Recipes

Steak and Lobster with Sweet Italian Cream Sauce

Steak and Lobster with Sweet Italian Cream Sauce

Steak and Lobster with Sweet Italian Cream Sauce is a very good dish! So delicious!

Steak and Lobster with Sweet Italian Cream Sauce

Great meal for special occasions! I’m in love with it!

Steak and Lobster with Sweet Italian Cream Sauce

Even the leftovers were fantastic for this great flavor-packed meal!

Steak and Lobster with Sweet Italian Cream Sauce

Number of Servings: 2 – Prep Time: 10 minutes – Cook Time: 2 hours 30 minutes

Ingredients for Steak and Lobster with Sweet Italian Cream Sauce:

2 C Cooked Rice
dried cilantro

  • For steak:

2­4 Steaks
1 T Butter
1 T Canola
Peanut or Olive oil
1 tsp salt, pepper, garlic salt and onion powder

  • For Lobster:

2 Lobster Tails
2 C Butter
Salt

  • For sauce (known as bechamel)

1 ¾ cups of milk
3 T Sweet Cream Butter
3 T All­purpose bleached white flour
1 ¼ tsp Salt
⅛ tsp Basil
Oregano
¼ tsp Thyme

How To Make Steak and Lobster with Sweet Italian Cream Sauce:

Steak

Step 1: In a cast-iron skillet, heat over the stove on high heat

Step 2: Once it is heated, add in 1 tablespoon butter and 1 tablespoon canola, peanut, or olive oil

We recommend peanut or canola oil as they create a better flavor profile for your steak

Step 3: Rub 1 tablespoon of your preferred oil choice all over your steak on both sides

Step 4: Now add your seasonings. Mix 1 teaspoon of salt, pepper, garlic salt, and onion powder together. Coat each side of the steak completely

Step 5: Time to sear!

Step 6: 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 

a.

b.

c.

d.

e.

f.

Lobster (Poaching)

Step 1: In a large saucepan, add 2 cups of butter

Sounds like a lot but it is the perfect method for poaching your Lobster

Step 2: Make sure to skim the top often to remove the fat off while butter is melting

Step 3: 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

Step 4: 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

Step 5: Season your lobster with salt only

Step 6: Add your Lobster in the shell to the butter.

Only add one at a time

Step 7: Turn the temperature up to medium and cook each Lobster for 6-7 minutes 

Step 8: Once fully cooked, remove and let them cool on a rack

Step 8: Once the Lobster tails cool, remove the meat and slice into bite-sized pieces

Sauce (Bechamel)

Step 1: In a small pot, warm 1 ¾ cup of milk

Step 2: Once the milk is warm but not yet boiling, set it to the side and keep warm

Step 3: In a separate small pot, add in 3 tablespoons of Sweet Cream Butter

Step 4: Melt the butter for 30 seconds over low heat

Step 5: Add in 3 tablespoons all-purpose bleached white flour and stir frequently 

This mixture is creating a blonde roux

Step 6: Turn the heat up to medium and constantly whisk the mixture for 1 minute until blended

Step 7: Next, add in the warm milk you set aside

Step 8: Whisk, whisk, whisk for 2-3 minutes constantly

Step 9: Reduce heat to low to thicken the sauce

We add in one tablespoon of butter for added flavor

Step 10: Season with 1 ½ teaspoon salt and ⅛ teaspoon Basil, Oregano, and 1 teaspoon thyme. 

Step 11: Once your mixture is warm add in your lobster chunks

a.

b.

c.

d.

Pour your Lobster and wonderful sauce over top of your prepared steak, garnish with dried cilantro and ENJOY!

Now, ready to serve!

Steak and Lobster with Sweet Italian Cream Sauce

Enjoy! Don’t forget to share it on social media!

Steak and Lobster with Sweet Italian Cream Sauce

Repin This Easy Recipe – SO GOOOD!

Steak and Lobster with Sweet Italian Cream Sauce

Steak and Lobster with Sweet Italian Cream Sauce

Steak and Lobster with Sweet Italian Cream Sauce

Yield: 2
Prep Time: 10 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 40 minutes

Ingredients

  • 2 C Cooked Rice
  • dried cilantro

For steak:

  • 2¬4 Steaks
  • 1 T Butter
  • 1 T Canola
  • Peanut or Olive oil
  • 1 tsp salt, pepper, garlic salt and onion powder

For Lobster:

  • 2 Lobster Tails
  • 2 C Butter
  • Salt

For sauce (known as bechamel)

  • 1 ¾ cups of milk
  • 3 T Sweet Cream Butter
  • 3 T All¬purpose bleached white flour
  • 1 ¼ tsp Salt
  • ⅛ tsp Basil
  • Oregano
  • ¼ tsp Thyme

Instructions

#Steak:

  1. In a cast-iron skillet, heat over the stove on high heat
  2. Once it is heated, add in 1 tablespoon butter and 1 tablespoon canola, peanut, or olive oil
    We recommend peanut or canola oil as they create a better flavor profile for your steak
  3. Rub 1 tablespoon of your preferred oil choice all over your steak on both sides
  4. Now add your seasonings. Mix 1 teaspoon of salt, pepper, garlic salt, and onion powder together. Coat each side of the steak completely
  5. Time to sear!
  6. Place your steak down in the cast iron skillet and cook to your preferred doneness
  7. Medium steak takes approximately 5-6 minutes on each side. Cover with a lid to lock in the moisture 

#Lobster (Poaching):

  1. In a large saucepan, add 2 cups of butter. Sounds like a lot but it is the perfect method for poaching your Lobster
  2. Make sure to skim the top often to remove the fat off while butter is melting
  3. Melt over medium-low heat to ensure it does not burn
  4. You really need to watch this to make sure it does not burn. If so you will need to start over again
  5. Next, cut down the center of your Lobster tail to open it
  6. De-vain and rinse it thoroughly. We used 3-6 oz Lobsters for this recipe
  7. Season your lobster with salt only
  8. Add your Lobster in the shell to the butter. Only add one at a time
  9. Turn the temperature up to medium and cook each Lobster for 6-7 minutes 
  10. Once fully cooked, remove and let them cool on a rack
  11. Once the Lobster tails cool, remove the meat and slice into bite-sized pieces 

#Sauce (Bechamel):

  1. In a small pot, warm 1 ¾ cup of milk
  2. Once the milk is warm but not yet boiling, set it to the side and keep warm
  3. In a separate small pot, add in 3 tablespoons of Sweet Cream Butter
  4. Melt the butter for 30 seconds over low heat
  5. Add in 3 tablespoons all-purpose bleached white flour and stir frequently  This mixture is creating a blonde roux
  6. Turn the heat up to medium and constantly whisk the mixture for 1 minute until blended
  7. Next, add in the warm milk you set aside
  8. Whisk, whisk, whisk for 2-3 minutes constantly
  9. Reduce heat to low to thicken the sauce
  10. We add in one tablespoon of butter for added flavor
  11. Season with 1 ½ teaspoon salt and ⅛ teaspoon Basil, Oregano, and 1 teaspoon thyme. 
  12. Once your mixture is warm add in your lobster chunks

Pour your Lobster and wonderful sauce over top of your prepared steak, garnish with dried cilantro and ENJOY!

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 9756Total Fat: 710gSaturated Fat: 328gTrans Fat: 8gUnsaturated Fat: 292gCholesterol: 3215mgSodium: 6438mgCarbohydrates: 69gFiber: 2gSugar: 0gProtein: 732g

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