Surf & Turf Deluxe: Seared Steak with Shrimp Cream Sauce, Lobster Tail, Roasted Baby Potatoes & Asparagus 🍽️🦞🥩
Ingredients
2 ribeye steaks, about 1.5 inches thick
4 large shrimp, peeled and deveined
1 lb baby potatoes, halved
2 lobster tails
1 tbsp olive oil
2 tbsp butter
1 tbsp melted butter, for lobster tails
Salt and black pepper, to taste
2 garlic cloves, smashed
1 garlic clove, minced, for lobster tails
1 cup heavy cream
1 cup grated Parmesan
1 tsp Dijon mustard
1 tbsp chopped parsley
1 tsp lemon juice
1 tsp paprika
1 tbsp olive oil, for shrimp and asparagus
1 bunch asparagus, trimmed
1 tsp garlic powder
1 tsp rosemary or thyme
Lemon wedges and fresh herbs for garnish
Instructions
Roasted Potatoes:
1. Preheat your oven to 425°F (220°C).
2. In a bowl, toss the halved baby potatoes with one tablespoon of olive oil, garlic powder, rosemary or thyme, salt, and pepper until evenly coated.
3. Spread the seasoned potatoes on a baking sheet in a single layer and roast them in the preheated oven for 25-30 minutes, or until they are crispy and golden brown.
Lobster Tail:
4. Carefully butterfly the lobster tails by cutting along the top of the shell and pulling the meat above the shell, ensuring it remains attached at the base.
5. In a small bowl, combine two tablespoons of melted butter, minced garlic, paprika, salt, and pepper. Brush this mixture generously over the exposed lobster meat.
6. Place the lobster tails under the broiler on high for about 8-10 minutes until the meat is opaque and lightly golden brown. Garnish with fresh herbs and lemon wedges.
Asparagus:
7. While the lobster tails are broiling, prepare the asparagus. In a bowl, toss the trimmed asparagus with one tablespoon of olive oil, salt, and pepper to taste.
8. After the potatoes have roasted for 15 minutes, add the asparagus to the baking sheet and continue roasting for an additional 12-15 minutes, until both the asparagus and potatoes are tender and slightly caramelized.
Steak:
9. Season both ribeye steaks generously with salt and black pepper.
10. Heat one tablespoon of olive oil in a cast-iron skillet over high heat. Once hot, add the steaks to the pan.
11. Sear the steaks for about 3-4 minutes on each side for medium-rare, adding the smashed garlic cloves and two tablespoons of butter halfway through the cooking process. Baste the steaks with the melted butter for maximum flavor.
12. Once done, let the steaks rest for 5 minutes to allow the juices to redistribute.
Shrimp Cream Sauce:
13. In the same skillet used for the steaks, lower the heat and add the peeled and deveined shrimp. Cook them for 1-2 minutes per side until they are pink and opaque. Remove from the pan and set aside.
14. To the skillet, add the heavy cream, grated Parmesan, Dijon mustard, and lemon juice, stirring until well combined. Simmer the sauce over low heat until it thickens slightly.
15. Return the cooked shrimp to the sauce, stirring in the chopped parsley for a fresh touch.
Plating:
16. On a serving plate, place one steak slightly off-center. Spoon the shrimp cream sauce generously over the steak.
17. Place a lobster tail beside the steak for a touch of elegance.
18. Arrange the roasted baby potatoes and asparagus on opposite sides of the plate.
19. Finish off with a lemon wedge and a sprinkle of fresh herbs for garnish.
20. Serve immediately and enjoy your delightful surf and turf experience!