Steak and Lobster Alfredo
Indulge in a luxurious dish that combines buttery lobster and juicy steak with a creamy Alfredo sauce, perfect for special occasions or an elegant dinner at home.
Ingredients
For the Pasta and Meat
- 2 pieces steaks (such as ribeye, sirloin, or filet mignon), about 6 oz each
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter For cooking steak
- 2 pieces lobster tails
- 1 tablespoon butter For cooking lobster
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons butter For Alfredo sauce
- 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 For garnish
- Extra grated Parmesan cheese For serving
Instructions
Cooking 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.
Cooking 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.
Cooking 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.
Making 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.
Combining and Serving
- 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 the pasta in bowls, garnishing with fresh parsley and extra Parmesan cheese. Enjoy immediately.
Notes
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.