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Steak and Lobster Pasta

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 2 small filet mignon or sirloin steaks
  • 2 lobster tails thawed, if frozen
  • Salt and pepper
  • 1 tbsp olive oil
  • 3 tbsp butter divided
  • 4 garlic cloves minced
  • 1½ cups heavy cream
  • ½ cup grated parmesan
  • Juice of ½ a lemon
  • 300 g about 10 oz. pasta of choice (fettuccine or linguine work great)
  • Fresh parsley or chives for garnish (optional)

Method
 

  1. Boil salted water and cook the pasta until al dente. Drain and set aside (reserve a little pasta water just in case your sauce needs thinning later).
  2. Season steaks with salt and pepper. Heat olive oil and 1 tbsp of butter in a skillet over medium-high heat. Sear steaks 3–4 minutes per side (depending on thickness), then set aside to rest.
  3. In the same pan, add another tbsp of butter. Cut lobster tails in half lengthwise and sear cut-side down for 2–3 minutes. Flip and cook until the shells are bright red and meat is opaque, then remove from pan.
  4. Lower the heat to medium. Melt the last tbsp of butter and add garlic. Sauté 1 minute, then pour in the cream. Stir in parmesan, lemon juice, and a little salt and pepper. Simmer 3–4 minutes until thickened.
  5. Slice the steak and remove the lobster meat from the shells. Add both to the pan along with the cooked pasta. Toss to coat in the sauce. Add a splash of pasta water if needed.