Surf and Turf with Shrimp and Lobster Cream Sauce

Ingredients:

4 beef steaks (ribeye or sirloin)

12 large shrimp, peeled and deveined

1 tablespoon olive oil

Salt and pepper to taste

1 tablespoon unsalted butter

1 small onion, finely chopped

2 cloves garlic, minced

1 cup lobster meat, cooked and chopped

1 cup heavy cream

1/2 cup chicken broth

1 teaspoon fresh thyme leaves

1/2 teaspoon paprika

Chopped parsley for garnish

Directions:

Preheat a skillet over medium-high heat and add the olive oil.

Season steaks with salt and pepper. Cook in skillet to desired doneness, about 4-5 minutes per side for medium-rare. Remove steaks and let rest.

Reduce skillet heat to medium, add butter. Sauté onion and garlic until translucent.

Add shrimp to skillet, cook until pink and opaque, about 2-3 minutes per side. Remove shrimp and set aside.

Add lobster meat, cream, chicken broth, thyme, and paprika to skillet. Stir and simmer for 5 minutes until sauce thickens slightly.

Return shrimp to skillet to reheat for a minute.

Serve steaks with shrimp on top, spoon over lobster cream sauce, and garnish with chopped parsley.