Today’s recipe is a wonderful combination of true gourmet comfort foods or at least foods we perceive to be just about heaven on the food scale. It is a trio of foods that just pair up so nice you’ll want to make it again and soon. I am talking about the famous combination of surf and turf with the grill being our focal point. To top this off I serve them up with some cream cheese mashed potatoes that are so silky smooth you’ll never go back to regular mashed again and don’t even get me started on that stuff in the box.
The first anchor of our land and sea pairing is a wonderful grilled pepper steak. This is just the right compliment to go with the otherwise subdued grilled lobster. Although we do pick up the lobster with some chipotle lime butter to give it a bit of life for the most part lobster is a fairly non descript mellow food on its own that is why when paired with the steak it kind of comes to life and balances the taste pallet out.
To go with our land and sea theme we bring a New England favorite and as any New Englander knows the best lobster comes from Maine. Now you could do whole lobsters if you like but the tail is the predominate meat source and it is perfect for grilling. To liven it up a bit we make a homemade chipotle lime butter that brings a nice amount of heat to the very plain lobster taste the fact that we do it on the grill also helps tie in that smoky flavor you’ll find in the chipotle. To connect our land and sea combo we make some homemade cream cheese mashed potatoes to make every mouthful a dream meal come true.
- 4 petite top sirloin stacks, about ¾" - 1" thick
- 1 teaspoons granulated garlic
- 2 tablespoon peppercorns, cracked
- ½ table spoon olive oil
- Salt to taste
- 4 lobster tails
- ½ cup unsalted butter
- 1 chipotle chili, steamed and deseeded
- Fresh chives, chopped
- Juice of half a lime
- 3 pounds red potatoes, peeled
- ¼ cup unsalted butter
- ½ cup light cream
- 8 ounces cream cheese, cubed
- Salt and pepper to taste
- Preheat the grill to high.
- Crack the peppercorns so they are course then blend with the rest of the seasoning.
- Wash the steaks and pat dry with paper towels and allow to come to room temperature.
- When at the proper temperature rub both sides with the olive oils and then season with the herbs and spices on both sides and transfer to a plate to move to the grill.
- Place on the grill and grill for four to five minutes per side depending on how done you like your steak flip with tongs and finish cooking on second side never puncture your meat when grilling.
- Remove to a clean plate and cover with foil and allow to rest for ten minutes.
- Start by running the lobster tails under cool water to clean and then drip most of the water of and with paper towels pat dry.
- Remove most of the tail from the shell leaving end tail attached.
- Place the lobster tails on an indirect heat on a separate part of the grill from the steak.
- Grill for around 4 minutes.
- Flip and cook just a few minutes only about 3 minutes on second side.
- Melt the butter
- Dice the chipotle and pace in a blender with the melted butter squeeze the lime juice in and blend until it is all liquefied.
- Return to the pan just to heat through and transfer to small serving bowls for each plate
- Bring a stock pot of salted water to a boil.
- Cube the potatoes into smaller piece for easier cooking quartered to eighths is good.
- Add the potatoes to the boiling water and cook at a gentle boil until a fork goes into the piece without resistance and pieces start to fall apart about 15 minutes.
- Remove from heat and drain well and add the drained potatoes while still hot to a stand mixer bowl and add the butter to this and blend at a low speed until butter is all melted and incorporated into the potatoes.
- Carefully and slowly mixes in the cream until the potatoes are smooth if too thick add a bit more cream.
- Place the cubed cream cheese into the mixer and turn up the speed one notch at a time until potatoes are light and creamy add salt and pepper to taste and transfer to a serving dish.
This land and sea combination is so elegant you will want to serve it on a special occasion but it is so good you will also not want to wait for one to have it. This is a perfect way to make a bold statement to someone that they are special it is a perfect pairing of land and seafood elements and even the potatoes are something special in this recipe. They are made by adding cream and cream cheese into the potatoes to give them a lovely creamy texture that is sure to knock the ball out of the park on your special meal.
Check Out Some of Our Other Hot Content
Leave a Reply
- A New England Girl’s Lobster Roll May 6, 2016
- Homemade Oyster Stew with Cilantro April 22, 2016
- Spaghetti and Clams with Red Sauce April 6, 2016
- Baked Clams Oreganata New England Style April 3, 2016
- Seared Scallops in a Tarragon Cream Sauce March 30, 2016
- Succulent Tempura Fried Crab Legs with Asian Dipping Sauce March 26, 2016
- Southern Fried Oyster Po-Boy Sandwich March 19, 2016
- Broiled Oysters with Parmesan and Romano Cheeses March 16, 2016
- Homemade Salmon Burger with Avocado and Pineapple March 14, 2016
- Rhode Island Clam Fritter Recipe March 9, 2016
- Grilled Steak and Lobster with Creamy Mashed Potatoes March 5, 2016
- Cheddar Cheese Tuna Casserole with Mixed Vegetables February 28, 2016
- Home (81337 Views)
- Authentic British Fish and Chips Recipe (33509 Views)
- Handy Guide to Grilling Lobster Tails (26706 Views)
- Chili Soy Sauce Steamed Fish (22334 Views)
- Cheesy Cajun Shrimp and Grits Bake – Perfect Party Food (21079 Views)
- Fish and Chips (20197 Views)
- Simple Cold Crab Salad (17528 Views)
- Sensational Salmon with Cucumber Dill Sauce (17440 Views)