Steak & Lobster, Easy Peasy

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A Symphony of Flavors

Steak and lobster, a classic pairing that has captivated palates for centuries. This recipe takes this timeless duo to new heights, infusing it with global flavors and innovative techniques. The result is a culinary masterpiece that celebrates the richness of diverse culinary traditions.

Ingredients:

Surf and Turf (Steak and Lobster) Recipe
Surf and Turf (Steak and Lobster) Recipe

Image Source: thecookierookie.com

For the Steak:

  • 2 (12 oz) prime rib steaks, bone-in or boneless
  • Kosher salt
  • Freshly ground black pepper
  • Olive oil

    • For the Lobster:

  • 2 live lobsters, about 1.5 pounds each
  • Kosher salt
  • Freshly ground black pepper
  • Olive oil
  • 1 stick unsalted butter, melted
  • 1/4 cup fresh lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon Old Bay seasoning
  • 1/4 teaspoon cayenne pepper

    • For the Sauce:

  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups beef broth
  • 1 cup heavy cream
  • 1/4 cup dry sherry
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper to taste

    • Preparation:

    Total Time: 1 hour 30 minutes

    Prep Time: 30 minutes
    Cook Time: 1 hour

    For the Steak:

    1. Season the Steak: Generously season both sides of the steaks with salt and pepper.
    2. Sear the Steak: Heat a cast-iron skillet over high heat. Add a drizzle of olive oil and sear the steaks for 2-3 minutes per side for medium-rare.
    3. Rest the Steak: Transfer the steaks to a cutting board and let them rest for 10 minutes before slicing.

    For the Lobster:

    1. Cook the Lobster: Bring a large pot of salted water to a rolling boil. Carefully add the lobsters, cover, and cook for 8-10 minutes.
    2. Shock the Lobster: Immediately transfer the cooked lobsters to an ice bath to stop the cooking process.
    3. Split the Lobster: Once cool, split the lobsters in half lengthwise.
    4. Butter and Broil: Brush the cut sides of the lobster with melted butter, lemon juice, garlic, Old Bay seasoning, and cayenne pepper. Broil for 2-3 minutes, or until the lobster meat is golden brown and slightly crispy.

    For the Sauce:

    1. Make a Roux: Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, or until the roux is golden brown.
    2. Add Liquid: Gradually whisk in the beef broth, heavy cream, sherry, Dijon mustard, and Worcestershire sauce.
    3. Simmer and Season: Bring the sauce to a simmer and cook, stirring occasionally, until thickened. Season with salt and pepper to taste.

    Serving Suggestions:

    Plating: Arrange the seared steak and broiled lobster tails on a platter. Drizzle the rich, creamy sauce over the dish.

  • Side Dishes: Pair with roasted root vegetables, truffle mashed potatoes, or a light green salad.
  • Garnishes: Garnish with fresh herbs like parsley or chives, and a squeeze of lemon juice.

    • A Global Culinary Fusion

    This dish is a testament to the power of culinary fusion, blending the robust flavors of classic steak and lobster with global influences. The rich, savory sauce is reminiscent of French cuisine, while the bold spices and techniques nod to American and Asian culinary traditions. It’s a symphony of flavors that celebrates the diversity of food and the creativity of the human spirit.