The Pioneer Woman’s perfect date night dinner is a luxurious surf and turf pasta that features lemon-pepper beef tenderloin and buttery lobster!
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Herbed Lemon Pasta with Lobster and Steak Bites
RECIPE COURTESY OF REE DRUMMOND
Total: 45 min
Active: 40 min
Yield: 2 servings
8 ounces angel hair pasta
2 tablespoons olive oil
4 tablespoons salted butter
8 ounces cooked lobster knuckle and claw meat
Kosher salt and freshly ground black pepper
8 ounces beef tenderloin, cut into 1/2-inch cubes
1 tablespoon lemon pepper seasoning
1 shallot, diced small
2 cloves garlic, minced
1 tablespoon chopped fresh oregano
1 teaspoon fresh thyme leaves
Pinch red pepper flakes
1/4 cup white wine
1/4 cup heavy cream
1 lemon, zested and juiced
1/4 cup chopped fresh parsley
Cook the pasta until just al dente. Drain, reserving half a cup of pasta water. Set aside.
Add the olive oil and 2 tablespoons of the butter to a large, heavy-bottomed skillet over medium heat. When the butter has melted and the oil is hot, add the lobster meat and sprinkle with a pinch of salt and pepper, tossing until heated through, 5 to 10 minutes. Remove to a plate.
Sprinkle the steak with the lemon pepper seasoning and add to the skillet. Cook, turning occasionally, until medium-rare, 2 to 3 minutes. Remove to the plate. Without cleaning the skillet, melt the remaining 2 tablespoons butter, then add the sh allots, garlic, oregano, thyme and red pepper flakes. Cook, stirring, until fragrant, about 30 seconds. Deglaze with the wine, scraping the skillet to release all the flavor. Add the cream, lemon zest and pasta water, then bring to a boil and let thicken, 1 to 2 minutes.
Add the pasta and toss to coat.
Transfer the pasta to a serving platter. Garnish with the parsley and drizzle over the lemon juice. Top with the lobster and steak bites.
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Ree Drummond’s Herbed Lemon Pasta with Lobster and Steak Bites | The Pioneer Woman | Food Network