Surf and Turf Dinner - Lighter Lobster Steak Pasta Fennel Alfredo

By Fit Men Cook · 45 min

Ingredients

Instructions

1. Preheat the oven to 420°F.
2. Cook the linguine as its package says, then set it aside.
3. Trim the ends off the asparagus and lay the spears on a baking tray. Spray lightly with olive oil, season with sea salt and pepper, and roast for about 15 minutes. Set aside.
4. Bring 2 to 3 cups of water to a light boil in a pot. Steam the lobster tails for 8 to 10 minutes, until the shells are bright red and the meat is cooked through. Let them cool.
5. Hold each tail with the red shell facing away from you and cut along it from the bottom to the top with kitchen shears. Break open the shell, pull out the meat and chop it into small pieces.
6. Heat a skillet over medium heat. Add the olive oil, garlic, onion and fennel and cook 3 to 5 minutes, until the onion is slightly browned.
7. Pour in the white wine and simmer until it has reduced to about half. Stir in the lite coconut milk, then take the pan off the heat.
8. Transfer the contents to a blender with the parmesan and a pinch of cracked pepper. Blend until smooth and season to taste with sea salt and pepper.
9. Heat olive oil in a large skillet over medium-high heat. Add the flank cubes with a pinch of sea salt and pepper and cook about 6 to 8 minutes, until done to your liking.
10. Add the chopped lobster and stir, then add the linguine and toss together. Lower the heat to medium, pour in the sauce and fold everything together. Garnish and serve.

Summarized from Fit Men Cook's video. Watch it for the details.

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