RECIPE / ONE REALIZATION
Herb-infused butter slowly melting over juicy steaks and lobster tails — this, in short, is the result of this recipe. Since the steaks are prepared in a skillet and the lobster tails in an oven, this recipe is perfect if you do not have a grill.
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RECIPE INGREDIENTS
METHOD
Mince the garlic and heat 2 tsp olive oil in a small skillet. Sauté the garlic shortly, so it becomes soft and set aside.
Now, prepare the herb mixture. Mince the parsley and thyme, chop the green onions, and grate the lemon. Combine them with salt, pepper, cayenne pepper, and sautéed garlic in a small bowl. Reserve 1/2 cup of the mixture for crumb topping, and mix the rest of it with softened butter. Form the mixture into a 1-inch-thick log, cover with plastic wrap, and place into a refrigerator for 30 minutes, so it becomes firm.
Next, prepare the crumb topping by combining bread crumbs, melted butter, and 1/2 cup herb mixture.
Cut the lobster tails in half lengthwise, remove the shell and the cartilage and reserve the meat.
Preheat the oven to 375˚F. Arrange the lobster tails on a baking sheet and sprinkle them with bread crumb topping. Bake for 15-20 minutes. The breadcrumbs should turn golden brown, and the meat opaque.
In the meantime, season the tenderloin steaks with coarsely ground pepper and heat 2 tbsp of olive oil in a large skillet. Cook the meat to your liking using a meat thermometer: 145˚F for medium-rare, 160 ˚F for medium, 170 ˚F for well-done).
Arrange the steaks and the lobster tails on 4 serving plates. Top each steak and lobster tail with a 1/4-inch-thick slice of herb butter and serve.
OTHER REALIZATIONS
American chef Kyle Bailey, a graduate of The Culinary Institute of America, once named "The People's Best New Chef" by Food & Wine, is responsible for putting together this version of surf and turf. The meat and the seafood — in this case, shrimp — are prepared on a grill. The meat is rubbed with a dry marinade and must be marinated for 2-8 hours, while the shrimp are skewered and brushed with a spicy red sauce.
This version of surf and turf is the creation of the famous cook, TV personality, and author Rachael Ray. The surf is represented with scallops, and the turf with juicy beef tournedos drizzled with a sweet vermouth-infused Manhattan sauce. Elegant lemony asparagus spears are served on the side.
USEFUL NOTES
Red meat, most commonly beef, is the preferred option for surf and turf. Various kinds of steaks, such as sirloin, tenderloin, rump steak, flank steak, strip steak, and tournedos can be used. The steak can be marinated or non-marinated, depending on the recipe, and grilled or cooked in a pan until it is medium-rare or medium. If you marinate the meat in the fridge, remove it at least 30 minutes before grilling, so it warms up to room temperature. The rule is to cook the meat first so it can rest while seafood is prepared.
When it comes to seafood, lobster, shrimps, prawns, and scallops are most commonly used for surf and turf. There are occasional surf and turf recipes which include fish such as tuna, mackerel, or salmon, but crustaceans are still the most popular option. Lobster, shrimps, and prawns can be used fresh or frozen. Their shell and the central vein need to be removed, but the tail fan is usually left for decorative purposes. Lobster, on the other hand, is often served whole, especially if steamed. If you decide to serve just the lobster tail meat, remove the head, cut the upper part of the shell from head to tail using scissors, then crack the bottom and gently release the meat. If you grill the seafood, do it after you are done with the meat. Alternatively, it can be oven-baked, pan-cooked, steamed, or fried.
There is a whole array of sauces which can be served with surf and turf, but herb-infused butter scooped on top of the steak is the most common. Other options include Manhattan sauce based on butter and sweet vermouth, garlic sauce, and lemon-mustard sauce.