Steak And Lobster With Sweet Italian Cream Sauce Recipes

LOBSTER IN TOMATO CREAM SAUCE

Steps:

• Heat the olive oil and butter in a skillet then add the onion. Saute the onion until it is soft then stir in the garlic and tomato paste.
• Add the wine or brandy and simmer until the alcohol is almost completely reduced.
• Add the tomato sauce, Italian seasoning, basil, sugar, salt, red pepper, and black pepper. Stir until well blended.
• Add the cream and the cheese. Simmer for 2 to 3 minutes or until slightly thickened.
• Stir in the lobster and cook for 1 to 2 minutes until the lobster meat is heated through.

STEAK AND LOBSTER WITH SWEET ITALIAN CREAM SAUCE

Steps:

• In a cast-iron skillet, heat over the stove on high heat
• Once it is heated, add in 1 tablespoon butter and 1 tablespoon canola, peanut, or olive oilWe recommend peanut or canola oil as they create a better flavor profile for your steak
• Rub 1 tablespoon of your preferred oil choice all over your steak on both sides
• Now add your seasonings. Mix 1 teaspoon of salt, pepper, garlic salt, and onion powder together. Coat each side of the steak completely
• Time to sear!
• Place your steak down in the cast iron skillet and cook to your preferred doneness
• Medium steak takes approximately 5-6 minutes on each side. Cover with a lid to lock in the moisture
• In a large saucepan, add 2 cups of butter. Sounds like a lot but it is the perfect method for poaching your Lobster
• Make sure to skim the top often to remove the fat off while butter is melting
• Melt over medium-low heat to ensure it does not burn
• You really need to watch this to make sure it does not burn. If so you will need to start over again
• Next, cut down the center of your Lobster tail to open it
• De-vain and rinse it thoroughly. We used 3-6 oz Lobsters for this recipe
• Season your lobster with salt only
• Add your Lobster in the shell to the butter. Only add one at a time
• Turn the temperature up to medium and cook each Lobster for 6-7 minutes
• Once fully cooked, remove and let them cool on a rack
• Once the Lobster tails cool, remove the meat and slice into bite-sized pieces
• In a small pot, warm 1 ¾ cup of milk
• Once the milk is warm but not yet boiling, set it to the side and keep warm
• In a separate small pot, add in 3 tablespoons of Sweet Cream Butter
• Melt the butter for 30 seconds over low heat
• Add in 3 tablespoons all-purpose bleached white flour and stir frequently This mixture is creating a blonde roux
• Turn the heat up to medium and constantly whisk the mixture for 1 minute until blended
• Next, add in the warm milk you set aside
• Whisk, whisk, whisk for 2-3 minutes constantly
• Reduce heat to low to thicken the sauce
• We add in one tablespoon of butter for added flavor
• Season with 1 ½ teaspoon salt and ⅛ teaspoon Basil, Oregano, and 1 teaspoon thyme.
• Once your mixture is warm add in your lobster chunks

LOBSTER SAUCE (FOR STEAKS)

Steps:

• Cube chilled lobster lobster into quarter inch by quarter inch pieces. Melt 1/2 stick of butter over medium-low heat. Add sliced shallot, garlic, and cook until fragrant, about 5 minutes. simmer for another 5 minutes. Increase heat to medium. Add paprika; stir to blend. Add remaining 1/2 stick butter, 1 tablespoon at a time, stirring until melted and set aside. Combine wine, chopped shallot, and capers in saucepan. Boil over high heat until almost all liquid evaporates, about 1 minute. Remove from heat. Whisk yolks, lemon juice, and water in medium bowl. Place bowl over saucepan of barely simmering water. Whisk constantly until mixture is thick, about 3 minutes. Turn off heat. Whisk in lobster butter in 6 additions. Whisk in shallot mixture and tarragon. Season to taste with salt and pepper. Season with salt and pepper. Keep lobster sauce over warm water.
• Preheat grill/broiler. Rub steaks with coarse kosher salt and pepper. Broil until cooked to desired doneness, about 6 minutes per side for medium-rare (5 minutes per side if boneless). Serve with lobster sauce.