Author:
Kevin Curry
Surf and Turf – Lighter Lobster Steak Fennel Alfredo
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Surf and Turf – Lighter Lobster Steak Fennel Alfredo
Ingredients for 4 Surf and Turf dinner servings
Substitution
Note
- 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
Step 1
Set oven to 420F.
Step 2
Prepare linguine according to instructions given then set aside.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
Fold everything together, then garnish and enjoy!
Surf and Turf – Lighter Lobster Steak Fennel Alfredo
Kevin Curry
- 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
-
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!
Nutrition per serving
ABOUT THE AUTHOR
Hey, I'm Kevin
My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.
By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!