Surf and Turf with Creamy Mac and Cheese & Roasted Brussels Sprouts
Ingredients:
For the Surf and Turf:
1 T-bone steak (about 1 inch thick)
2 lobster tails
8 large shrimp, shells on
Salt and pepper, to taste
2 tbsp olive oil
Fresh parsley, chopped (for garnish)
For the Mac and Cheese:
2 cups elbow macaroni
2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
2 cups milk
3 tbsp butter
3 tbsp all-purpose flour
Salt and pepper, to taste
½ tsp smoked paprika (optional)
For the Roasted Brussels Sprouts:
1 lb Brussels sprouts, halved
2 tbsp olive oil
Salt and pepper, to taste
For the Garlic Aioli:
½ cup mayonnaise
2 garlic cloves, minced
1 tbsp lemon juice
Salt to taste
Instructions:
Prepare the Surf and Turf:
Preheat grill or grill pan over medium-high heat.
Season T-bone steak with salt, pepper, and olive oil.
Grill steak 4-5 minutes per side for medium doneness. Let rest.
Brush lobster tails and shrimp with olive oil, season with salt and pepper.
Grill lobster tails and shrimp until shells are charred and meat is opaque (shrimp about 2-3 minutes per side, lobster tails about 5-6 minutes).
Make the Mac and Cheese:
Cook macaroni per package instructions; drain and set aside.
In a saucepan, melt butter over medium heat, whisk in flour, and cook 1-2 minutes.
Gradually whisk in milk, cook until thickened.
Stir in cheeses until melted. Season with salt, pepper, and smoked paprika.
Combine cheese sauce with pasta, pour into a baking dish, top with extra cheese, and broil until golden and bubbly.
Roast the Brussels Sprouts:
Toss sprouts with olive oil, salt, and pepper.
Roast in a 400°F (200°C) oven for 20-25 minutes, turning halfway, until caramelized and tender.
Prepare Garlic Aioli:
Mix mayonnaise, garlic, lemon juice, and salt until smooth.
Plate and Serve:
Arrange steak, lobster tails, and shrimp on a rustic wooden board.
Add a scoop of mac and cheese and roasted Brussels sprouts.
Serve with a dollop of garlic aioli and garnish with chopped parsley.
Enjoy this decadent, home-cooked surf and turf feast!