How to make a Surf and Turf Steak Lobster and Shrimp Meal?!

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Seared steak with lobster carbonara

I wouldn't do a side-dish with this meal, but if you wanted to start with an appetizer or a salad you certainly could. I would probably start by cracking open a bottle of Champagne and serving a couple of puff pastry straws before sitting down to this rich and hearty dinner

For the steak
Take the steaks out of the refrigerator and season both sides well with kosher salt

Heat oven to 375

Heat an oven proof skillet over high heat for 2 minutes. Add 1 tablespoon of canola, safflower, grapeseed or peanut oil and heat for 1 minute.

Add the steaks and set a timer for 4 minutes. Turn the steaks over and set a timer for 3 minutes.

Move the skillet with the steaks to the hot oven and roast 5 minutes for rare, 7 minutes for medium rare and 9 minutes for medium

Use a pot holder to remove the skillet from the oven. Remove the steaks to a clean plate and top with a pat of butter or some crumbled blue cheese. Tent loosely with foil for 4 minutes before slicing and serving. Pass the pepper mill at the table.

For the Lobster carbonara

Ingredients
8 ounces fresh pappardelle noodles
3 slices pancetta, chopped
1/2 cup heavy cream
1/8 cup grated Parmigiano Reggiano
Kosher salt
Freshly cracked black pepper
1/2 teaspoon freshly grated nutmeg
6 ounces lobster meat*
1 large egg
1 tablespoon chopped fressh chervil or parsley

Method
Fill a heavy saucepan 2/3 full of water; add a teaspoon of salt and bring to a boil over high heat. Add the pappardelle noodles and cook for 4 to 5 minutes or until al dente. Drain.

In a deep skillet, brown the pancetta over medium heat until it becomes crispy around the edges, about 3 minutes. Slowly add the cream. Add the papardelle noodles and toss to coat. Immediately add the Parmigiano and nutmeg; season with salt and pepper. Crack the egg and toss the noodles with tongs to distribute evenly.

Remove from heat and stir in the lobster meat. Place the noodles in a deep bowl and sprinkle with chopped chervil. Stick your forks in and go to it!

* Cook’s note: Buy cooked lobster meat at the meat counter of your local market, or do it the old-fashioned way: Get a 1 lb. New England lobster and boil for 6 to 8 minutes; cool; crack the shell to remove the meat and chop into bite-sized pieces. A 10-ounce Australian lobster tail can also be used; prepare it the same way.

You don't have to do anything fancy. Start with a shrimp cocktail and then have a lobster and a steak with a baked potato and corn on the cob. As far as the lobster itself is concerned, I know my local Hannaford Grocery Store will steam a lobster to go! Believe me it's easier than cooking them at home. Particularly if they "scream" when you put them in the boiling water. It doesn't help to know it's just air escaping from the carapace!

What goes best with a lobster is a very dry martini!

And as far as the steak goes--so rare that cooking alone would not have been enough to kill the animal.