Brunch Boneless Tuscan Steak, Grilled Butter Shrimp & Lobster Scampi Mac & Cheese Baked Potato with Broccolini
Introduction
This ultimate surf-and-turf brunch feast is made to impress! Juicy Tuscan-seasoned steak, buttery grilled shrimp, creamy lobster scampi mac and cheese stuffed into a fluffy baked potato, and tender broccolini create an unforgettable restaurant-style plate right at home.
Why You’ll Love This Recipe
An impressive surf-and-turf meal
Juicy, flavorful Tuscan-style steak
Rich buttery grilled shrimp
Creamy lobster scampi mac and cheese
Loaded, comforting baked potatoes
A fresh and flavorful broccolini side
Ingredients
For the Tuscan Steak
2 boneless steaks
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon paprika
Salt and black pepper, to taste
1 tablespoon butter
For the Grilled Butter Shrimp
1 pound large shrimp, peeled and deveined
3 tablespoons melted butter
2 cloves garlic, minced
1 teaspoon lemon juice
½ teaspoon paprika
Salt and black pepper
Fresh parsley
For the Lobster Scampi Mac & Cheese
1 cup cooked macaroni
1 cup cooked lobster meat, chopped
1 tablespoon butter
2 cloves garlic, minced
½ cup heavy cream
1 cup shredded mozzarella cheese
½ cup shredded cheddar cheese
¼ cup grated Parmesan
Salt and black pepper
Fresh parsley
For the Baked Potatoes
2 large baking potatoes
Olive oil
Salt
For the Broccolini
1 bunch broccolini
1 tablespoon olive oil
1 clove garlic, minced
Salt and black pepper
Lemon wedges
Instructions
1. Bake the Potatoes
Preheat the oven to 400°F (200°C).
Rub the potatoes with olive oil and sprinkle with salt. Bake for 50–60 minutes, until tender.
2. Make the Lobster Scampi Mac & Cheese
Cook the macaroni according to the package instructions.
Melt butter in a skillet and sauté the garlic for about 30 seconds. Add the heavy cream and bring to a gentle simmer.
Stir in the mozzarella, cheddar, and Parmesan until smooth and creamy.
Fold in the cooked macaroni and lobster meat. Season with salt, pepper, and fresh parsley.
3. Cook the Tuscan Steak
Rub the steaks with olive oil, garlic, Italian seasoning, paprika, salt, and pepper.
Heat a grill pan or skillet over high heat. Cook the steaks to your preferred doneness.
During the final minute, add butter and spoon it over the steak.
Allow the steaks to rest for 5–10 minutes before serving.
4. Grill the Butter Shrimp
Combine the shrimp with melted butter, garlic, lemon juice, paprika, salt, and pepper.
Grill for about 2–3 minutes per side, until pink and cooked through.
Finish with fresh parsley.
5. Cook the Broccolini
Heat olive oil in a skillet over medium-high heat.
Add the broccolini and cook for 4–6 minutes until tender-crisp.
Add garlic during the final minute and season with salt and pepper.
Finish with a squeeze of fresh lemon juice.
6. Assemble the Feast
Slice open each baked potato and fluff the inside with a fork.
Generously fill the potatoes with the creamy lobster scampi mac and cheese.
Plate alongside the juicy Tuscan steak, buttery grilled shrimp, and fresh broccolini.
Tips for the Ultimate Brunch Plate
Let the steak rest before slicing to keep it juicy.
Don’t overcook the shrimp—they cook very quickly.
Use freshly cooked lobster for the best flavor.
Bake the potatoes until completely soft and fluffy.
Broil the stuffed potatoes for a few minutes for an extra golden cheesy top.
Serving Suggestions
Serve this incredible brunch feast with:
Sparkling drinks
Extra lemon wedges
Warm garlic bread
A light fresh salad
Conclusion
This Boneless Tuscan Steak, Grilled Butter Shrimp & Lobster Scampi Mac & Cheese Baked Potato with Broccolini is a bold, luxurious brunch that’s guaranteed to impress.