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Delicious surf and turf lobster sauce served over grilled steak and seafood

Surf and Turf Lobster Sauce

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A luxurious dish that combines succulent beef filet mignon and tender lobster tails with a rich, creamy garlic-infused sauce, perfect for special occasions.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 650
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 pieces filet mignon steaks (approximately 170 grams each)
  • 2 pieces lobster tails
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 60 millilitres heavy cream
  • 60 millilitres chicken or vegetable broth
  • 1 teaspoon lemon juice
  • to taste salt
  • to taste black pepper
  • for garnish fresh parsley, chopped

Method
 

Preparation
  1. Season the filet mignon steaks with salt and black pepper.
  2. Heat olive oil in a skillet over medium-high heat.
  3. Sear the steaks for about 3 to 4 minutes on each side to achieve medium-rare doneness.
  4. Remove the steaks from the pan and let them rest.
  5. Steam or boil the lobster tails for 5 to 6 minutes until the meat becomes opaque and fully cooked.
  6. Gently extract the lobster meat from the shells and slice it into medallions.
  7. In the same skillet, melt the butter over medium heat and add minced garlic.
  8. Sauté the garlic until fragrant.
  9. Introduce chicken or vegetable broth, heavy cream, and lemon juice into the skillet, and let the sauce simmer until it thickens slightly.
  10. Plate the seared steaks alongside the lobster medallions on serving plates.
  11. Generously spoon the lobster sauce over both and garnish with chopped fresh parsley.

Nutrition

Serving: 1gCalories: 650kcalCarbohydrates: 8gProtein: 50gFat: 45gSaturated Fat: 20gSodium: 500mgSugar: 1g

Notes

For variations, consider using flavored butter for a richer sauce. Serve with garlic mashed potatoes or a fresh salad; pair with a chilled Chardonnay or Sauvignon Blanc.
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