Ultimate Surf and Turf Lobster (Print Version)

# Ingredients:

→ Proteins

01 - 2 beef filet mignon steaks, approximately 170–200 grams each
02 - 2 lobster tails, about 170 grams each, shells intact

→ Sauce and Finishing

03 - 30 ml olive oil
04 - 40 grams unsalted butter
05 - 2 garlic cloves, finely minced
06 - 120 ml heavy cream
07 - 60 ml chicken broth or vegetable broth
08 - 10 ml fresh lemon juice
09 - Salt and freshly ground black pepper, to taste
10 - 1 tablespoon fresh parsley, finely chopped

# Instructions:

01 - Remove filet mignon from refrigeration and allow to rest at room temperature for 30 minutes. Pat steaks dry thoroughly with paper towels. Season generously on all sides with salt and freshly ground black pepper, pressing seasonings lightly into the surface. In a heavy skillet, heat olive oil over medium-high until shimmering. Add steaks to pan and do not move for at least 3 minutes to develop a crust. Flip and cook another 3–4 minutes for medium-rare; add 2 minutes per side for greater doneness. Transfer steaks to plate and tent loosely with foil to rest.
02 - While steaks rest, bring a large pot of salted water to a gentle boil. Add lobster tails and cook until shells turn bright red and meat is opaque, about 5–6 minutes. Remove immediately and submerge in an ice bath to halt further cooking. Using kitchen shears, carefully crack open the shells and extract the meat in whole pieces. Slice lobster crosswise into medallions for best presentation.
03 - In the same skillet used for steaks, melt butter over medium heat. Add minced garlic and sauté just until fragrant, avoiding browning. Pour in chicken or vegetable broth, stirring to deglaze and incorporate browned bits from the pan. Let simmer and reduce slightly. Lower heat, stir in heavy cream and fresh lemon juice, whisking gently. Allow sauce to bubble and thicken until it coats the back of a spoon. Taste and adjust seasoning with salt and pepper as needed.
04 - Slice rested steaks into thick pieces and arrange fanned out on serving plates. Top with lobster medallions. Spoon lobster cream sauce generously over both steak and lobster. Finish each plate with a sprinkle of finely chopped fresh parsley. Serve promptly to preserve the sauce’s silky texture and the steak’s tenderness.

# Notes:

01 - Allow steaks to reach room temperature before searing for optimal juiciness.
02 - Lobster should be slightly undercooked initially, as it will finish while assembling.
03 - Taste sauce before serving and balance acidity with additional lemon juice to preference.
04 - Large shrimp or scallops can replace lobster; chicken breast may substitute filet mignon.
05 - For dairy-free adaptation, use unsweetened coconut cream and suitable vegan butter.
06 - Pair with mashed potatoes, green salad, or roasted asparagus for a well-rounded meal.

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