Lemon Herb Steak & Lobster Lettuce Wraps with Garlic Parmesan Crema

These lettuce wraps bring together everything great about surf and turf in a fresh, lighter package. Tender lemon herb steak and juicy lobster get piled onto crisp lettuce leaves with a sweet corn slaw, then finished with a creamy garlic Parmesan crema. It’s elegant enough for entertaining but comes together in just 30 minutes.

Why You’ll Love This Recipe

• A fresh, lighter take on surf and turf. Lettuce wraps keep this dish feeling bright instead of heavy.
• That garlic Parmesan crema. Made with cottage cheese for a protein boost, it’s creamy without being overly rich.
• Sweet, crunchy corn slaw. A nice contrast to the tender steak and lobster.
• Ready in just 30 minutes. An elegant meal that doesn’t take all evening to prepare.

Ingredients

For the Steak and Lobster

• 1 lb sirloin steak, cut into bite-sized cubes
• 2 lobster tails, meat removed and chopped
• 3 tbsp melted butter
• 1 tsp Italian herb seasoning
• Zest of 1 lemon
• Salt and black pepper, to taste

For the Sweet Corn Slaw

• 1½ cups sweet corn, thawed if frozen and patted dry
• ¼ cup red onion, diced
• 1 jalapeño, finely minced, optional
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh lemon juice
• Salt and black pepper, to taste

For the Garlic Parmesan Crema

• ¾ cup cottage cheese
• ¼ cup grated Parmesan cheese
• 1 garlic clove
• 1 tbsp fresh lemon juice
• 1 tbsp olive oil
• Pinch of salt

For Assembly

• 8 large romaine or butter lettuce leaves
• Fresh parsley, chopped
• Lemon wedges, for serving

How to Make Lemon Herb Steak & Lobster Lettuce Wraps

1. Season the steak. Preheat the oven to 425°F. Toss the steak cubes with melted butter, Italian herbs, lemon zest, salt, and black pepper.

2. Start roasting. Arrange the steak on one side of a parchment-lined sheet pan. Roast for about 6 minutes.

3. Add the lobster. Pat the lobster dry, then add it to the pan and coat it in the buttery juices. Roast for about 4 more minutes, until the lobster is opaque and the steak reaches your preferred doneness.

4. Make the corn slaw. In a bowl, combine the sweet corn, red onion, jalapeño, if using, parsley, lemon juice, salt, and black pepper.

5. Blend the crema. Blend the cottage cheese, Parmesan, garlic, lemon juice, olive oil, and salt until completely smooth and creamy.

6. Fill the lettuce wraps. Spoon the sweet corn slaw into each lettuce leaf. Top with the warm steak and lobster mixture.

7. Finish and serve. Drizzle the garlic Parmesan crema over the steak and lobster lettuce wraps. Garnish with parsley and serve with lemon wedges.

Tips for the Best Steak & Lobster Lettuce Wraps

• Cut the steak into even pieces. This helps everything roast at the same rate for consistent doneness.
• Pat the lobster dry before roasting. This helps it cook cleanly in the buttery juices rather than steaming.
• Blend the crema until fully smooth. Cottage cheese can be a bit lumpy, so blend thoroughly for the creamiest texture.
• Use sturdy lettuce leaves. Romaine or butter lettuce hold up well and make wrapping easier than more delicate greens.

What to Serve with Steak & Lobster Lettuce Wraps

These wraps are a complete meal on their own, but a light side salad or some crusty bread works well if you’d like to round things out further.

Frequently Asked Questions