Best Surf And Turf Recipes

SURF AND TURF FOR TWO

Steps:

• Whisk 1 tablespoon olive oil, butter, onion, wine, Worcestershire sauce, lemon juice, parsley, seafood seasoning, garlic, and black pepper together in a bowl; add shrimp. Toss to coat evenly. Cover bowl with plastic wrap and refrigerate for flavors to blend, at least 15 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Coat steaks with 2 teaspoons olive oil; sprinkle with steak seasoning.
• Cook steaks until they are beginning to firm and have reached your desired doneness, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer steaks to a platter and loosely tent with a piece of aluminum foil.
• Remove shrimp from marinade and grill until they are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes per side.

SURF AND TURF SKEWERS

Steps:

• Preheat a grill or grill pan to medium-high heat.
• Cut the steak and lobster tail meat into 1-inch chunks. Alternating between steak and lobster, skewer the meat onto four 12-inch skewers (about 4 pieces of steak and 3 pieces of lobster on each skewer); set aside.
• To make the spice rub, mix together the salt, smoked paprika, sweet paprika, onion powder, garlic powder, cayenne, black pepper and thyme in a small bowl.
• Drizzle or brush the skewers with the olive oil. Lightly sprinkle the skewers with the spice rub.
• Grill the skewers, brushing them with the melted butter and turning about every minute, until the lobster is cooked through and the steak is rare, 4 to 5 minutes total. Allow to rest for 5 to 7 minutes before enjoying.

CAJUN SURF AND TURF PASTA

Steps:

• Cook the fettucine according to the package instructions, then drain and set aside.
• Sprinkle the steak and shrimp with 1 teaspoon each of the Cajun seasoning, along with a pinch of salt and pepper. Toss to coat.
• Heat the butter and olive oil in a large cast-iron skillet over medium-high heat. When the butter has melted and the oil is hot, add the steak and shrimp and cook until the steak has browned on all sides and the shrimp are opaque and almost cooked through, about 3 minutes. Remove the steak and shrimp to a plate with a slotted spoon.
• Add the bell peppers and onion to the same skillet, then sprinkle over the remaining teaspoon Cajun seasoning. Cook until the veggies begin to blacken, 1 to 2 minutes. Add the tomatoes and garlic, then stir gently for an additional 30 seconds. Add the chicken stock and wine, stirring to release all the flavors from the bottom of the skillet. Allow to cook for a couple minutes, then reduce the heat slightly. Add the cream, Worcestershire sauce and hot sauce, then continue to cook until the sauce has started to thicken. Taste and adjust the seasonings as needed.
• Add the steak and shrimp back to the skillet along with any juices left on the plate, then stir. Add the fettuccine and toss to combine.
• Garnish the skillet with the scallions and parsley, then serve and enjoy.

SURF AND TURF TACOS (TACOS MAR Y TIERRA) RECIPE BY TASTY

Steps:

• In two separate bowls, combine seasonings for the meat (bowl 1) and shrimps (bowl 2). Then, add meat to bowl #1, shrimps to bowl #2, and marinate for 30 minutes. After marinating, sear meat in a cast-iron skillet on low heat, set aside, and saute the shrimps. Once done, set aside in a separate bowl.
• Warm tortillas on a grill or nonstick skillet and place on plates.
• In a separate bowl, combine ingredients for the guacamole and mix thoroughly, mashing the avocado until a spread forms.
• Assemble tacos by dividing meat, shrimps, and guacamole among your corn tortillas.
• Serve.

GRILLED SURF AND TURF KABOBS

Steps:

• Cut beef into 24 (3/4-inch) pieces. In medium bowl, mix beef, shrimp and teriyaki sauce. Sprinkle with pepper. Cover; refrigerate 30 minutes, stirring frequently. Meanwhile, soak skewers in water at least 30 minutes before using to prevent burning.
• Spray grill rack with cooking spray. Heat gas or charcoal grill. On each skewer, thread 1 beef piece, 1 shrimp and another beef piece, leaving space between each piece; reserve marinade.
• Place kabobs on grill. Cover grill; cook over medium heat 5 to 6 minutes, turning once and brushing with marinade once or twice, until shrimp are pink. Discard any remaining marinade.

