Surf & Turf with Haricots Verts and Lemon Cream Sauce

Directions

1. Prepare the Surf; Preheat the oven on broil or 500°F. Prepare the lobster tails; Using kitchen shears, cut through the top of the shell down toward the tail, leaving the tail piece intact. Carefully remove the lobster meat through the top of the shell, leaving the bottom portion still attached, and rest the meat on top of the shell. Repeat for the second lobster tail. Season with salt, and pepper, and top each with 1 tablespoon of butter. Place the prepared lobster tails on a rimmed baking sheet, and place them in the oven under the broiler or on a rack in the center of the oven. Cook until the lobster meat is firm, opaque, and cooked through, about 6 minutes. Remove the lobster tails from the oven.

2. Prepare the Turf; Season the steaks on all sides with salt, and pepper. Heat a cast-iron skillet over medium heat, and add the oil. Add the steaks and cook for 3 to 4 minutes per side. Add the butter for the last 1 to 2 minutes of cooking and baste the steaks with the butter. Add the lemon halves, cut-sides-down, and cook until slightly caramelized, 1 minute. Cook the steaks until the internal temperature reaches 125 to 130°F, or desired doneness. Remove the lemons and steaks and allow them to rest for 5 minutes before serving.

3. Prepare the haricots verts; Prepare an ice bath with a bowl of ice and water. In a medium pot filled with water, over medium-high heat, bring it to a boil then add the kosher salt and haricots verts. Cook for 2 to 3 minutes to blanch until bright green but still crisp, then using tongs, transfer the haricots verts to the ice bath to stop the cooking. To finish the haricots verts, use the same pan the steaks were cooked in, over medium heat, add 1 tablespoon of butter, the sliced garlic, and blanched haricots verts. Season with flaky salt, and pepper, and cook for 2 to 3 minutes until the garlic is golden brown and haricots verts are tender.

4. Prepare the Lemon Cream Sauce; in a small sauce pot over medium heat, add the butter, and shallots, and cook for 1 to 2 minutes, until the shallots have softened. Season with salt and pepper, and add the lemon zest, and heavy cream. Cook, reducing the heat as needed, and stirring frequently, allowing the sauce to simmer until slightly thickened, about 5 minutes. Remove from heat and stir in the lemon juice. Keep warm for serving.

5. For serving, place the lobster tails, steaks, haricots verts, and lemon halves on a serving platter or individual plates, and serve warm with lemon cream sauce, as desired. Enjoy!