Surf-and-turf combines two of the best ingredients known to man — usually top-shelf shellfish and a delectable slice of beef. In this recipe, we pair lobster with beef tenderloin, but the lobster isn’t just served in a tail. The recipe blends the lobster meat with several other ingredients to form a lobster stuffing cake. The entire dish is served with a lobster béarnaise sauce, and you can get extra fancy with the plating if you place some whipped potatoes in a piping bag to create a potato “pool” around the plate.
INGREDIENTS: Lobster Cake and Beef Tenderloin Recipe
FOR THE LOBSTER STUFFING
- 2 2-Pound Lobsters, blanched, meat removed and diced
- 4 Tbsp. Mayonnaise
- 1 tsp. Dijon Mustard
- 1Tbsp. Chopped Parsley
- ½ tsp. Old Bay Seasoning
- 2 ounces Melted Sweet Butter
- 2 Cups Panko Bread Crumbs
- ¼ Cup Canola Oil
FOR THE BEEF TENDERLOIN
- 4 8-ounce Beef Tenderloin Steaks
- 2 Tbsp. Steak Seasoning Mix
- ¼ Cup Canola Oil
- 20 Asparagus Spears, keep either whole or slice thinly, blanch & shock.
To make the lobster stuffing is a lot like making a Crab Cake except you will only use lobster meat. You can use either Maine lobster or spiny lobster.
Mix the chunked lobster, mayonnaise, Dijon mustard, parsley and Old Bay together in a bowl.
Make sure the melted butter is hot and then add it in. If the butter is cool, it will harden and not incorporate as well as it should.
Next start with a quarter-cup of Panko breadcrumbs and fold them into the lobster mix. Mix the Panko in well and let stand for five minutes so the bread can absorb the moisture and tighten up the mix. You don’t want the lobster stuffing to be too soft or it will crumble off of the steak when it is roasting. Then again, if it’s too hard, the stuffing can taste a bit dry.
Divide the lobster mix into four even portions, forming them into a cake. Take the lobster cake and bread each of the four portions with the remaining panko breadcrumbs.
Next, heat up a nonstick pan and brown both sides of the lobster cakes over medium to medium-high heat. Once browned, set the lobster cakes on the side until you’re ready to roast on the steaks.
For the tenderloin, you want to start by preheating your oven to 350 degrees.
Next, heat up a nonstick pan over medium-high heat. Add the canola oil and sear all sides of the beef tenderloin steaks. Place the steaks on a roasting pan, top each steak with a lobster cake and roast in the oven for 15 minutes.
If you prefer your steaks cooked more than rare or medium-rare, roast the steaks alone for 15 minutes, remove from oven, top with a lobster cake and finish roasting in the oven for another 15 minutes.
I could walk you through how to make a Hollandaise-based sauce that you then turn into a Béarnaise Sauce, but I think it is easiest and just as good to use the powdered Knorr Béarnaise Sauce Mix that you can buy in any supermarket. To make the Lobster Béarnaise you simply blend in some lobster bisque with your Béarnaise. You can buy lobster bisque in most supermarkets or perhaps from a local restaurant that sells its own.
Once you prepare the Knorr Béarnaise Sauce Packet (you will need 4 ounces of sweet butter and some milk to make this) simply blend it together with the bisque. You can use more of one than the another as you wish. Check the seasoning and maybe finish off with a dash of Tabasco, Kosher salt and fresh black pepper.
In the photo of the dish above, I use a potato “pool” to give the plating a little something extra, and it’s easy to do this at home. The key is making sure that your Mashed Potatoes are whipped smooth without any chunks. Once the potatoes are prepared and soft, you simply take a pastry bag and load the potatoes inside. Use the bag to make a nice circle of potatoes around the plate.
It may take a little practice but you’ll get the hang of it. If you don’t have a pastry bag, you can use a large Ziploc bag. Just load it up and cut one of the corners off. When you squeeze the bag, the potatoes will come out of the corner. When you are ready, simply pipe a ring of potatoes on each plate, and then place the Steak and Lobster in the center and top with Béarnaise. For a touch of color, add the blanched asparagus spears.