Chef Marco
Indulge in a dish that perfectly combines the rich flavors of buttery lobster and juicy steak with a creamy Alfredo sauce. Steak and Lobster Alfredo is the epitome of culinary luxury, transforming any meal into an elegant experience. Whether for a special occasion or a delightful dinner at home, this recipe promises to impress your taste buds and your guests alike.
why make this recipe
The combination of steak and lobster in a creamy Alfredo sauce creates a harmonious blend of textures and flavors that are simply irresistible. Not only is this dish an indulgent treat, but it also allows you to showcase your cooking skills. The rich flavors, paired with the simplicity of the recipe, make it an ideal choice for impressing loved ones during a romantic dinner or a festive family gathering. Plus, who can resist a hearty pasta dish topped with succulent seafood?
how to make Steak and Lobster Alfredo
To create this delightful dish, follow our step-by-step guide below. With the right ingredients and a bit of patience, you’ll create a spectacular meal that feels like a five-star restaurant experience right in your own kitchen.
Ingredients:
- 2 steaks (such as ribeye, sirloin, or filet mignon), about 6 oz each
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 lobster tails
- 1 tablespoon butter
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 8 oz fettuccine or penne
- Salt (for pasta water)
- Fresh parsley, chopped
- Extra grated Parmesan cheese
Directions:
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine or penne and cook according to the package instructions, about 8-10 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
- Cook the Steak: Season the steaks with salt and pepper on both sides. Heat olive oil and butter in a skillet over medium-high heat. Cook the steaks for about 4-5 minutes per side for medium-rare, or longer if you prefer them more done. Let the steaks rest for about 5 minutes, then slice them into thin strips.
- Cook the Lobster: While the steaks are resting, prepare the lobster tails. Using kitchen scissors, cut the top of the lobster shell lengthwise and pull the lobster meat out. Season the lobster meat with salt, pepper, and garlic powder. In a skillet, melt butter over medium heat. Add the lobster meat and cook for 3-4 minutes per side until the lobster is opaque and cooked through. Slice the lobster into bite-sized pieces and set aside.
- Make the Alfredo Sauce: In the same skillet used for the steak, melt butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Pour in the heavy cream and whole milk, whisking to combine. Bring to a simmer and cook for 3-5 minutes until the sauce begins to thicken. Stir in the Parmesan cheese and mozzarella cheese, continuing to stir until the cheese melts and the sauce is creamy. Season with Italian seasoning, salt, and pepper to taste.
- Combine the Pasta and Meat: Add the cooked pasta to the Alfredo sauce, tossing to coat it in the creamy sauce. If the sauce is too thick, add some of the reserved pasta water until you reach your desired consistency. Gently fold in the sliced steak and lobster pieces.
- Serve and Garnish: Serve the pasta in bowls, garnishing with fresh parsley and extra Parmesan cheese. Enjoy immediately.
how to serve Steak and Lobster Alfredo
Serve this luxurious dish hot, straight from the stovetop to the table. Garnish generously with fresh parsley and a sprinkle of Parmesan cheese for that extra touch of elegance. Pair it with a crisp green salad and a glass of white wine, such as Chardonnay, to complement the rich flavors beautifully.
how to store Steak and Lobster Alfredo
If you have leftovers (though it’s hard to imagine), store the cooled pasta in an airtight container in the refrigerator for up to 2-3 days. To reheat, gently warm the pasta in a skillet over low heat, adding a splash of milk or reserved pasta water to loosen the sauce if needed.
tips to make Steak and Lobster Alfredo
- Choose high-quality steak and fresh lobster for the best flavor.
- Let the steak rest after cooking to keep it juicy and tender.
- Be careful not to overcook the lobster; it should be tender and opaque but not rubbery.
- Adjust the cream and cheese proportions based on your preference for a richer or lighter sauce.
variation
Feel free to customize your Steak and Lobster Alfredo by adding vegetables like asparagus or peas for a pop of color and nutrition. You could also switch out the steak for shrimp or grilled chicken for a different twist!
FAQs
Q: Can I use frozen lobster tails?
A: Yes, just make sure to thaw them completely before cooking for the best results.
Q: Can I make this recipe in advance?
A: It’s best served fresh due to the creamy sauce, but you can prepare the steak and lobster ahead of time and combine with the pasta and sauce later.
Q: What can I substitute for heavy cream?
A: You can use half-and-half or a combination of milk and butter, though it may change the texture and richness slightly.
Enjoy crafting this rich, flavorful dish that is sure to wow any dinner guest!
A Luxurious Pasta Dish
Description
Indulge in rich flavors of lobster and steak combined with creamy Alfredo sauce in this elegant recipe.
Ingredients
Instructions
- Bring a large pot of salted water to a boil. Add the fettuccine or penne and cook according to package instructions, about 8-10 minutes. Drain and set aside.
- Season the steaks with salt and pepper on both sides. Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Cook steaks for about 4-5 minutes per side for medium-rare.
- Prepare the lobster tails by cutting the top of the shell and pulling the meat out. Season with salt, pepper, and garlic powder. Cook lobster meat in a skillet with butter for 3-4 minutes per side until cooked through.
- Melt remaining butter in the skillet, add minced garlic, and cook for 1 minute. Pour in heavy cream and milk, bringing to a simmer. Stir in cheeses until melted and creamy, season with Italian seasoning, salt, and pepper.
- Add pasta to the Alfredo sauce, tossing to coat. If too thick, add reserved pasta water. Fold in steak and lobster pieces gently.
- Serve the pasta hot, garnished with parsley and extra Parmesan cheese.
Notes
- Adjust cream and cheese for more or less richness.
