Lamb and Lobster Surf and Turf
A restaurant-style surf and turf featuring seared lamb chops and tender lobster tails finished with one cohesive garlic butter white wine sauce.
Servings: 2
Ingredients
- 4 lamb chops
- 2 lobster tails
- 4 tablespoon unsalted butter
- 1 tablespoon olive oil
- ½ cup dry white wine
- 1 cup chicken broth
- 1 –2 shallots diced
- 4 garlic cloves minced
- Fresh rosemary and thyme
- Lemon zest and juice
- Kosher salt and black pepper
Instructions
- Season lamb chops generously and allow them to rest at room temperature. Split lobster tails lengthwise and season lightly. Prep all aromatics before cooking to keep the process smooth.
- Heat butter and olive oil in a wide pan, then sauté shallots until soft. Add garlic and herbs, then deglaze with white wine and reduce slightly. Sear lamb chops in the sauce, basting continuously, until cooked to desired doneness. Remove and rest.
- Using the same pan, spoon sauce over lobster tails and cook gently until just opaque and tender. Finish with lemon juice and parsley, then serve immediately.
Notes
- Use a thermometer for both proteins to avoid overcooking
- Sauce can be doubled for spooning over sides
- Best enjoyed fresh for optimal texture and flavor
Nutrition
Calories: 954kcal | Carbohydrates: 6g | Protein: 96g | Fat: 54g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 400mg | Sodium: 912mg | Potassium: 1334mg | Fiber: 1g | Sugar: 2g | Vitamin A: 706IU | Vitamin C: 3mg | Calcium: 125mg | Iron: 8mg
