Surf and Turf from Hyde Park Prime Steakhouse

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Surf and Turf

Chef Zak Batton

Hyde Park Prime Steakhouse

Ingredients:

⦁    Steak of Your Choice

⦁    Salt and Pepper (To Taste)

⦁    Lobster Tail  (Size of Your Choice)

⦁    4 oz. Beurre Monte

⦁    Lemon Garnish

Beurre Monte:

⦁    ½ oz. White Vinegar

⦁    1 cup Water

⦁    1 Tbs. Chopped Shallots

⦁    1 lbs. Unsalted Butter

Procedure:

⦁    Season your steak with salt and pepper and cook to your desired temperature

⦁    Split the tail down the center with knife, pull meat out of the tail leaving meat attached at tail, remove the vein and rinse off;

⦁    Place in the beurre monte and turn on low heat; depending on the size of the tail it could take 8 minutes for a 6 oz. tail or 15 to 20 minutes for a 1 lbs. lobster tail (you are looking for 145⁰ internal temperature to know the lobster tail is done)

⦁    If you like to have a little color or sear on your lobster tail, place in a hot sauté pan for 2 minutes and place in to the buerre monte. (You’ll want to cook it less in there due to searing it)

⦁    Place the steak on the plate with the lobster stacked up next to it

⦁    Use the beurre monte on the side to enhance the

lobster as a butter sauce (dip)

⦁    Place water, shallots and vinegar in a medium sized sauce pot on high heat and bring to a boil

⦁    Turn the temperature to medium and slowly add the butter in stirring until all butter is incorporated (should look like a butter sauce)

⦁    Strain and it’s ready for your lobster