Ingredients:
2 ribeye steaks
8 large shrimp, peeled and deveined
1 lobster tail, cut into small pieces
1 cup heavy cream
1/4 cup white wine
1 small shallot, finely chopped
2 cloves garlic, minced
2 tablespoons butter
2 tablespoons olive oil
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions:
Season the steaks with salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook the steaks for 4-5 minutes on each side, or until they reach your desired doneness. Remove from skillet and let rest.
In the same skillet, add the remaining olive oil and butter. Sauté the shallot and garlic until fragrant, about 2 minutes.
Add the shrimp and lobster pieces to the skillet and cook until the shrimp turn pink and the lobster is cooked through, about 4-5 minutes. Remove from skillet and set aside.
Pour the white wine into the skillet to deglaze, scraping up any browned bits from the bottom. Let it reduce by half.
Add the heavy cream to the skillet and bring to a simmer. Cook until the sauce thickens slightly, about 5-7 minutes.
Return the shrimp and lobster to the skillet, stirring to coat them in the sauce. Simmer for another 2 minutes.
Serve the steaks topped with the shrimp and lobster sauce. Garnish with chopped parsley.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 650 kcal | Servings: 2 servings