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Lemon Herb Steak & Lobster Lettuce Wraps with Garlic Parmesan Crema This is one of those fresh surf and turf dinners that feels elegant without being complicated, tender steak, juicy lobster, sweet corn slaw, crisp lettuce, and creamy garlic Parmesan sauce in every bite.

Lemon Herb Steak & Lobster Lettuce Wraps with Garlic Parmesan Crema

These lemon herb steak and lobster lettuce wraps combine tender roasted steak, juicy lobster, crisp lettuce, sweet corn slaw, and a smooth garlic Parmesan crema. Ready in 30 minutes, they offer a fresh and lighter take on a classic surf-and-turf dinner.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Fusion
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb sirloin steak, cut into bite-sized cubes
  • 2 lobster tails, meat removed and chopped
  • 3 tbsp butter, melted
  • 1 tsp Italian herb seasoning
  • 1 lemon, zested
  • Salt and black pepper, to taste
  • 1 1/2 cup sweet corn, thawed if frozen and patted dry
  • 1/4 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
  • 3/4 cup cottage cheese
  • 1/4 cup Parmesan cheese, grated
  • 1 clove garlic
  • 1 tbsp fresh lemon juice
  • 1 tbsp olive oil
  • Salt, a pinch
  • 8 large romaine or butter lettuce leaves
  • Fresh parsley, chopped, for garnish
  • Lemon wedges, for serving

Equipment

  • Large sheet pan
  • parchment paper
  • mixing bowls
  • Blender or food processor
  • Tongs or spatula
  • knife and cutting board

Method
 

  1. Preheat the oven to 425°F. Toss the steak cubes with the melted butter, Italian herbs, lemon zest, salt, and black pepper.
  2. Arrange the steak on one side of a parchment-lined sheet pan. Roast for about 6 minutes.
  3. 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. In a bowl, combine the sweet corn, red onion, jalapeño, if using, parsley, lemon juice, salt, and black pepper.
  5. Blend the cottage cheese, Parmesan, garlic, lemon juice, olive oil, and salt until completely smooth and creamy.
  6. Spoon the sweet corn slaw into each lettuce leaf. Top with the warm steak and lobster mixture.
  7. Drizzle the garlic Parmesan crema over the steak and lobster lettuce wraps. Garnish with parsley and serve with lemon wedges.

Notes

Cut the steak into evenly sized pieces so it roasts at a consistent rate.
Pat the lobster dry before adding it to the pan so it roasts in the buttery juices instead of steaming.
Blend the cottage cheese crema thoroughly until completely smooth.
Use sturdy romaine or butter lettuce leaves so the wraps hold the filling without tearing.
Ribeye or strip steak may be substituted for sirloin.
The garlic Parmesan crema can be prepared up to 1 day ahead and refrigerated until serving.
Shrimp or scallops may replace the lobster, with the cooking time adjusted as needed.