Surf and Turf Lobster (Print)
Juicy beef filets and lobster tails dressed in a velvety garlic cream sauce for an elegant, restaurant-quality dining experience.
# Ingredients:
→ Protein
01 -
2 beef filet mignon steaks, approximately 170 grams each
02 -
2 lobster tails
→ Fats and Oils
03 -
2 tablespoons olive oil
04 -
2 tablespoons butter
→ Aromatics
05 -
2 cloves garlic, minced
→ Sauce Components
06 -
60 millilitres heavy cream
07 -
60 millilitres chicken or vegetable broth
08 -
1 teaspoon lemon juice
→ Seasoning and Garnish
09 -
Salt, to taste
10 -
Black pepper, to taste
11 -
Fresh parsley, chopped for garnish
# Directions:
01 -
Season filet mignon with salt and black pepper. In a skillet over medium high heat, add olive oil. Sear steaks for 3 to 4 minutes on each side to achieve medium-rare doneness. Remove from the pan and let rest on a plate.
02 -
Steam or boil lobster tails for 5 to 6 minutes, or until the meat is opaque and cooked through. Remove lobster meat from the shells and slice into medallions.
03 -
Using the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant. Pour in chicken or vegetable broth, heavy cream, and lemon juice. Simmer until the sauce has thickened slightly.
04 -
Arrange the seared steaks and lobster medallions on serving plates. Spoon the lobster sauce over both the lobster and steaks. Garnish with chopped fresh parsley and serve immediately.
# Notes:
01 -
For best results, bring steaks to room temperature before cooking.