Recipe courtesy of Ree Drummond
Herbed Lemon Pasta with Lobster and Steak Bites
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- Level: Easy
- Total: 45 min
- Active: 40 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1343
- Total Fat
- 75 g
- Saturated Fat
- 34 g
- Carbohydrates
- 98 g
- Dietary Fiber
- 7 g
- Sugar
- 7 g
- Protein
- 64 g
- Cholesterol
- 270 mg
- Sodium
- 1183 mg
Surf and turf is a dish that combines meat with seafood, usually beef with shellfish. Here, Ree adds a touch of luxury with one of the most prized shellfish, lobster.
- Level: Easy
- Total: 45 min
- Active: 40 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1343
- Total Fat
- 75 g
- Saturated Fat
- 34 g
- Carbohydrates
- 98 g
- Dietary Fiber
- 7 g
- Sugar
- 7 g
- Protein
- 64 g
- Cholesterol
- 270 mg
- Sodium
- 1183 mg
Ingredients
Directions
- Cook the pasta until just al dente. Drain, reserving half a cup of pasta water. Set aside.
- Add the olive oil and 2 tablespoons of the butter to a large, heavy-bottomed skillet over medium heat. When the butter has melted and the oil is hot, add the lobster meat and sprinkle with a pinch of salt and pepper, tossing until heated through, 5 to 10 minutes. Remove to a plate.
- Sprinkle the steak with the lemon pepper seasoning and add to the skillet. Cook, turning occasionally, until medium-rare, 2 to 3 minutes. Remove to the plate. Without cleaning the skillet, melt the remaining 2 tablespoons butter, then add the shallots, garlic, oregano, thyme and red pepper flakes. Cook, stirring, until fragrant, about 30 seconds. Deglaze with the wine, scraping the skillet to release all the flavor. Add the cream, lemon zest and pasta water, then bring to a boil and let thicken, 1 to 2 minutes.
- Add the pasta and toss to coat.
- Transfer the pasta to a serving platter. Garnish with the parsley and drizzle over the lemon juice. Top with the lobster and steak bites.
