The Ultimate Surf 'n Turf Pasta: Confit Garlic Alfredo with Steak and Lobster

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Celebrate love at first bite with this romantic Italian-style surf and turf dinner. This simple recipe features tender, juicy Omaha Steaks Butcher's Cut Ribeyes, decadent lobster tail skewers, creamy confit garlic Alfredo sauce, and perfectly cooked al dente pasta.

How to make confit garlic Alfredo with steak and lobster:
Roast the garlic cloves, olive oil, and thyme at 250 degrees for 2 hours. Mash 10 cloves of garlic with the side of a knife and add it to 6 tbsp of melted butter. Whisk in 2 cups of heavy whipping cream and 1 cup shredded parmesan cheese. Season with salt and pepper and add in 2 tbsp of cornstarch that has been mixed with a splash of cream. Whisk on medium heat until slightly thickened. Enjoy it with perfectly cooked lobster tail skewers and medium-rare steak!

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Check out more Valentine's Day recipes on the Omaha Steaks blog:
https://www.omahasteaks.com/blog/recipes/holiday-recipes/valentines-day-recipes/

View more Omaha Steaks recipes:
https://youtube.com/playlist?list=PLP8IHIdeAcai1MXl9RX6o2RMHJhigHxYC
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