The Once A Year Surf And Turf Recipe

How to make it

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• 1. Prep all the stuff. Line up all the ingredients and be ready. Snap the asparagus spears and discard the tough bottom ends. Good addition for veggie broth.
• 2. Bake the potatoes and keep warm.
• 3. Make the Hollandaise sauce and set aside, keep warm.
• 4. Set a big pot of lightly salted water on to boil.
• 5. Get another pot of water, with a steamer rack, ready for the asparagus.
• 6. Fire up the Barbe to steak cooking temp.
• 7. With the lobster water at a rolling boil, baptize the lobster, partially cover the pot and cook for about 10-12 minutes. See Photo
• 8. Get out the steaks, pat dry and paint, both sides, with part of the butter. Set aside.
• 9. When the lobster have about 5 minutes to go, put the asparagus in the steamer and the steaks on the Barbe. See Photo
• 10. Remove the lobster from the water. Detach the tails and claws. Split the tails and devein; crack the claws. Put one batch on each plate. Return the lobster body, etc. to the pot. You’re making lobster broth. Our lobster here are Pacific Crayfish and don’t have claws. I stuck in the claws for those of you who are more fortunate.
• 11. Sear the steaks and cook to desired doneness.
• 12. When the asparagus has steamed for 5 minutes, remove and keep warm.
• 13. When the steaks are done as you like them, remove to plates with the lobster.
• 14. Put a baked potato on each plate.
• 15. Portion out the asparagus to the four plates.
• 16. Drizzle the Hollandaise sauce over the asparagus. See Photo
• 17. Serve with the remaining drawn butter, sour cream, chives and garlic bread.
• A small side salad is nice. For this a special vino is called for. Something like a 2006 Grgich Hills Cabernet Sauvignon.