Surf  ’n’ Turf STEAK TARTARE with Vanilla Butter Poached  Lobster

  • 1 live lobster (about 1 ¼ lb), steamed and meat removed (see pages 17–23)
  • 1 lb beef tenderloin (center cut)
  • 1 egg yolk
  • 4 small anchovy fillets
  • 1⁄3  cup capers, drained
  • 1⁄3  cup cornichons, drained
  • 1/4 cup minced fresh flat-leaf parsley
  • 2 Tbsp Dijon mustard
  • 2 tsp Worcestershire sauce
  • Kosher salt and freshly ground pepper
  • 1/4 cup canola oil
  • 1/4 cup salted butter
  • 1 vanilla bean, split in two and seeded (seeds reserved)
  • 4 cups salted kettle chips

 

Having tried countless variations of steak tartare, I’ve come to the conclusion that my recipe is my personal favorite! Make sure to ask your butcher for his or her best tenderloin to ensure the freshest meat. Feel free to add your own personal twist by adding jalapeños or fried onion strings, or skip the meat altogether and use vegetables instead.

 

1. Cut the lobster meat into large bite-sized pieces and place it in a bowl. Set aside.

2. Slice the beef tenderloin into very thin pieces and then dice. Transfer the beef to a bowl, cover with plastic wrap, and refrigerate until needed.

3. In a food processor, combine the egg yolk, anchovies, capers, cornichons, parsley, mustard, and Worcestershire sauce.

4. Pulse until finely chopped. Season to taste with salt and pepper. With the machine running, slowly add the oil until emulsified. You are looking for a thick mixture that will help bind the meat together later. Transfer to a medium-sized bowl and set aside.

5. In a small saucepan, bring the butter and vanilla bean seeds to a simmer over low heat. Add the lobster meat and cook for 2 to 3 minutes, or until completely heated through and evenly coated with vanilla butter. Remove from the heat and set aside.

6. Remove the diced beef tenderloin from the refrigerator and add it to the egg yolk mixture. Mix well to create the tartare.

7. Using a 2-inch mold, place a small mound of tartare in the center of each of eight  plates.  Press the tartare  firmly  into the mold. Gently remove the mold and top the steak with the vanilla butter–coated lobster meat.

8. Serve with kettle chips on the side.

SERVES 8

 

Oysters Caesar-Style

 

  • 1 live lobster (about 1 ¼ lb), boiled and meat removed (see pages 17–23)
  • 1 small Roma tomato, diced
  • 2 oz vodka
  • 2 dashes of hot sauce
  • Dash of Worcestershire sauce
  • Juice of 1 lime
  • Sea salt and freshly ground pepper
  • ½ cup kosher salt (for oyster bed)
  • 12 fresh oysters, washed
  • ¼ cup microgreens (pea shoots or micro basil)

 

Caesars are all the rage in Canada, but I know my friends down south like a Bloody Mary. Take your favorite Caesar or Bloody Mary flavors and pop them into an oyster! This is such an easy way to kick your fresh oysters up a notch. Drink your favorite beer with these.

1. Finely chop the lobster meat, place it in a bowl, and put in the refrigerator to cool.

2. Once the lobster is cool, mix in the tomato, vodka, hot sauce, Worcestershire sauce, lime juice, and salt and pepper to taste. Chill in the refrigerator while you prepare the oysters.

3. Place the kosher salt on a serving platter or large plate as a bed for the oysters.

4. Using an oyster knife, open each oyster, ensuring they are clean and their muscle cord is cut at the bottom of the shell. Place them on the kosher salt (discarding  the top shells) and evenly top with the Caesar mixture. Garnish with microgreens.

SERVES 4