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Valentine's Day Surf & Turf (Gluten-Free)
https://www.celiac.com/articles/24674/1/Valentines-Day-Surf-amp-Turf-Gluten-Free/Page1.html
Jefferson Adams

Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.

He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.

 
By Jefferson Adams
Published on 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.


Please all side with this delightful steak and lobster combo.

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

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.