CAJUN SURF AND TURF

Steps:

• Preheat the oven to 475 degrees F.
• For the seasoning: Combine the garlic powder, paprika, black pepper, salt and cayenne.
• For the surf and turf: Rub 1 tablespoon of the butter over the tenderloin then sprinkle lightly with the Cajun seasoning. Place in the oven for approximately 25 to 30 minutes.
• After about 25 minutes check the tenderloin; you want a temperature of 120 to 125 degrees F on a meat thermometer for medium rare to rare. Remove the tenderloin from the oven and rest it for 10 to 15 minutes.
• In another skillet, add 3 tablespoons of the butter and heat to melt. Throw in the onions, green peppers and red peppers, then cook until golden brown and colored, but still somewhat crisp, a couple of minutes. Add the garlic and cook around for 30 to 45 seconds. Remove the veggies to a plate.
• Heat the same skillet over high heat, and then pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the skillet to deglaze. Reduce the heat to medium-low heat and pour in the cream, stirring or whisking constantly. Cook the sauce until the cream starts to thicken the mixture, a few minutes. Taste and adjust the seasoning as needed.
• Add the cooked vegetables to the sauce, making sure to include all the juices that have drained onto the plate. Stir and cook until the mixture is bubbly and hot, 1 to 2 minutes.
• Next add the remaining 2 tablespoons butter to a skillet and melt the butter over high heat. Throw the shrimp into the skillet and sprinkle them lightly with some of the remaining Cajun seasoning. Cook the shrimp until opaque and deep golden brown with some dark brown parts. Remove from the skillet and set aside.
• Serve the veggies and shrimp in their skillets and the tenderloin on a platter.

SURF AND TURF KABOBS

Steps:

• In a gallon bag, combine your steak pieces, Worcestershire sauce, brown sugar, soy sauce, minced onion, and minced garlic.
• Zip up bag and shake it, allowing all the flavors to combine. Let steak marinade for at least 2-3 hours, or overnight.
• In a separate resealable bag, add shrimp, melted butter and garlic salt. Zip up the bag, and shake it to allow all the flavors to combine. Let marinade for 2-3 hours, or just as long as you marinade the meat.
• Soak your skewers (if wooden) in water for 20 minutes.
• Thread your steak and shrimp onto skewers.
• Heat grill to medium heat.
• Grill your kabobs for 6 minutes, rotate them, then cook for another 6 minutes, or until desired doneness.

GRILLED SURF-AND-TURF WITH SPICY GARLIC-SHALLOT BUTTER

Steps:

• Combine first 7 ingredients in processor and blend until almost smooth. Spread 1 heaping teaspoon seasoned butter over each side of each steak and over each lobster half. Let stand at room temperature 1 hour. Transfer remaining seasoned butter to small saucepan.
• Prepare barbecue (medium-high heat). Set pan with butter at edge of barbecue until butter is melted and warmed through. Grill steaks until cooked to desired doneness, about 4 minutes per side. Grill lobster, shell side down, 5 minutes. Turn over and grill until meat is just opaque in center, about 3 minutes. Transfer steaks and lobster to plates. Serve with warm seasoned butter.

