Steak with Creamy Shrimp and Lobster Sauce

 

 

 

Ingredients:

2 ribeye steaks (about 1-inch thick each)
Salt and pepper, to taste
2 tablespoons olive oil
8 oz shrimp, peeled and deveined
8 oz lobster meat, chopped
3 cloves garlic, minced
1/2 cup chicken broth
1 cup heavy cream
1 teaspoon paprika
1 tablespoon fresh parsley, chopped
1/4 cup grated Parmesan cheese

Directions:

Season the steaks with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Add steaks and cook for about 4-5 minutes per side for medium-rare, or until desired doneness. Remove from skillet and keep warm.
In the same skillet, add garlic and sauté for 1 minute.
Add shrimp and lobster and cook until they are just done, about 3-4 minutes.
Pour in chicken broth to deglaze the pan, scraping up any browned bits from the bottom.
Stir in heavy cream and paprika, and bring to a simmer.
Cook until the sauce is slightly thickened, about 3-5 minutes.
Stir in parsley and Parmesan cheese, and season with additional salt and pepper to taste.
Serve the sauce over the steaks.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 640 kcal | Servings: 2 servings