Surf and Turf: Sirloin Steak and Lobster Tails with Shallot-Sherry Butter

Treat yourself to an unforgettable surf and turf experience that combines the best of land and sea. This recipe features perfectly seared sirloin steak and tender lobster tails, both elevated by a velvety shallot-sherry butter sauce. The richness of the sauce is balanced by the earthy flavors of roasted fingerling potatoes and crisp asparagus.

Whether you’re celebrating a special occasion or simply craving a gourmet meal at home, this dish is sure to impress. The key is in the details: garlic-kissed potatoes, perfectly roasted asparagus and a sauce that brings everything together. Follow along to create a memorable dinner that tastes as good as it looks.

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Ingredients

24 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

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 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 ends from the asparagus. Peel and mince the shallot. Mince the chives. Cut 4 tablespoons of butter into 8 pieces (8 tablespoons for 4 servings) and refrigerate until needed.
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 golden and tender, 20-25 minutes.
3. Meanwhile, prepare the lobster tails: Using kitchen shears, cut along the underside of each shell, leaving the meat intact and stopping at the tail. Gently pull the shell sides apart to expose the meat (do not remove the meat from the shell).
4. Cut two 10-inch squares of foil (four for 4 servings). Place one lobster tail in the center of each foil square, cut side up. Sprinkle with the remaining garlic powder, top each with ½ tablespoon of butter and season with salt and pepper. Wrap the foil tightly around the lobsters to seal. Place the packets on one side of a second baking sheet.
5. On the same sheet, place the asparagus on the opposite side. Toss with a drizzle of oil, salt and pepper. Roast on the top rack until the lobster is cooked through (the shell and meat should be red) and the asparagus is tender, 10-12 minutes. If needed, carefully open a packet to check doneness; reseal and return to oven if necessary.
6. While the lobster and asparagus roast, pat the steak dry with paper towels and season generously with salt and pepper. Heat a drizzle of oil in a medium pan over medium-high heat. Add the steak and cook until browned and cooked to your liking, 3-6 minutes per side. Transfer to a cutting board and let rest for at least 5 minutes.
7. In a small pot, combine the minced shallot, sherry vinegar, chicken demi-glace, dried thyme and ½ cup water (1 cup for 4 servings). Bring to a boil, then reduce to medium-high heat and cook, whisking 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 (return to low heat if needed to melt). Whisk in the crème fraîche and stir in half the minced chives.
8. 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 each lobster tail lengthwise. Divide the potatoes, asparagus, steak and lobster among 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, just thaw them completely in the refrigerator before cooking. Pat them dry before seasoning.

What can I substitute for chicken demi-glace?

You can use a rich beef or chicken broth reduced by half or a store-bought demi-glace concentrate.

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.