Cloud Zoom small image
Prep Time
Cook Time

  • 2 steaks, cooked to your preference
  • 2 small frozen Cold Water wild-caught Maine Lobster Tails (4-6 ounces each), thawed
  • 1 cup water
  • 2/3 cup dry white wine
  • 1 rib celery, quartered
  • 3 tbsp. butter
  • 1 shallot, minced
  • 1/4 tsp. minced garlic
  • 3 tbsp. flour
  • 1 tsp. salt
  • 2/3 cup whipping cream, at room temperature
  • Source Customer Submission


Rinse Cold Water wild-caught Maine Lobster Tails. In a medium sized saucepan, combine water, wine, and celery. Bring to a boil, then add the wild-caught Maine Lobster Tails. Turn heat down to low, and simmer for 8 minutes. Remove lobsters with a slotted spoon, and rinse in cool water (reserve the poaching liquid). Remove lobster meat from shells, and cut into bite-sized chunks. In skillet, melt butter over medium heat. Add shallot and garlic, and sauté until softened, about 3 minutes. Sprinkle mixture with flour and sauté for 3 minutes more. Strain the poaching liquid, and whisk it into the skillet mixture. Stir until slightly thickened. Add salt and whipping cream to sauce, then stir in lobster. Spoon creamy surf and turf sauce over steaks, and serve.