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  • Jefferson Adams

    Valentine's Day Surf & Turf (Gluten-Free)

    Jefferson Adams


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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

      Please all side with this delightful steak and lobster combo.


    Caption: Cover all your romantic dinner bases with steak and lobster. Photo: CC--Jeffreyww

    Celiac.com 02/14/2017 - This recipe for Valentine's Day Surf and Turf is the culinary embodiment of love, and a great way to please both the meat eater and the seafood lover. A good surf and turf can please even the most divergent eaters. Not only is it Valentine's Day coming up, it still lobster season. That means there will be plenty of fresh lobsters on offer at your favorite seafood markets. Here's an easy way to please both the meat eater and the seafood lover and look good doing it.

    Ingredients:

    • 8 ounces lobster tail, cleaned and chopped
    • 2 (8 ounce) filet mignon steaks
    • 4 teaspoons kosher salt
    • 4 teaspoons fresh cracked pepper
    • 8 tablespoons unsalted butter, softened (1 stick, divided)
    • 1 tablespoon olive oil
    • 2 garlic cloves, minced
    • 1 tablespoon fresh parsley, chopped
    • 1 tablespoon fresh thyme, chopped
    • 1 teaspoon lemon zest



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    Directions:
    Coat filets with salt and pepper and set aside for 20 minutes until room temperature.

    Mix together ½ stick softened butter with minced garlic, chopped herbs and lemon zest. Form into a log and refrigerate.

    Generously season the filets with salt and pepper, approximately 1 teaspoon of salt per side.

    Heat oven to 400 degrees.

    Heat the remainder ½ stick butter and the vegetable oil in a cast iron skillet to a high temperature.

    Sear the filets in the hot pan for about 2-3 minutes per side or until a nice brown crust forms.

    Keep spooning the residual butter in the pan on top of the meat while the steaks are searing.

    Once both sides are seared, carefully place the entire skillet with steak in the center of the hot oven for about 6-8 minutes, depending upon thickness.

    In the last minute of cooking, place a slice of compound butter on top of the steaks.

    Remove done steaks to a plate to rest 5 minutes or so.

    Using the same pan, stir in chopped lobster meat, and a bit of the compound butter, and cook 2-3 minutes until lobster turns white.

    Place cooked lobster under hot broiler until the lobster begins to brown. Remove

    Spoon cooked chopped lobster meat over cooked filets.

    Heat the remaining ¼ cup of butter in a small saucepan over medium-high heat until melted and aromatic.

    Spoon the butter over the lobster and steaks, and serve hot.

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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