Steak with Shrimp and Lobster Sauce

 

 

 

 

 

 

 

 

 

Ingredients:

4 ribeye steaks

1 lb shrimp, peeled and deveined

1/2 cup butter

2 cloves garlic, minced

1 cup lobster stock (or seafood stock)

1/2 cup heavy cream

1 tablespoon fresh lemon juice

1 tablespoon fresh parsley, chopped

Salt and pepper to taste

Olive oil for cooking

Preheat your grill or skillet to medium-high heat. Season the steaks with salt and pepper on both sides.

Grill or pan-sear the steaks for 4-6 minutes per side, depending on your preferred level of doneness. Once cooked, remove the steaks from heat and let them rest.

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the shrimp and cook until they turn pink and opaque, about 2-3 minutes per side. Remove shrimp from the skillet and set aside.

In the same skillet, add the remaining butter and minced garlic. Sauté until fragrant, about 1 minute.

Pour in the lobster stock, bringing the mixture to a simmer. Cook until the liquid reduces by half, about 5 minutes.

Stir in the heavy cream and lemon juice, and continue to simmer until the sauce thickens slightly. Add the cooked shrimp back into the sauce, and stir to coat them evenly.

Serve the steaks topped with the shrimp and lobster sauce, garnished with fresh parsley.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes

Kcal: 700 kcal | Servings: 4 servings