Lobster & Sirloin with Shallot-Sherry Butter

plus Garlic Fingerling Potatoes & Roasted Asparagus

10 min

Difficulty: 2/3

Tender sirloin meets succulent lobster in this ultimate surf-and-turf romance! The steak gets a luxurious sherry butter bath while lobster tails transform into ruby-red treasures. Garlic-kissed fingerling potatoes and crisp asparagus complete this symphony, all tied together with velvety sherry butter sauce that will make your taste buds sing with joy!

Allergens

Shellfish

Milk

Utensils

Baking Sheet

Small pot

Paper Towel

Whisk

Medium Pan

Tags

Pescatarian

Fall

Spring

Summer

Winter

Premium

Ingredients

Sirloin Steak

12 ounce

Asparagus

6 ounce

Crème Fraîche

2 tablespoon

Dried Thyme

0.5 teaspoon

Chives

0.25 ounce

Fingerling Potatoes

12 ounce

Chicken Demi-Glace

1 unit

Lobster Tails

8 ounce

Garlic Powder

1 teaspoon

Shallot

1 unit

Sherry Vinegar

10 teaspoon

Cooking Oil

4 teaspoon (tsp)

Butter

5 tablespoon (tbsp)

Salt

teaspoon (tsp)

Black Pepper

teaspoon (tsp)

Preparation

Adjust racks to middle and top positions and preheat oven to 425 degrees. Wash and dry produce.
Halve potatoes lengthwise. Trim and discard woody bottom ends from asparagus. Halve, peel, and mince shallot. Mince chives.
Cut 4 TBSP butter into 8 pieces (for 4 servings, cut 8 TBSP butter into 16 pieces). Place in a small bowl and refrigerate until ready to use in Step 6.

Toss potatoes on a baking sheet with a drizzle of oil, half the garlic powder (you’ll use the rest in the next step), salt, and pepper.
Roast on middle rack until browned and tender, 20-25 minutes.
Meanwhile, using kitchen shears, cut along underside of each lobster shell*, leaving meat intact and stopping at tail. Pull sides of shell apart to expose meat (do not remove meat from shell).

Cut two 10-inch-long pieces of foil (four pieces for 4 servings). Set one lobster tail in the center of each piece of foil, cut sides facing up. Sprinkle with remaining garlic powder and top each with ½ TBSP butter. Season with salt and pepper.
Wrap foil up and around lobsters, pinching to tightly seal. Place on one side of a second baking sheet.

Place asparagus on opposite side of sheet from lobster. Toss with a drizzle of oil, salt, and pepper.
Roast on top rack until lobster is tender and cooked through and asparagus is tender and lightly browned, 10-12 minutes. TIP: Carefully open the foil packet to check that lobster is fully cooked! The shell and meat should be red. If lobster needs more time, reseal and return lobster to oven until fully cooked.

Meanwhile, pat steak* dry with paper towels; season generously all over with salt and pepper.
Heat a large drizzle of oil in a medium pan over medium-high heat. Add steak and cook until browned and cooked to desired doneness, 3-6 minutes per side.
Turn off heat; transfer to a cutting board to rest at least 5 minutes.

In a small pot, combine shallot, vinegar, demi-glace, ½ tsp thyme, and ½ cup water (1 tsp thyme and 1 cup water for 4 servings).
Bring to a boil, then reduce heat to medium high, whisking occasionally, until reduced to about 2 TBSP (4 TBSP for 4), 7-8 minutes.
Remove from heat. Whisk in reserved butter one piece at a time until sauce is creamy. TIP: Return pot to low heat to melt butter.
Whisk in crème fraîche. Stir in half the chives.

Thinly slice steak against the grain.
Carefully remove lobster from foil; discard foil. Using a chef’s knife, halve lobster tails lengthwise. TIP: If you don't have a chef’s knife, use a large, sharp knife.
Divide potatoes, asparagus, steak, and lobster between plates. Spoon shallot-sherry butter sauce over lobster and steak. Garnish everything with remaining chives and serve.