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Surf’n’Turf

SERVES 2

Ingredients

2 entrecôtes – 400 grams each
1 live lobster
1 cup butter, softened
½ kg fingerling potatoes
Bunch of fresh herbs (parsley, cilantro, chives)
Zest of ½ lemon

Method

Bring a big pan of water to a boil and tip the lobster in head first. Cook for 5-7 minutes. Take out of the pan, drain and cut in half lengthwise.

Melt two tablespoons of butter in a skillet. Place the potatoes cut side down in the butter to give them a nice sear. Lower the heat and leave the potatoes to cook for 20 minutes, tossing every occassionally. Season with salt.

Half an hour before grilling, take the entrecôtes out of the fridge to bring them to room temperature. Pat dry with paper towels, lightly brush with a little butter, and grill 2½ minutes on each side (for medium rare; or longer if you prefer) Season with salt and pepper and cover with aluminium foil to rest for 20 minutes.

Heat the oven grill to 230 degrees. Mix the softened butter with the chopped herbs, lemon zest and salt and pepper. Cover and place in the fridge.

Put the lobster halves in an oven tray, drizzle 2 tablespoons of herb butter over each, and grill for 3 minutes. Serve the entrecôtes topped with a lobster halve, potatoes and more herb butter.

RECIPES AND FOOD STYLING: YORINDE SLEEGERS

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