Lunch / Dinner
Surf and Turf
Surf and Turf is often reserved for special occasions, like ringing in the New Year. But as easily as this less time-consuming, fabulous Surf and Turf dinner comes together, you could make it on a weeknight. Lobster and steak can stand on their own, but serving them with Parmesan twice-baked potatoes and a special Lobster Bisque Sauce makes for a restaurant experience at home. This deliciously simple and attractive Surf and Turf is sure to be a true treat on any table.
FOR THE LOBSTER STOCK, PREPARE:
FOR THE SURF AND TURF, SEAR:
FOR THE BISQUE SAUCE, COMBINE:
Remove the shells from the lobster tails and start the bisque sauce before moving on to the steak, potatoes, and lobster, so everything's ready at about the same time.
For the lobster stock, prepare lobster tails, removing shells according to step photos 2 and 3 at right. Sauté shells in oil in a saucepan over medium-high heat until bright red, 4 minutes. Add 2 Tbsp. butter, onion, carrot, celery, tomato paste, peppercorns, bay leaf, and garlic; sauté until lightly browned, 2–3 minutes.
Deglaze pan with brandy and reduce until nearly evaporated, 1 minute. Stir in seafood stock; cover and bring to a boil. Reduce heat to low; simmer 30 minutes. Transfer mixture to a blender and pulse until shells are penny-sized.
Strain lobster stock through a fine-mesh sieve into same saucepan. Discard solids. Bring stock to a boil; reduce to ½ cup, 13–15 minutes.
Preheat oven to 425°. Heat 1-inch water in a saucepan fitted with a steamer basket.
For the surf and turf, sear steaks in oil in a large sauté pan over high heat until browned on one side, 2–3 minutes. Flip steaks, add potatoes, and transfer to the oven. Roast steaks to desired doneness, about 15 minutes for medium-rare. Let steaks rest 5 minutes.
Season lobster tails with salt; steam, covered, over low heat until cooked through, about 10 minutes.
For the bisque sauce, combine 1 tsp. butter and flour until paste-like. Whisk mixture and cream into sauce and simmer 2 minutes. Whisk in lemon juice; season sauce with salt and cayenne.
Cut down both sides of the belly to the fan, but not through the meat. Peel back the shell on the belly.
Cut through the top of the shell across the base of the fan. Remove the meat, leaving it attached to the fan.
Once seared on the first side, flip steaks and transfer (along with potatoes) to the oven to finish.
When steam begins to rise from the pan, reduce heat to low and place tails in basket; cover to cook.
Per serving with ¼ cup sauce
% Daily Value*
Total Fat 34g 52%
Saturated Fat 13g 65%
Cholesterol 161mg 53%
Sodium 366mg 15%
Carbs 2g 0%
Fiber 0g 0%
*Percent Daily Values are based on a 2,000 calorie diet.