Ingredients
For the Steak:
2 beef ribeye steaks (about 250g each)
Salt and pepper to taste
2 tablespoons olive oil
2 cloves garlic, smashed
2 sprigs fresh rosemary
For the Shrimp:
200g shrimp, peeled and deveined
1 tablespoon olive oil
1 clove garlic, minced
Salt and pepper to taste
For the Lobster Sauce:
1 lobster tail, cooked and chopped
2 tablespoons butter
1 shallot, finely chopped
2 cloves garlic, minced
1/2 cup seafood broth
1/2 cup heavy cream
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopped
Salt and pepper to taste
Instructions
Prepare the Steaks: Season the ribeye steaks generously with salt and pepper on both sides. In a large skillet, heat the olive oil over medium-high heat. Add the smashed garlic and rosemary sprigs, and then the steaks. Sear the steaks for about 3-4 minutes on each side for medium-rare, or to your desired doneness. Remove the steaks from the skillet and let them rest.
Cook the Shrimp: In a separate skillet, heat the olive oil over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Add the shrimp, season with salt and pepper, and cook for 2-3 minutes on each side until they are pink and opaque. Remove from heat and set aside.
Make the Lobster Sauce: In the same skillet used for the shrimp, melt the butter over medium heat. Add the finely chopped shallot and minced garlic, cooking until softened, about 2-3 minutes. Pour in the seafood broth and bring to a simmer. Stir in the heavy cream and cook until the sauce thickens, about 5-7 minutes. Add the chopped cooked lobster tail, fresh parsley, and chives. Season with salt and pepper to taste. Cook for another 2-3 minutes until heated through.
Assemble the Dish: Place the steaks on serving plates. Arrange the cooked shrimp on top of the steaks. Spoon the lobster sauce over the shrimp and steak.
Serve: Garnish with additional chopped parsley and chives if desired. Serve immediately with your favorite side dishes.