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Surf and Turf




Source of Recipe


Harry Caray's


Recipe Introduction


Preparation Time: 15 minutes
Cook Time: 20 minutes
Servings: 4

The big lobster tails called for in this recipe tend to be very pricey, more so even than prime filet mignon; but that’s the point of surf and turf. It is essential to any topflight steakhouse menu because it is the height of luxury – two of nature’s richest foods combined on a single plate.


Recipe Link: http://roadfood.com

List of Ingredients




4 (9-ounce) beef tenderloins (filet mignon)
Lawry’s seasoning salt
Ground black pepper to taste
4 (12-14 ounce) cold water, Australian lobster tails
1/2 teaspoon paprika
Juice of 1 lemon
2 cups clarified butter
1 cup homemade chicken stock (page 000), or equivalent amount canned chicken broth (if using chicken broth, reduce the salt in the recipe)
8 lemon wedges
4 sprigs parsley


Recipe



Preheat the oven to 400 degrees.

Season the tenderloins with the Lawry’s seasoning salt and black pepper.

Mark the tenderloins on a grill or broil in the oven on each side for 1 minute.

Place the tenderloins on a baking dish and set aside.

Carefully cut the top of the lobster tail shells lengthwise beginning from the tail, making sure you do not cut all the way through the lobster meat.

Pull the lobster meat out through the split shell from the top of the body, leaving the meat attached to the shell at the tail of the lobster.

Score the underside of the lobster tail meat and lay the tail meat back on top of the shell. This will keep the lobster meat from curling up during the cooking process.

Season the lobster tails with the Lawry’s seasoning salt, black pepper and a pinch of paprika. Sprinkle the lobster tails with lemon juice and brush them with some of the clarified butter.

Place the seasoned lobster tails in a separate baking dish. Pour the chicken stock into the bottom of the baking dish.

Bake the lobster tails in the oven for 10 to 12 minutes.

Bake the tenderloins in the oven to the desired temperature.

Serve on individual platters with one filet and one lobster tail on each plate.

Garnish each platter with a ramekin of clarified butter, two lemon wedges and a sprig of parsley.

Makes 4 big surf and turfs.