SURF AND TURF STEAK ROLL UP RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C)
• Add 1 tablespoon of salt to a large pot of water and bring to a boil over high heat. Once the water is boiling, add the lobsters, heads first, leaving the rubber bands on the claws. Once the water returns to a boil, boil the lobsters for 10 minutes.
• Use tongs to remove the lobsters and transfer to a cutting board. Let cool for 5-10 minutes. Use scissors to snip off the rubber bands of the claws. With one hand, hold the body of the lobster, and with the other hold the tail. Use your hands to twist the tail off and remove it from the body. Twist the claws off where the leg and body meet.
• Use a pair of kitchen shears to make an incision at the top of the tail, then snip through to the base. Snap the shell back and remove the tail meat.
• Twist the legs at the joints to separate from the claws. Use kitchen shears to cut through the shells and remove the leg and claw meat.
• Roughly chop the lobster meat and add to a medium bowl, along with the cream cheese, 1 teaspoon of salt, and ½ teaspoon of pepper. Use a rubber spatula to mix well.
• Lay a piece of plastic wrap over a cutting board. Pat the flank steak dry with paper towels, then place on the plastic wrap and cover with another sheet. Use a meat mallet to pound out to ¼-inch thick.
• Remove the plastic wrap, then season the steak on both sides with the remaining 2 teaspoons of salt and teaspoon of pepper.
• Spread the lobster mixture in an even layer over the steak. Starting from the short end, gently roll the steak into a log shape. Secure the roll with toothpicks.
• Heat the olive oil in a large cast-iron or stainless steel pan over medium-high heat. When the oil begins to shimmer, add the steak roll and cook for 3-4 minutes on one side, until browned. Using 2 sets of tongs, gently turn the roll over and sear on the other side for 3-4 minutes, until browned.
• Transfer the pan to the oven and roast for 27-30 minutes, until the internal temperature of the steak reaches 145°F (63°C).
• Remove the steak roll from the pan and transfer to a cutting board. Let rest for 10 minutes.
• Make the cream sauce: In a large pan, melt the butter over medium-high heat. Add the garlic and stir for 30 seconds, until fragrant.
• Add the white wine and cook for 3 minutes, until reduced by half.
• Add the heavy cream, salt, and pepper, and cook for 7 minutes, whisking frequently, until slightly thickened and reduced by half.
• Add the parsley and whisk to combine.
• Remove the toothpicks from the steak roll, then slice into 1-inch thick pieces. Transfer to a platter and pour the cream sauce on top, then garnish with more parsley.
• Enjoy!

SURF AND TURF - GULF COAST STYLE

Steps:

• Preheat an outdoor grill to medium-high heat.
• Open fish basket, or similar wire cooking basket and line one side with strips of bacon, leaving a 1/2 inch space between slices. Cover the layer of bacon with a layer of onion rings. Place the fish fillets on top of the onion. Cover fish with more onion, then strips of bacon over the onion. Close the basket, and lightly sprinkle with soy sauce.
• Place the basket on the hot grill, and cook for 5 to 7 minutes per side, or until the bacon is just cooked through. Remove from grill, and open the basket. Place a similarly sized plate upside down onto the food, and flip the basket and plate over so that the food is on top of the plate. Lift off the basket, and serve.

SURF AND TURF SKEWERS WITH BOURBON TERIYAKI SAUCE

Steps:

• Preheat a gas grill to high heat.
• For the bourbon teriyaki sauce: Add the soy sauce, bourbon, mirin, sugar, honey, ginger, sesame oil, mustard, sriracha, garlic and lime juice to a medium bowl and whisk to combine. Reserve 1/4 cup of the sauce to drizzle on the finished skewers.
• For the skewers: Skewer alternating pieces of shrimp and steak on each skewer until you have 4 pieces of each per skewer. Put the skewers on a baking sheet or in a 9-by-13-inch baking dish. Lightly season with salt and season generously with pepper. Brush the skewers with some of the remaining bourbon teriyaki sauce.
• Brush the grill grates with canola oil. Grill the orange wedges until grill-marked and slightly charred, 2 to 3 minutes per side; set aside. Grill the shrimp and steak skewers for about 2 minutes. Flip and brush with more of the remaining bourbon teriyaki sauce and grill another 2 minutes. Turn the heat to medium low and grill the skewers an additional 1 to 2 minutes per side, basting with more sauce.
• Transfer the skewers to a platter and garnish with the oranges, scallions and sesame seeds. Drizzle with the reserved bourbon teriyaki sauce.

SURF AND TURF KEBABS

Steps:

• Heat the butter in a medium saucepan over medium-high heat until melted and foamy. Add the shallots and cook, stirring frequently, until softened, about 2 minutes. Add the sugar and peaches and cook, stirring, until the sugar is melted and the peaches are starting to soften, about 3 minutes.
• Stir in the peach preserves, Worcestershire sauce, vinegar, red pepper flakes, thyme, 1/2 teaspoon salt, 1/2 teaspoon black pepper and 1/2 cup water. Bring to a boil, then reduce to a simmer and cook until the peaches are completely softened and the mixture is thickened to the consistency of loose jam, 10 to 15 minutes depending on the juiciness of the peaches. Discard the thyme sprigs. If the peaches have not completely broken down, mash them with a potato masher to help them along. Keep warm over low heat.
• Meanwhile, heat a large grill pan over high heat.
• Thread one piece of corn onto a 15-inch metal skewer, followed by a piece of sirloin and then a piece of shrimp; repeat in that order until you have 4 of each item on the skewer. Repeat with the remaining corn, sirloin and shrimp on 3 additional 15-inch metal skewers. Brush the kebabs with olive oil and sprinkle generously with salt and black pepper.
• Cook the kebabs, turning a few times, until charred all over and the steak and shrimp are cooked through, 25 to 30 minutes. Transfer the kebabs to a platter and brush generously with the peach sauce. Serve with rice, salad and extra peach sauce on the side.

SURF AND TURF: SCALLOPS AND FILET MIGNON IN MUSHROOM CREAM SAUCE

Steps:

• For the perfect filet mignon: Preheat the oven to 375 degrees F. Heat a 10- to 12-inch cast-iron skillet over high heat for 2 to 3 minutes.
• Pat the steaks dry with paper towels. Combine the sugar, salt and pepper in a small bowl. Sprinkle the mixture over all sides of the steaks and drizzle with oil.
• Place the steaks in the hot skillet and sear until GBD (golden, brown and delicious), 1 to 2 minutes. Flip the steaks with tongs. Add the garlic cloves, thyme and rosemary to the skillet. Place the pan in the oven and roast until the steaks reach the desired doneness, 6 to 10 minutes for medium-rare; an instant-read thermometer inserted in the center of a steak should register 125 degrees F for medium-rare, 135 degrees F for medium and 145 degrees F for medium-well.
• Remove the skillet from the oven and add the butter. As the butter melts, baste it over the steaks and herbs. Cover the steaks loosely with foil and rest for 5 to 10 minutes.
• For the mushroom cream sauce: Heat a large skillet over high heat until hot, 1 to 2 minutes. Swirl in the butter until melted. Add the mushrooms and season with a healthy pinch of salt and pepper. Grate the garlic over the mushrooms with a rasp grater. Stir occasionally until the mushrooms release liquid, about 3 minutes. Stir in the wine and scrape the bottom of the skillet. Cook until the pan is almost bone dry, 2 to 3 minutes longer.
• Stir in the broth, cream and thyme. Lower the heat until the sauce simmers. Season with salt and pepper and simmer until the sauce is thick enough to coat the back of a wooden spoon, 5 to 10 minutes. Set aside.
• For the asparagus with lemon and garlic: Heat a large skillet over high heat until very hot, 1 to 2 minutes. Swirl in the oil. Add the asparagus and cook for 30 seconds. Grate the garlic and lemon zest over the asparagus with a rasp grater. Cook, stirring occasionally, until the edges of the asparagus start to brown but the spears are still crisp, about 3 minutes longer.
• Sprinkle the asparagus with a fat pinch of salt and pepper. Cut the lemon in half and squeeze the juice of half over the asparagus. Stir and season with more salt and pepper if desired.
• For the seared sea scallops: Heat a large cast-iron skillet over high heat until very hot, 2 to 3 minutes. Place the flour on a plate. Use paper towels to dry the scallops well. Season them with salt and pepper, then lightly coat them on all sides with flour.
• