A variety of foods might be included in a surf and turf, but traditionally, it is an entrée that includes both a portion of meat and a portion of seafood. The meat is usually a steak, while the seafood might be anything from lobster to shrimps or prawns.
American Surf and Turf
Course: MainCuisine: American, DominicianDifficulty: MediumServings
4
servingsPrep time
20
minutesCooking time
35
minutesCalories
300
kcalTotal time
55
minutesA variety of foods might be included in a surf and turf, but traditionally, it is an entrée that includes both a portion of meat and a portion of seafood. The meat is usually a steak, while the seafood might be anything from lobster to shrimps or prawns.
Ingredients
Filet Mignon (or whatever steak you prefer)
8-10oz Lobster Tail
Asparagus
Center Cut Bacon
Butter
Rosemary, Thyme, Garlic
1 lemon
paprika
garlic paste
smoked paprika
salt, pepper, garlic, onion powder, Old Bay
Directions
- Bacon-Wrapped Asparagus
- Cut the ends off asparagus and wrap in center-cut bacon.
- Season to taste and bake at 425 degrees for about 10 minutes or until bacon becomes crispy.
- Lobster Tail:
- Cut down the back of the lobster tail and loosen the meat up.
- Lay meat on top of the shell and season. Melt butter and mix with garlic paste, paprika, and lemon juice.
- Brush the melted butter on the lobster tail and bake at 425 for 10-15 minutes or until lobster is cooked thru (145 degrees)
- Filet Mignon:
- Allow steak to come up to room temperature before cooking.
- Season with salt, pepper, garlic, onion powder.
- Get skillet smoking hot and add high smoke point cooking oil. Lay the steak into the skillet and press down for maximum surface area contact.
- Sear on one side 90 seconds to 2 minutes or until a crust is formed.
- Flip and sear the edges. Reduce heat to medium and add butter, herbs, and garlic, and baste.
- Place in 425 degree oven until steak reaches desired internal temperate. (3-8 minutes depending on preference)
