Ultimate Surf’N’Turf

surfturf1This Recipe was a real luxury, and to be honest I usually prefer crab, but a couple of lively Aberdeenshire lobsters came my way, so I thought they’d go well with a dry aged Aberdeen Angus steak from Andrew Gordon Butchers in an ultimate Surf’N’Turf combo.

I like meals like this, super quality ingredients cooked simply without fuss, so I popped the steak on a super hot grill for a few minutes each side until cooked rare and still mooing, but with a wonderful char on the outside. While these were resting, I dispatched the lobsters, and cut in half  before placing on the hot grill for a few minutes each side, I placed a knob of butter with some chopped chives and parsley and a squeeze of lemon to melt on the cut side of the lobsters, before serving with the rested steak and a side salad.

The glass of prosecco only added to the luxury…..

6 responses to this post.

  1. I am so with you on keeping things simple with quality ingredients …

    Reply

  2. This looks absolutely incredible, the most deluxe surf’n’turf imaginable!

    Reply

  3. I love crab and lobster – that looks delicious regardless 😉

    Reply

  4. Posted by Nick on August 31, 2013 at 7:50 am

    Marcus, this is not food porn but food art. Quality, provenance, simplicity, cooking competence all adds to contentment. Well done and best wishes for the competition at Meatopia. With your spirit you will do just fine there.

    Nick Webley

    07974 827618/01267 231039

    Reply

  5. That looks so good!

    Reply

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