Ribeye & Lobster with Creamy Shrimp Spinach Angel Hair

Pan-seared ribeye

• 2 boneless ribeye steaks, about 12 oz (340 g) each and 1 inch (2.5 cm) thick, left out of the fridge for 30 minutes
• 1½ tsp kosher salt
• 1 tsp coarse black pepper
• 1 tbsp avocado or vegetable oil
• 1 tbsp unsalted butter, for basting

Cajun garlic butter lobster tails

• 2 lobster tails, about 6 oz (170 g) each, thawed in the fridge overnight
• 3 tbsp unsalted butter, melted
• 2 garlic cloves, minced
• 1 tsp paprika
• ½ tsp garlic powder
• ¼ tsp onion powder
• ¼ tsp cayenne pepper
• ¼ tsp kosher salt
• 1 tsp chopped fresh parsley

Creamy shrimp and spinach angel hair

• 6 oz (170 g) angel hair pasta, dry
• 1 tbsp kosher salt, for the pasta water
• ½ lb (225 g) large shrimp, peeled and deveined, tails left on
• ½ tsp kosher salt, for the shrimp
• ¼ tsp paprika, for the shrimp
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 4 garlic cloves, minced
• ½ small red bell pepper, finely diced
• 4 cups (120 g) packed baby spinach
• ¼ cup (60 ml) chicken broth
• ¾ cup (180 ml) heavy cream
• ½ cup (40 g) freshly grated Parmesan
• ½ tsp Italian seasoning
• ¼ tsp crushed red pepper flakes
• ¼ tsp black pepper

1. Prep the steaks, lobster and butterPat the steaks very dry and season both sides with the 1½ tsp salt and the coarse pepper. To butterfly each lobster tail, cut the top of the shell lengthwise down the middle with kitchen shears, stopping at the tail fan. Gently pull the meat up and rest it on top of the shell. Stir the melted butter, 2 garlic cloves, paprika, garlic powder, onion powder, cayenne, ¼ tsp salt and parsley together. Heat the broiler with a rack about 6 inches (15 cm) from the heat, and bring a big pot of water to a boil.Steaks dry and peppered, lobster tails butterflied with the meat resting on top, and a bowl of orange-red garlic butter.
2. Sear and rest the ribeyesHeat the oil in a large cast-iron skillet over high heat until it just begins to smoke. Sear the steaks for 3 to 4 minutes per side for medium-rare, until a thermometer reads 125°F (52°C). In the last minute add the 1 tbsp butter and spoon it over the steaks. Move them to a plate, tent loosely with foil and rest for 8 minutes, because they reach about 130°F (54°C). Wipe the skillet out lightly and keep it for the shrimp.A deep brown, glossy crust with cracked pepper on top, as in the photo.⏱ 4 min timer, per side
3. Broil the lobsterSet the lobster tails on a sheet pan and brush the meat generously with the garlic butter. Broil for 8 to 10 minutes, brushing again halfway, until the meat is opaque and white and reaches 140°F (60°C). Spoon any butter from the pan over the top.Lobster meat opaque white, with an orange-red, buttery, spiced crust and flecks of parsley.⏱ 9 min timer, broil lobster
4. Boil the angel hair and sear the shrimpAdd the 1 tbsp salt to the boiling water and cook the angel hair for 4 minutes, until al dente. Scoop out ¼ cup of pasta water, then drain. While it cooks, toss the shrimp with the ½ tsp salt and ¼ tsp paprika. Heat the olive oil in the skillet over medium-high heat and cook the shrimp for 1 to 2 minutes per side, until pink and just opaque. Move them to a plate.Pink, curled shrimp that are just cooked through, with the pasta still slightly firm.⏱ 4 min timer, angel hair
5. Make the creamy spinach sauceLower the heat to medium and melt the 1 tbsp butter in the skillet. Cook the garlic and red bell pepper for 1 minute. Add the spinach and stir until it wilts, about 1 minute. Pour in the broth and cream, add the Italian seasoning, red pepper flakes and black pepper, and simmer for about 3 minutes until slightly thickened. Stir in the Parmesan until smooth.A light, silky cream sauce flecked with red pepper and glossy, dark green spinach.⏱ 3 min timer, simmer sauce
6. Toss and plateAdd the angel hair and shrimp to the sauce and toss gently over low heat, adding a splash of the pasta water if it looks tight. Divide the pasta among two plates, and add a steak and a lobster tail to each. Spoon the pan butter over the lobster and serve right away.Shrimp and spinach tangled through creamy angel hair, with the ribeye and lobster tail on the same plate.

• Thaw the lobster tails overnight in the fridge. Cooking them from frozen makes the meat rubbery.
• Check the lobster with a thermometer. It is done at 140°F (60°C), when the meat is opaque white. Overcooked lobster turns tough.
• Pat the steaks dry and sear them in a very hot pan. That gives you the dark, shiny crust. Don’t move them while they sear.
• Steak doneness: pull the steaks at 115°F (46°C) for rare, 125°F (52°C) for medium-rare, 135°F (57°C) for medium. They rise about 5°F as they rest.
• Don’t overcook the shrimp. They are done when they curl into a loose C. A tight O means overcooked.
• Keep the angel hair slightly firm. It cooks fast and keeps softening in the sauce, so drain it a minute early if you’re unsure.
• Add the Parmesan off a low simmer. A boiling sauce can turn grainy. Use pasta water to loosen it if it tightens up.
• Work in this order: steaks rest while the lobster broils, so everything lands hot together.
• Scaling: The servings buttons change the ingredient list. Step text keeps the original 2-serving amounts. For more steaks, cook them in batches and rest them together.

Nutrition is an estimate per serving. Contains shellfish, dairy and wheat.

Easy swaps

Lobster: use extra jumbo shrimp, scallops or crab legs. Broil shrimp for 4 to 5 minutes, and crab legs for 5 minutes just to warm them through.

Steak: use New York strip, filet or sirloin. Filet needs a little less searing time per side.

Pasta: use thin spaghetti, linguine or capellini in place of angel hair, and cook it according to the package.

Spinach: use baby kale or arugula, stirred in off the heat so it just wilts.

Lighter sauce: use half-and-half in place of the cream and expect a thinner sauce.

Heat: add more cayenne to the lobster butter, or extra red pepper flakes to the sauce.

Dairy-free: use olive oil in place of the butter, full-fat coconut milk in place of the cream, and skip the Parmesan. The flavor will differ from the photo.

Storage and reheating

Fridge: store each part separately in airtight containers for up to 2 days.

Reheat pasta: warm it in a skillet with a splash of cream or broth over low heat, stirring gently.

Reheat seafood and steak: warm gently in a low oven at 275°F (135°C), tented with foil, for 10 minutes. High heat makes both tough.

Freezer: not recommended.