Surf and Turf
Preparation
25 MIN
Cooking
25 MIN
Servings
4

Surf and Turf

Ingredients

    Sherry Sauce

  • The small legs of two cooked lobsters, chopped
  • 1 onion, thinly sliced
  • 1 clove garlic, finely chopped
  • 1/4 teaspoon (1 ml) paprika
  • 2 tablespoons (30 ml) butter
  • 1/2 cup (125 ml) sherry
  • 4 cups (1 litre) chicken broth
  • 2 teaspoons (10 ml) cornstarch
  • 1 tablespoon (15 ml) water
  • 1/4 cup (60 ml) diced chorizo
  • Salt and pepper

    Surf and Turf

  • 2 cooked lobsters, shelled
  • 4 steaks beef tenderloin
  • 2 tablespoons (30 ml) olive oil

Preparation

Sherry Sauce

  1. In a saucepan, sauté the lobster legs, onion, garlic, and paprika in the butter for about 5 minutes or until the bottom of the pan starts to brown. Season with salt and pepper. Deglaze with the sherry. Add the broth and bring to a boil. Reduce by two thirds. Drain the sauce.
  2. In a small bowl, dissolve the cornstarch in the water. Gradually pour in the sauce and bring to a boil, stirring constantly with a whisk. Add the chorizo and adjust seasoning. Add the lobster to the sauce and heat through. Set aside.

Surf and Turf

  1. In a large skillet, on the grill, or in a ridged skillet, grill the meat in the oil until the desired doneness. Season with salt and pepper. Set aside on a plate.
  2. Among four plates, divide the steaks and lobster chunks on mashed potatoes and wilted spinach. Drizzle with the sauce.