare.
Add butter, garlic, and herbs in final minute; baste.
Rest steaks 5 minutes before serving.
Broil the Lobster Tails:
Preheat broiler. Brush tails with melted butter, garlic, lemon juice, and paprika.
Broil 5–7 minutes until opaque and lightly browned.
Cook the Asparagus:
Toss with oil, salt, and pepper.
Grill or roast at 400°F (200°C) for 8–10 minutes until tender and charred.
Make Garlic Rolls:
Mix softened butter with garlic and parsley.
Slice rolls open, spread with garlic butter, and toast until golden.
Assembly:
Place steak on plate.
Arrange lobster tail alongside, topped with creamy shrimp pasta.
Add asparagus spears for a pop of color.
Tuck in garlic bread roll at the side.
Optional: drizzle steak or pasta lightly with extra butter or cream sauce.
Serve hot and enjoy the luxury!