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Recipes: Entrées

Rastafari Surf and Turf

Butter Poached Lobster with Lime Garlic Butter, Filet Mignon, and Three Sauces

Winner of November 2015 VICL Charter Yacht Show Culinary Competition: Chef Nia Mora aboard Catamaran Pisces.

Entrees - Rastafari Surf and Turf

HINT: Make your sauces beforehand so they are ready to serve when your steak and lobster are ready.

Yellow Sauce: Mango

Blend to a puree.

Red Sauce: Honey Chipotle

Prepare chilies by cracking open and removing seeds, veins, and stems. Cover with hot water. Soak for 1 hour. Drain, but reserve the soaking liquid. Place pepper skins in blender and add enough of the reserved water so chilies are somewhat covered. Add remaining ingredients and blend until thick and smooth. Be careful with the amount of chilies you use in this recipe, its spicy!

Green Sauce: Salsa Verde

Place all ingredients in a blender. Slowly add one teaspoon of white wine vinegar at a time until you achieve a creamy, yet well balanced sauce. All the fresh ingredients will give you a wonderful sauce.

Garlic Lime Butter Sauce

Heat 1/4 cup of butter on low until melted. Add sliced garlic until fragrant. (Do not burn the butter or garlic). Remove from heat and add juice from half a lime. Carefully strain the sauce to remove the garlic. Serve this sauce with the lobster and steak.

For The Steak

Preheat oven to 275°F. Crust steak in salt and pepper. (Use more salt than you think you need). Oven cook steak on rack for 40 to 60 minutes until internal temperature reaches 125°F for medium. Allow steak to rest for 15 minutes. Internal temperature will continue to rise to 135°F. Then, give steak a hard sear in a cast iron pan for 1 to 2 minutes per side before serving.

For The Lobster

Blanch lobster for 2 to 3 minutes in boiling salt water. Remove and place in ice bath. De-shell lobster. Whisk butter on simmer with garlic, fresh herbs, and lemon rind to make it aromatic. Poach lobster in aromatic butter for another 5 to 7 minutes. Remove and serve with steak.

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