• Cooking Time: 55 minutes
• Servings: 4
• Preparation Time: 25 minutes
• Steak & Shrimp:
• 2 unpeeled large russet potatoes, cut lengthwise into 1-inch wedges
• 6 tablespoons butter, melted
• 1/2 teaspoon salt
• 1/2 lb asparagus spears, trimmed (TIP: use larger spears)
• 1 tablespoon grill seasoning
• 1 grass-fed beef T-bone steak (1 lb)
• 2 tablespoons organic tomato paste (from 6-oz can)
• 2 teaspoons Dijon mustard
• 1 lb uncooked deveined peeled extra-large shrimp (16 to 20 per lb), with tails left on (TIP: the bigger they are the more impressive the presentation)
• 2 tablespoons chopped fresh Italian (flat-leaf) parsley leaves
• 1 tablespoon chopped fresh thyme leaves
• Champagne Lobster
• 1 cup water
• 
1 onion, sliced
• 
2 cloves garlic, crushed

• ½ teaspoon red pepper flakes
• 
1 tablespoon coarse sea salt

• 3 cups champagne
• 
2 lobsters


1. Position oven rack 4 inches from broiler. Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
3. In pie plate or shallow dish, mix potatoes, 2 tablespoons of the melted butter and the salt. Spread potatoes in single layer on pan. Roast 20 minutes.
5. Meanwhile, mix 1 tablespoon of the melted butter and the asparagus; set aside.
7. Prep Champagne Lobster. You will cook it for 12 minutes, so try to time it so everything is done at the same time. Pour the water into the bottom of a large pot over medium heat. Add the onion, garlic, red pepper, and salt to the water and bring to a boil. Stir in the champagne and return the mixture to a boil. Place the lobsters in a steamer basket and lower into the pot. Steam the lobsters until they turn a bright red color, about 12 minutes.

9. Back to the veggies and steak. Transfer potatoes on to the 18x13-inch sheet pan you sprayed earlier, making room for asparagus and steak. Add asparagus to pan.
11. On the pie plate you made the potatoes with, mix 2 tablespoons of the melted butter and the grill seasoning; add steak, and turn to coat.
13. Add steak to sheet pan, and pour any remaining butter mixture from pie plate over steak; put sheet pan in oven and roast for 9 minutes. Remove pan from oven. Set oven control to broil. Turn steak.

15. Meanwhile, in medium bowl, mix remaining 1 tablespoon melted butter, the tomato paste and mustard. Add shrimp; toss to coat. Add shrimp in single layer to sheet pan around steak and potatoes, placing on top of vegetables as needed. Broil 3 to 5 minutes or until shrimp are cooked through and steak is cooked to desired temperature (135°F for medium). Top with herbs.
17. Take everything out - and voila! A triple threat surf & Turf.

Why settle for the rest when you can have the best? Nothing beats my triple-threat version of Surf & Turf with steak, lobster and jumbo shrimp. I ordered this delicious feast when I was in Aspen. The chef gave me the recipe and it’s now my go-to meal for any celebration.