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Surf & Turf with Lobster Mashed Potatoes

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: 4

Enjoy restaurant-quality Surf & Turf at home with this easy recipe. This one-skillet meal starts with pan-seared Certified Angus Beef T-Bone or Porterhouse Steak and is served with succulent shrimp in a creamy Parmesan sauce. To complete the steakhouse dinner experience, serve our garlicky asparagus and easy lobster mashed potatoes.


Step 1

Season the steaks with kosher salt to taste, on both sides. Let stand at room temperature for 15 minutes, up to 1 hour to dry brine. (This step is optional.) Pat steaks dry with paper towel. Season with black pepper.

Step 2

Heat a large skillet over medium-high heat. Sear 1-2 steaks at a time for 4-5 minutes on each side until browned to your desired doneness. Rare 125° F, Medium Rare 135° F, Medium 145° F, Medium Well 150° F , Well Done 160° F . Repeat with remaining steaks. Set aside cooked steaks on warm plate, covered with foil.

Step 3

In the same skillet used for the steak, melt 1 stick of unsalted butter and add 3 Tbsp chopped garlic and chopped shallots, saute for 5 minutes. Add another 2 Tbsp butter. Add trimmed asparagus and saute for 4-5 minutes; remove from skillet and set aside on a warm serving plate covered with foil.

Step 4

Bring large pot of salted water to boil. Add peeled and 1" cubed potatoes. Boil until fork tender, about 15 minutes. Drain in large colander.

Step 5

Mash with potato masher. Add 2 Tbsp butter and 1/4 cup heavy whipping cream, continue to mash and finish with hand mixer until desired smoothness is reached.

Step 6

Add 8 oz Locuis Kemp Lobster Delights or cooked lobster and 1 pint Heavy Whipping Cream; simmer for 5 minutes. Stir in minced thyme, 1-2 tsp kosher salt, and 1/2 tsp white pepper.

Step 7

Combine lobster sauce with mashed potatoes, stir until thoroughly incorporated. Drizzle 2 Tbsp melted butter on top and top with chopped chives and additional thyme, as desired.

Step 8

To same skillet used above, melt 2 Tbsp butter. Add thawed, deveined raw shrimp and sear until pink, about 2 minutes. Transfer to plate and cover with foil to keep warm.

Step 9

To the same skillet, melt 2 Tbsp butter over medium heat. Add 4 cloves of chopped garlic and saute for 1 minute.

Step 10

Add 1/4 cup chicken broth, reduce to half, scrape any bits off the bottom of skillet. Reduce heat to low, stir in 3/4 cup heavy whipping cream and bring to a simmer.

Step 11

Add 1/2 cup Parmesan cheese, stir until melted.

Step 12

Add chopped parsley and pepper, as desired.

Step 13

Return shrimp to Parmesan cream sauce and stir until covered.

Step 14

Serve Shrimp with Parmesan cheese sauce over steak, sprinkle with additional parsley with cooked asparagus and lobster mashed potatoes.

Cook's Notes

For this recipe, use either Certified Angus Beef T-bone steaks or Porterhouse steaks. By peeling the stalks of asparagus, you'll have a more tender asparagus, but it is not necessary.

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