Lobster & Sirloin with Shallot-Sherry Butter
Bring elevated, restaurant-style flavors to your kitchen
- Milk
- Shellfish
Tender sirloin meets succulent lobster in this ultimate surf-and-turf romance! The steak gets a luxurious sherry butter bath while lobster tails transform into ruby-red treasures. Garlic-kissed fingerling potatoes and crisp asparagus complete this symphony, all tied together with velvety sherry butter sauce that will make your taste buds sing with joy!
Ingredients
12 ounce
Sirloin Steak
2 tablespoon
Crème Fraîche
(Contains: Milk)
8 ounce
Asparagus
½ teaspoon
Dried Thyme
¼ ounce
Chives
12 ounce
Fingerling Potatoes
1 unit
Chicken Demi-Glace
(Contains: Milk)
8 ounce
Lobster Tails
(Contains: Shellfish)
1 teaspoon
Garlic Powder
1 unit
Shallot
10 teaspoon
Sherry Vinegar
Not included in your delivery
teaspoon (tsp)
Salt
4 teaspoon (tsp)
Cooking Oil
5 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust racks to middle and top positions and preheat oven to 425 degrees. Wash and dry produce.
- Halve potatoes lengthwise. Trim and discard woody bottom ends from asparagus. Halve, peel, and mince shallot. Mince chives.
-
Cut 4 TBSP butter into 8 pieces (for 4 servings, cut 8 TBSP butter into 16 pieces). Place in a small bowl and refrigerate until ready to use in Step 6.
-
Toss potatoes on a baking sheet with a drizzle of oil, half the garlic powder (you’ll use the rest in the next step), salt, and pepper.
-
Roast on middle rack until browned and tender, 20-25 minutes.
- Meanwhile, using kitchen shears, cut along underside of each lobster shell*, leaving meat intact and stopping at tail. Pull sides of shell apart to expose meat (do not remove meat from shell).
- Cut two 10-inch-long pieces of foil (four pieces for 4 servings). Set one lobster tail in the center of each piece of foil, cut sides facing up. Sprinkle with remaining garlic powder and top each with ½ TBSP butter. Season with salt and pepper.
-
Wrap foil up and around lobsters, pinching to tightly seal. Place on one side of a second baking sheet.
-
Place asparagus on opposite side of sheet from lobster. Toss with a drizzle of oil, salt, and pepper.
-
Roast on top rack until lobster is tender and cooked through and asparagus is tender and lightly browned, 10-12 minutes. TIP: Carefully open the foil packet to check that lobster is fully cooked! The shell and meat should be red. If lobster needs more time, reseal and return lobster to oven until fully cooked.
-
Meanwhile, pat steak* dry with paper towels; season generously all over with salt and pepper.
-
Heat a large drizzle of oil in a medium pan over medium-high heat. Add steak and cook until browned and cooked to desired doneness, 3-6 minutes per side.
-
Turn off heat; transfer to a cutting board to rest at least 5 minutes.
-
In a small pot, combine shallot, vinegar, demi-glace, ½ tsp thyme, and ½ cup water (1 tsp thyme and 1 cup water for 4 servings).
-
Bring to a boil, then reduce heat to medium high, whisking occasionally, until reduced to about 2 TBSP (4 TBSP for 4), 7-8 minutes.
-
Remove from heat. Whisk in reserved butter one piece at a time until sauce is creamy. TIP: Return pot to low heat to melt butter.
-
Whisk in crème fraîche. Stir in half the chives.
-
Thinly slice steak against the grain.
-
Carefully remove lobster from foil; discard foil. Using a chef’s knife, halve lobster tails lengthwise. TIP: If you don't have a chef’s knife, use a large, sharp knife.
-
Divide potatoes, asparagus, steak, and lobster between plates. Spoon shallot-sherry butter sauce over lobster and steak. Garnish everything with remaining chives and serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The shallot-sherry butter sauce was a standout for many, though some found it too vinegary; reduce the sherry vinegar or balance with a touch more crème fraîche if the tang is too strong 🍲.
- Ease of prep: Timing all the components at once was the biggest challenge, especially for first-timers; start the sauce earlier than the recipe suggests so it reduces properly before the proteins are done.
- Suggestions: Slice a thick sirloin into two thinner steaks before searing for more even cooking and a more tender result. For the lobster, follow the tip to cut along the underside of the shell carefully — a few found the prep tricky but manageable.
- Steak: The sirloin was frequently described as very tough and chewy, with uneven thickness making stovetop cooking difficult; a thinner, more even cut would significantly improve the experience.
- Lobster: Lobster tails were small with limited meat, and some found extracting the meat from the shell fiddly; check doneness carefully, as the shell and meat should be fully red before serving.
Reviews from our home cooks
Incredible!!! My cut of sirloin took much longer to cook than the directions, no problem though. I think more detailed directions on the lobster would be good. It was slightly difficult to pull apart and the shell cracked a bit. Nothing serious but I think it could have come out a little cleaner
The shallot sherry butter was AMAZING!! Will be making this again and am very happy to have it as an option for steaks moving forward.
This is extremely easy to prepare. The shallot-sherry butter sauce was a great new try for me
This dinner shot to the top of my favorites. Absolutely fantastic sauce that elevated the meal beyond simply delicious. The exceptional bonus that made this particularly great is there was plenty of sauce and it was delightfully decadent. This was a wonderful meal, thank you very much!
That steak sauce was stellar! I made it first so that the meats didn't get cold, up to the butter stage. Once the meats were done I added the cream fresh and put it in the gravy boat. We were both over the moon with the whole meal. 95/100.
Was so good. The lobster was wonderfully sweet and the sauce made everything come together. Would order again
Amazing meal. My only notes would be better quality and more asparagus. They were really thin and not enough for 2 people.
Love that I can do at home what once was only available in a restaurant. 'Course it took me longer to get it all done but the end result was great.
The lobster tails were very difficult to work with. Maybe due to the small size? Also, there was very little lobster meat. It was a lot to juggle getting all the items cooked at the same time. The steak wasn't done and my veggies burned a bit.
Great recipe, however the lobster meat was a bit light in each tail. Only drawback!
