May 4, 2020
Steak and lobster are the ultimate pairing. Know worldwide as ‘surf and turf,’ both tender, buttery lobster and a seared steak are amazing entrees on their own, so they complement each other amazingly well when served together.
If you have a big appetite, a steak and lobster feast will be sure to leave you satisfied. You can also serve smaller portions for a more balanced meal, like a smaller tenderloin, or a steak served ‘family style’ where it’s all sliced up for sharing. Another easy way to balance the portions is to get lobster claws instead of whole lobsters, and these are available at Calgary Co-op, ready to use.
When creating a surf and turf meal, the steak can be a sirloin, tenderloin, or T-bone steak; look for what’s on special at Co-op that’s ready for the grill. Steak has a rich taste and the grilled, smoky flavour is an excellent accompaniment to the tender, creamy-tasting lobster claws.
A well-prepared steak and lobster meal will leave your tastebuds and stomach satisfied. You won’t need much more than some herb-roasted vegetables, some butter-seared mushrooms and a glass of wine with this meal.
If you want to get creative with this pairing, try something like Steak Diane. Steak Diane is a vintage steakhouse classic—for good reason. You sear the steak in a pan, then use the juices and drippings to craft a simple sauce. In restaurants this is often done tableside and flambéed (at least it was when it was hugely popular back in the 50’s and 60’s). Serve with some roasted potatoes or try our Steak Diane with Mushroom Demi and Steamed Lobster and you’ve got a decadent but relatively easy meal.
This week, you can also treat yourself and the family to Herb Crusted Strip Loin with Baked Lobster Claws, a simple way to enjoy these two meats. Fancy a creamy pasta dish instead? This Lobster Claws and Shrimp Linguini is the perfect springtime comfort food to enjoy with a grilled steak.
Herb Crusted Strip Loin with Baked Lobster Claws
Pre-heat oven to 350°F.
Place parsley, green onions, and garlic powder into a food processor and pulse for about 15 seconds. Now place the bread crumbs on top and blend until the bread crumbs turn green and all the ingredients are nicely incorporated.
Generously season steaks with salt and pepper. Add 2 Tbsp. of oil to a cast iron skillet and heat on high until smoking. Add the steaks, 2 Tbsp. butter and 1 sprig of thyme to the skillet. (You may need to do this in batches). Cook until both sides of the steaks are well browned. Make sure to roll the edges of the steaks so they get a nice caramelized crust also.
Place steaks on wire rack on a baking pan. Place in oven and cook the steak until probe thermometer reaches 48°C, about 5-10 minutes.
Remove from the steaks from the oven, flip the steaks, and let rest on a separate rack in a warm place for about 10 minutes.
While the steaks are resting, toss the lobster claws with ¼ cup of butter and the 5 sprigs of thyme. Place on a sheet pan and bake for about 12 minutes until warm.
After steaks have rested, rub mustard onto the top of steaks and then liberally cover with the herb bread crumbs using the mustard to make the herb breading stick.
Flash the steaks and lobster in the oven for about 2-3 minutes. Remove lobsters and steaks from oven, strain off the butter from the lobster and save. Place the steaks and lobster on a platter and serve with reserved lobster butter. Enjoy!
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