The Portly Gourmet

Good food doesn't have to be difficult…

Surf and Turf

Who doesn’t love Surf and Turf? I’m not talking the pub standard of some deep fried scampi with a bit of beef thrown on to the plate as token gesture.  I’m talking proper Surf and Turf! Fair enough, my doesn’t have and chips but, if you have some amazing produce who needs some deep fried potatoes?

Lobster surf and turf

I’m lucky enough to be surrounded by some amazing producers of quality food and have the good fortune to be able to buy locally.  My Lobster came from Fish Burwell Ltd and the sirloin came from Hurrels Butchers a really lovely, helpful and traditional butcher.  I will admit one thing, my asparagus did come from the supermarket but who doesn’t love asparagus?

  • 1 Live Lobster
  • 1 Sirloin Steak
  • 5 Asparagus Stalks

Now, if you’re not comfortable with cooking your lobster, get your fishmongers to cook it and even dress it for you. I however have cooked lobster before and to be honest it’s fairly simple stuff.  Put your lobster in the freezer for around half an hour to send it to sleep. Bring the water to the boil and once you have a rolling boil cook the lobster for 10 minutes before removing to cool on the side. That’s it, it really is that simple.

To dress your lobster you’ll need a sharp knife and a robust pair of scissors.  Once your lobster has cooled, take off the claws and then cut from the centre of the head (you’ll see a handy cross on the back of the head) with your knife down through the tail and then through the rest of the head.  With a spoon scoop out the contents of the head, don’t worry if it is green this can happen with native lobsters and you can use it to colour pasta for lobster ravioli if you like.

For the claws take off the small part of the claw by pulling back and take the main claw from the rest of the claw segments. Cut through the claw with a pair of scissors and the claw meat should come out in one piece. Put this into the head cavity. Then, with the small end of a teaspoon scoop out the rest of the meat from the claws and put that into the head cavity as well. You’re lobster is good to go!

Finally you just need to cook your steak and steam the asparagus, its best to oil the meat rather than the pan and also make sure that your pan is super hot to make sure you get a lovely crust. Once the steak and asparagus is done, plate up and enjoy!

PG

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This entry was posted on September 22, 2014 by in Blog.
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