Surf and Turf with Shallot-Sherry Butter Sauce

Treat yourself to an unforgettable surf and turf experience with this elegant yet approachable recipe. Juicy sirloin steak and tender lobster tails are complemented by crispy garlic fingerling potatoes and roasted asparagus, all brought together by a luxurious shallot-sherry butter sauce.

This dish is perfect for special occasions or when you want to impress dinner guests. The combination of flavors and textures creates a symphony on your plate, with the creamy sauce tying every element together beautifully.

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Ingredients

12 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

2 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

12 ounce Fingerling PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Demi-GlaceView ingredient guideLike ingredientDislike ingredient

16 ounce Lobster TailsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

10 teaspoon Sherry VinegarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with racks in the middle and top positions. Halve fingerling potatoes lengthwise. Trim woody ends from asparagus. Mince shallot and chives. Cut 4 tablespoons butter into 8 pieces and refrigerate.
2. Toss potatoes on a baking sheet with a drizzle of oil, half the garlic powder, salt and pepper. Roast on middle rack until browned and tender, 20-25 minutes.
3. Meanwhile, use kitchen shears to cut along the underside of each lobster tail, leaving meat intact and stopping at the tail. Pull shell sides apart to expose meat (do not remove meat from shell).
4. Cut two 10-inch squares of foil. Place one lobster tail on each, cut side up. Sprinkle with remaining garlic powder, top each with ½ tablespoon butter and season with salt and pepper. Wrap foil tightly around lobsters and place on one side of a second baking sheet.
5. Place asparagus on the opposite side of the same sheet, toss with oil, salt and pepper. Roast on top rack until lobster is cooked through (shell and meat turn red) and asparagus is tender, 10-12 minutes. Carefully open foil to check lobster; reseal and return to oven if needed.
6. While lobster roasts, pat steak dry and season generously with salt and pepper. Heat oil in a medium pan over medium-high heat. Cook steak 3-6 minutes per side until browned and desired doneness. Transfer to a cutting board and rest at least 5 minutes.
7. In a small pot, combine shallot, sherry vinegar, demi-glace, thyme and ½ cup water. Bring to a boil, then reduce heat to medium-high and cook until reduced to about 2 tablespoons, 7-8 minutes. Remove from heat and whisk in cold butter pieces one at a time until creamy. Whisk in crème fraîche and half the chives.
8. Thinly slice steak against the grain. Halve lobster tails lengthwise with a chef’s knife. Divide potatoes, asparagus, steak and lobster between plates. Spoon shallot-sherry butter sauce over lobster and steak. Garnish with remaining chives and serve.

Recipe Tips

FAQ

Can I use frozen lobster tails?

Yes, just thaw them completely in the refrigerator before cooking.

What can I substitute for chicken demi-glace?

You can use a concentrated beef or chicken stock or even a store-bought demi-glace concentrate.

How do I know when the lobster is fully cooked?

The shell and meat should turn bright red. Carefully open the foil packet to check; if not done, reseal and return to the oven for a few more minutes.