Place the peeled and cubed potatoes and garlic cloves in a large pot. Cover with cold water and add a pinch of salt.
Bring the pot to a boil and cook the potatoes and garlic for about 15-20 minutes, or until the potatoes are fork-tender.
Drain the potatoes and garlic, then return them to the pot.
Add the butter and heavy cream (or milk) and mash until smooth. Adjust the creaminess by adding more milk if necessary.
Season with salt and pepper to taste, and keep warm while you prepare the surf and turf.
2. Cook the Surf (Seafood):
Preheat your oven to 375°F (190°C) if using lobster tails.
For lobster tails: Using kitchen shears, cut through the top of each lobster tail and gently pull the meat out while keeping the shell intact.
Place the lobster tails on a baking sheet and brush them with melted butter. Sprinkle with garlic powder, paprika, and a pinch of salt.
Roast in the preheated oven for 12-15 minutes, or until the lobster meat is opaque and cooked through.
For shrimp or scallops, sauté them in a pan with melted butter over medium heat for about 3-4 minutes per side until they turn opaque and are fully cooked.
3. Cook the Turf (Steak):
Pat the steaks dry with paper towels and season both sides generously with salt and freshly ground black pepper.
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the steaks and sear for about 4-5 minutes on each side for medium-rare, or cook to your preferred level of doneness.
In the last minute of cooking, add the butter, smashed garlic cloves, and rosemary sprig (if using) to the pan. Spoon the melted butter over the steaks to baste them.
Remove the steaks from the skillet and let them rest for 5 minutes before slicing or serving whole.
4. Serve the Dish:
Plate each steak alongside a lobster tail (or shrimp/scallops).
Serve with a generous portion of garlic mashed potatoes, and garnish with chopped chives or parsley. Add a lemon wedge for extra flavor with the seafood.
Serving and Storage Tips
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