Surf And Turf For Two Recipes

STEAK AND LOBSTER TAILS: SURF AND TURF FOR TWO

Steps:

• Preheat the oven to 425 °F.
• Remove the steak from the fridge 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate.
• Using kitchen shears (scissors), cut the tails down the center, through the end of the tail, on both the underside and top of the shell. Use a knife to slice the lobster meat in half, separating into two equal halves. (keeping lobster in the shell). Set aside.
• Combine 2 tablespoons melted butter, juice from half a lemon, garlic, and parsley in a small bowl. Stir until combined. Set aside. Combine Parmesan cheese and Ritz crackers in a Ziploc bag and crush until crackers are finely crushed.
• Season lobster tails with salt and pepper. Liberally baste the flesh side of each lobster tail with melted garlic herb butter and place on a baking sheet flesh side up. Sprinkle tails liberally with crushed Ritz mix and set aside.
• Cut the strip steak in half widthwise, season both sides generously with salt and pepper, and set aside.
• Add other 2 tablespoons of butter to an oven safe cast iron skillet and turn up high, allow the skillet to become very hot first. At this time, add the lobster tails to the oven and bake for 15 minutes.
• Place the strip steaks face down and sear undisturbed for 2 minutes. Flip the steaks and sear for an additional 2 minutes. This will give your steak a nice seared edge.
• Add a clove of garlic and a sprig of fresh rosemary and immediately transfer your skillet directly to the oven. [WARNING] skillet may be hot, handle with oven mitts. For rare, bake for 4-5 minutes. Medium rare, 5-6 minutes. Medium, 6-7 minutes. Remember, depending on the size of the steak, the more or less time it will take. This recipe is ideal for a 12-14 ounce strip steak.
• Remove steaks from the oven. Using a spoon, drizzle the pan drippings from the skillet over each steak. Let rest for 5 minutes before serving. After 5 minutes, your lobster tail should be ready. Serve each steak portion with 2 halves of lobster tails. Garnish each steak with a clove of roasted garlic and a portion of rosemary if desired.

SURF AND TURF FOR TWO

Steps:

• Whisk 1 tablespoon olive oil, butter, onion, wine, Worcestershire sauce, lemon juice, parsley, seafood seasoning, garlic, and black pepper together in a bowl; add shrimp. Toss to coat evenly. Cover bowl with plastic wrap and refrigerate for flavors to blend, at least 15 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Coat steaks with 2 teaspoons olive oil; sprinkle with steak seasoning.
• Cook steaks until they are beginning to firm and have reached your desired doneness, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer steaks to a platter and loosely tent with a piece of aluminum foil.
• Remove shrimp from marinade and grill until they are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes per side.

SURF AND TURF STEAK AND LOBSTER TAIL FOR TWO

Steps:

• Preheat oven to 425°F. Rinse lobster tails, pat dry and place on a baking sheet. Pat steak dry and season with a teaspoon salt and pepper. Set aside.
• In a small bowl, combine butter, lemon juice, garlic powder and parsley. Set aside.
• Using shears, cut the lobster shells down the center to the base, stopping before cutting through the base. Using a spoon, separate the lobster from the shell.
• Open up the shell a little bit, grab the meat and pull it up and over the shell, squeezing the shell back together and letting the meat rest on top of the seam. Make a shallow cut along the center of the meat and layer it over the sides of the shell.
• Melt 2 tablespoons of the compound butter. Brush the lobster meat with the butter.
• Heat 1 tablespoon of olive oil in a medium, oven safe skillet over medium high heat. Add steaks to the skillet and sear for 2 minutes on each side. Place the steaks in the oven and cook for 4-5 minutes for rare to medium rare. Remove from heat and let rest for 5 minutes.
• As soon as you start searing the steaks, put the lobsters in the oven on a middle rack. Bake for 10-15 minutes, until lobster is firm and opaque but not rubbery.
• Top both the steak and lobster with slabs of the compound butter. Serve immediately.

SURF AND TURF FOR TWO

Steps:

• Make the herb oil: Pulse the parsley, chives and olive oil in a mini food processor until smooth. Thin with water, if necessary, and add 1/4 teaspoon each salt and pepper. Transfer to a small bowl, cover and set aside. (This can be done up to 2 hours ahead.)
• Prepare the surf and turf: Toss the shrimp, olive oil, lemon juice, chopped thyme, and pepper to taste in a bowl. Wrap each shrimp with a piece of pancetta. Preheat the broiler. Arrange the shrimp on a foil-lined broiler pan. Season the beef with sea salt and pepper, press the thyme sprigs into the meat and set aside. Snap off the tough ends of the asparagus. Put the asparagus in a microwave-safe dish with 1/4 cup water and a pinch of sea salt. Heat a medium ovenproof skillet over high heat and add the butter. When the foam subsides, sear the beef until golden brown, about 3 minutes per side. Using tongs, hold the meat and brown the sides. Transfer the skillet to the broiler and cook until a thermometer inserted into the beef registers 125 degrees F for medium rare, about 4 more minutes. Transfer to a cutting board to rest while you cook the shrimp.
• Broil the shrimp until the pancetta is crisp, about 2 minutes per side. Meanwhile, microwave the asparagus until tender, about 2 minutes. Slice the beef into 4 pieces. Serve with the shrimp, herb oil and asparagus.