Surf and Turf for Valentine's Day

I've posted this meal before and am making it again for Valentine's Day Dinner.  It's a dinner worth repeating! 

 The twice baked potatoes previously made are in the freezer, and I stocked up and froze lobster tails in December's sale. My local grocer had a New York steak sale this week, so I'm all set for a 5-star meal at home with big savings over restaurant prices.

The first time I recall eating lobster was after I was out of college, married, and celebrating a special occasion at a restaurant.


Oh my it was delightful!  I of course have ordered it since over the years, on special occasions, or ordered "surf and turf," as I do love beef.

In the last few years, my local grocery store has held "specials" on 4 - 5 oz. lobster tails for around $5 a piece. They've offered this around Valentine's Day or near Christmas, so I stock up, vacuum seal and freeze them.


Then every month or so, I make an extra special dinner for the two of us, like I did this past New Year's Eve.  Knowing what restaurants charge for such a meal, justifies a food splurge for one meal at home, as it feels economical, but not a real budget buster.  It's the fanciest meal I make with the "wow factor" for presentation!

At first I had no idea how to cook a lobster tail, but looked up info and settled on this method.

Surf and Turf, Lobster and Beef
4 oz. or larger lobster tail(s)
1/2 tsp. minced garlic
lemon and lemon juice
1/2 cup melted butter
1 tsp. Old Bay seasoning
4 - 5 oz. steak, of choice: New York, Sirloin, 3/4 inch thick
steak rub seasoning
steamer pan

With kitchen scissors, cut lobster shells up middle of the back to near the end of tail, and with fingers gently spread shell, nudging meat from the inside, and lifting it out and up, leaving end attached, then letting meat rest on top of shell.

Fill sauce pan with 1-2 inches of water, add 2 Tabs. lemon juice, minced garlic, and Old Bay.  Set steamer pan on top, place lobsters in and cover.

Bring water to a boil, turn down and steam for 7 minutes.  Shells will turn bright red, and meat will no longer look translucent. Don't over cook, or lobster meat will become tough. Serve with melted butter mixed with lemon juice for dipping, and a lemon wedge.

Meanwhile for the beef, preheat oven to 350. Oil and season steak with salt and pepper or a steak rub, and fry 2 minutes on each side in smoking hot skillet, to sear.  Then put skillet in oven for 6 minutes for medium rare.  Let rest 5 minutes before serving.

I also serve with a Twice Baked Potato and a salad.

Estimated cost with potato and salad: $8 per person.

Lentil Soup

A healthy, hardy soup from dried beans which cook quickly compared to other dried bean soups.  No soaking beans overnight -- from start to finish just 40 minutes.

Like other legumes, lentils provide protein and are a good source of iron which make them popular in vegetarian dishes.

I don't recall eating lentil soup growing up, but remember first tasting it in a German restaurant in the 70s, then looking in cookbooks for a recipe.

Now it's one of my favorite "soups of the week."  If adding meat, I use bacon as it's usually on hand, but leftover ham or beef can be used.

Soup, salad, and some crusty bread make for a tasty, healthy lunch or dinner.

Lentil Soup
2 cups dry lentils, rinsed and drained
2 quarts of water, or broth, chicken or beef
1 pound can of chopped tomatoes
1 cup finely chopped onion
1 bay leaf
1 clove minced garlic
1 tsp. oregano or an Italian spice blend
1/2 pound chopped bacon (optional)
1 cup finely chopped celery
salt and pepper to taste
2 Tabs. of butter
2 Tabs. lemon juice

In a large soup pot, add water or broth, rinsed lentils, and remaining ingredients, except butter and lemon juice. Bring to a boil then reduce heat to low, cover and simmer until the lentils are tender, approximately 40 minutes to an hour.

Remove bay leaf. Can thicken with mixture of flour and water, or lightly puree with a stick blender. Add butter and lemon juice, stir to blend. Serve immediately. Makes slightly over a half gallon. Freezes well. Serves 8-10.
Estimated cost: $4.00 or less; .50 cents a serving or less.

Alfredo Sauce for Shrimp or Chicken

Alfredo Sauce offers a tasty alternative to red sauce for pasta or pizza. From scratch it's much healthier and less expensive than jarred sauce. 

I keep a bag of frozen ready-to-use shrimp in the freezer and take out portions needed for recipes; also meatballs.  

Sometimes I use left over chicken or saute a chicken breast to use with this sauce. The sauce is delicious on its own over pasta.

Add a salad, crusty bread and enjoy a 5-star meal at home.

Alfredo Sauce for Shrimp or Chicken
1/2 cup butter (1 stick)
2 Tabs. flour
8 oz. cream cheese
8 oz. half & half cream or milk
1/2 cup parmesan cheese, or more to taste
1 tsp. garlic powder or minced garlic
black pepper (to taste)
1 tsp. of Italian spice blend or Italian seasoning of choice
pasta of choice, allow 2 ounces per serving

Melt butter in sauce pan on medium heat and whisk in flour until blended, cooking 1 minute until thickened. Add cream cheese and whisk until smooth, then stir and blend in half-and-half (or milk). Whisk in parmasan cheese, garlic, herbs and pepper. Simmer until heated through, creamy and thickened.
Serves 4 - 6.

Pour over and mix with any pasta, or use for homemade pizza white sauce. Add cooked: shrimp, chicken or meatballs to sauce and heat through. (Allow 3 to 4 oz. per person) and serve tossed with pasta.

Estimated Cost: $3.00 or less; .75 cents or less per serving with pasta. Shrimp or meat would add $1.10 or less per person.