Surf and Turf with Shallot-Sherry Butter Sauce and Roasted Vegetables

Treat yourself to an unforgettable surf and turf experience that combines the best of land and sea. Tender sirloin steak and succulent lobster tails are elevated with a velvety shallot-sherry butter sauce, while garlic-kissed fingerling potatoes and crisp roasted asparagus round out the meal. This elegant yet approachable recipe is perfect for a special date night or a celebratory dinner at home.

Every component is designed to shine: the steak is seared to perfection, the lobster is roasted until ruby-red and the sauce comes together with a tangy-sweet sherry vinegar reduction and creamy crème fraîche. With simple techniques and high-quality ingredients, you can create a restaurant-quality dish that will impress your guests or simply treat yourself.

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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

8 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

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F with racks in the middle and top positions. Wash and dry all produce. Halve the fingerling potatoes lengthwise. Trim and discard the woody bottom ends of the asparagus. Halve, peel and mince the shallot. Mince the chives. Cut 4 tablespoons of butter into 8 pieces (for 4 servings, cut 8 tablespoons into 16 pieces). Place the butter pieces in a small bowl and refrigerate until step 6.
2. On a baking sheet, toss the halved potatoes with a drizzle of oil, half the garlic powder, salt and pepper. Roast on the middle rack until browned and tender, 20-25 minutes. Meanwhile, using kitchen shears, cut along the underside of each lobster tail, leaving the meat intact and stopping at the tail. Pull the sides of the shell apart to expose the meat (do not remove the meat from the shell).
3. Cut two 10-inch-long pieces of foil (four pieces for 4 servings). Place one lobster tail in the center of each piece of foil, cut sides facing up. Sprinkle with the remaining garlic powder and top each with ½ tablespoon of butter. Season with salt and pepper. Wrap the foil up and around the lobsters, pinching to seal tightly. Place the foil packets on one side of a second baking sheet.
4. Place the asparagus on the opposite side of the same baking sheet. Toss with a drizzle of oil, salt and pepper. Roast on the top rack until the lobster is tender and cooked through (the shell and meat should be red) and the asparagus is tender and lightly browned, 10-12 minutes. Tip: Carefully open a foil packet to check doneness; if needed, reseal and return to the oven until fully cooked.
5. Meanwhile, pat the steak dry with paper towels and season generously all over with salt and pepper. Heat a large drizzle of oil in a medium pan over medium-high heat. Add the steak and cook until browned and cooked to your desired doneness, 3-6 minutes per side. Turn off the heat, transfer the steak to a cutting board and let it rest for at least 5 minutes.
6. In a small pot, combine the minced shallot, sherry vinegar, chicken demi-glace, ½ teaspoon dried thyme and ½ cup water (for 4 servings, use 1 teaspoon thyme and 1 cup water). Bring to a boil, then reduce the heat to medium-high and whisk occasionally until the liquid reduces to about 2 tablespoons (4 tablespoons for 4 servings), 7-8 minutes. Remove from heat. Whisk in the reserved cold butter pieces one at a time until the sauce is creamy. If needed, return the pot to low heat to melt the butter. Whisk in the crème fraîche and half the minced chives.
7. Thinly slice the rested steak against the grain. Carefully remove the lobster from the foil and discard the foil. Using a chef’s knife, halve the lobster tails lengthwise. Divide the roasted potatoes, asparagus, steak and lobster between plates. Spoon the shallot-sherry butter sauce over the lobster and steak. Garnish with the remaining chives and serve.

Recipe Tips

FAQ

Can I use frozen lobster tails?

Yes, thaw them completely in the refrigerator overnight before using. Pat dry before seasoning.

What can I substitute for chicken demi-glace?

You can use 1 teaspoon of beef or chicken bouillon paste dissolved in 1/2 cup of water or a high-quality beef broth reduced slightly.

How do I know when the lobster is fully cooked?

The shell will turn bright red and the meat will be opaque and firm. Carefully open a foil packet to check; if still translucent, reseal and cook for another 2-3 minutes.