Surf and Turf Delight with Lobster Sauce: A Decadent Duo of Steak and Lobster

Start by preparing the lobster tails. Using kitchen scissors or a sharp knife, carefully cut down the top of the lobster shell, exposing the meat. Gently pull the lobster meat out of the shell, leaving it attached at the base.
In a skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
Add the lobster tails to the skillet and cook for 3-4 minutes on each side, basting with the garlic butter. Season with salt, pepper, and fresh lemon juice. Once cooked through (lobster meat should be opaque and firm), remove the lobster from the pan and set it aside.
2. Cook the Steak:

Heat olive oil in a large skillet over medium-high heat. Season the steaks generously with salt and pepper.
When the pan is hot, add the steaks and sear for about 4-5 minutes on each side (for medium-rare), depending on the thickness of the steak and your preferred doneness.
In the last minute of cooking, add 2 tablespoons of butter and fresh thyme to the pan. Spoon the melted butter over the steaks as they cook for extra flavor. Once the steaks are cooked to your liking, remove them from the pan and let them rest for a few minutes.
3. Make the Lobster Sauce:

In the same skillet used for the lobster, add 1 tablespoon of butter and let it melt over medium heat.
Pour in the dry white wine (if using) and cook for 2-3 minutes until the wine has reduced by half.
Stir in the heavy cream and lobster stock (or seafood broth), and let the sauce simmer for 5-6 minutes, or until it thickens slightly.
Season with garlic powder, salt, and pepper to taste. If the sauce is too thick, you can add a little more lobster stock or cream to reach your desired consistency.
Once the sauce is ready, add the lobster meat back into the sauce and simmer for an additional minute to warm through.
4. Serve the Surf and Turf:

Place each steak on a plate and top with the lobster tail and lobster sauce.
Garnish with freshly chopped parsley and an extra squeeze of lemon juice, if desired. Serve with your favorite side dishes like roasted vegetables, mashed potatoes, or a crisp salad.
Serving and Storage Tips