1-First, let’s cover the creamy garlic sauce, which is the heart of this Surf Turf Lobster Sauce Delight. Begin by melting 20 gm butter over medium heat, then add 3 cloves of minced garlic and stir until it smells amazing, usually about a minute.

2-Next, pour in ¼ cup dry white wine and let it cook until that sharp alcohol scent fades away. Add ½ cup chicken stock and let it bubble before lowering the heat and mixing in 1 cup thickened cream. Let this simmer gently for 10 minutes, then stir in ½ cup grated parmesan cheese until it’s fully melted. Season with salt and pepper to taste, add 2 tablespoons finely chopped parsley, and set it aside to thicken a bit.

3-For the lobster, preheat your grill on high and prepare 4 small raw lobster tails by cutting their shells lengthwise to the tail. Make a shallow cut in the flesh, remove any dark parts, and loosen the meat so it sits on top of the shell. Lightly season with salt and pepper, then grill for 5 minutes per side until the meat turns opaque and is ready to go.

4-Now for the steak: Pat dry 2 good quality steaks that are about 400-500 gm each and let them sit at room temperature for 30 minutes. Season them generously with salt, heat vegetable oil in a heavy pan over very high heat until it smokes, and add the steaks. Flip them every 20 seconds for about 2-3 minutes for medium-rare, using a meat thermometer if you have one. Let the steaks rest on a wire rack for 5 minutes before serving.

5-Put it all together and serve with sides like mashed potatoes or steamed vegetables. For more dessert options to end your meal, try our blueberry pie recipe that pairs well with rich dishes.