Summer Celebration Special: Surf and Turf

With Steak, Lobster Tail, Twice-Baked Potatoes, and Asparagus

$19.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Shellfish

A note about serious food allergies

Inaugurate your grill with this gourmet Surf and Turf meal comprised of both steak and lobster tail (yes, it's true!). Paired with creamy, twice-baked, cheesy potatoes and sautéed asparagus, this is an elegant, restaurant-quality experience you can pull together both indoors and out. When paired with a bottle of something special and good company, this is the perfect meal to celebrate warmer weather.

In Your Box (serves 2)

  • 1 Lemon
  • 2 Russet Potatoes
  • 10 oz. Asparagus
  • 2 Green Onions
  • 2 Parsley Sprigs
  • Info
    2 Lobster Tails
  • 2 Flat Iron Steaks
  • Info
    0.9 oz. Butter
  • Info
    3 fl. oz. Heavy Whipping Cream
  • Info
    3½ oz. Cheddar Cheese, Shredded
  • Nutrition (per serving)

  • Calories
    1100
  • Carbohydrates
    41g
  • Fat
    65g
  • Protein
    87g
  • Sodium
    1695mg

Recipe Steps

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Preheat the oven to 375 degrees and prepare a baking sheet with foil or use a nonstick baking sheet and prepare a small casserole dish or two ramekins with cooking spray.Thoroughly rinse produce and pat dry. Half lemon and zest one half. Peel potatoes and cut into ¼" cubes. Remove woody white ends from asparagus. Slice green onions on bias (45 degree angle). Finely chop parsley. Rinse lobster tails and pat dry. Rinse steaks and pat dry.

  • Step 2 - Cook the Asparagus
    2

    Cook the Asparagus

    Bring a small pot of water to a boil and put a colander in the sink. Once boiling, add the asparagus and a pinch of salt and boil for 3-4 minutes, or until asparagus are bright green. Drain water and return asparagus to pot. Sauté with 1 tsp. olive oil and a squeeze of lemon juice to taste over medium heat for 3-4 minutes, or until warmed throughout. Season with a pinch of salt and pepper. Set aside warm until ready to serve.

  • Step 3 - Make the Potatoes
    3

    Make the Potatoes

    Bring a medium pot with the diced potatoes, a pinch of salt and cold water to a boil. Cook for 10-12 minutes, or until fork-tender. Drain the water, return potatoes to the pot, and mash with butter, cream, ⅔ of the cheddar cheese (reserving remaining for baking), half the green onions (reserving remaining for garnish), and a pinch of salt and pepper, until smooth. Ladle potatoes into a greased casserole dish or individual ramekins and top with remaining cheese. Place in oven to bake for 10 -12 minutes, or until cheese is browned. Set aside warm until ready to serve.

  • Step 4 - Cook the Lobster Tails
    4

    Cook the Lobster Tails

    With a sharp knife or kitchen shears, cut through the lobster shell from end to end. Grab each side of the shell and gently pry the shell open. Pull the meat up through the opening, leaving the meat at the base of the tail attached. Drizzle exposed lobster meat with olive oil and a pinch of salt and pepper. Place tails on the prepared baking sheet and bake for 10-12 minutes, or until meat is opaque and firm to the touch. Remove from oven and keep warm until ready to serve.

  • Step 5 - Cook the Steaks
    5

    Cook the Steaks

    In a medium pan, warm 1 tsp. olive oil. Season the steak on both sides with a pinch of salt and pepper. Add the steaks to the pan and cook for 4-5 minutes on each side, or until internal temperature reaches 145 degrees. Remove from pan and keep warm until ready to serve.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Arrange 6 asparagus on a plate. Nestle a steak atop the asparagus. Place a lobster tail next to the steak. Add the twice-baked potatoes next to steak and lobster. Garnish with a lemon wedge, lemon zest, parsley, remaining green onion, and a crack of fresh black pepper.