Surf and Turf – Lighter Lobster Steak Fennel Alfredo
FitMenCook
My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.
Calories 570
Protein 41g
Fat 22g
Carbs 38g
Total Time
Surf and Turf Recipe
Prep Time
Cook Time
Total Time
Ingredients
Ingredients for 4 Surf and Turf dinner servings
- 5oz gluten-free linguine
- SUBSTITUTE: zucchini noodles; wheat linguine; legume linguine
- 1lb thick asparagus
- spray olive oil
- pinch of sea salt & pepper
- 3 lobster tails (15oz)
- SUBSTITUTE: 1lb raw shrimp, peeled and deveined
- Sauce
- 1 tablespoon olive oil
- 6 – 8 garlic cloves, minced
- 1/2 medium white onion, chopped
- 1/2 raw fennel bulb, chopped
- 1 cup dry white wine
- 1 can (15oz) lite coconut milk
- 2/3 cup grated parmesan
- cracked pepper
- sea salt to taste
- 1 tablespoon olive oil
- 1/2lb lean flank steak, cut into 1-inch cubes
- SUBSTITUTE: chicken breast
- Garnish
- fresh parsley
Steps
- Set oven to 420F.
- Prepare linguine according to instructions given then set aside.
- Chop off the ends of the asparagus spears and place them in a baking tray. Lightly spray with olive oil then season with sea salt & pepper. Roast in the oven for roughly 15 minutes. Set aside.
- Fill a pot with about 2 -3 cups of water, then bring it to a light boil. Add the lobster tails to the water and let them steam for 8 to 10 minutes until they are vibrant red and the meat is cooked through. Set aside to cool. Then, hold the lobster tail so that the vibrant red shell is facing away from you. Use kitchen shears to cut from the bottom of the tail to the top. Once cut, break open the shell and gently pull the meat out. Chop into small pieces.
- Set a skillet on medium heat. Once hot add olive oil, garlic, onion and fennel. Cook for 3 to 5 minutes until the onions have slightly turned brown. Pour in the white wine, let it simmer in the skillet and reduce it (let it evaporate) until it is about half the amount. Pour in the lite coconut milk, stir then remove the skillet from the heat. Add the contents to a blender along with the parmesan and a pinch of cracked pepper. Blend until smooth, then season to taste with sea salt & pepper.
- Set a large skillet back on medium high heat, add olive oil. Once hot, add flank cubes. Cook until desired readiness, about 6 to 8 minutes. As the beef cooks add a pinch of sea salt & pepper.
- Once the flank is ready according to your specifications, add in the chopped lobster and stir. Then add the linguine and fold everything together. Reduce the heat to medium, then pour in the sauce.
- Fold everything together, then garnish and enjoy!
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Calories
570
Protein
41g
Fat
22g
Carbs
38g
Sodium
810mg
Fiber
7g
Sugar
6g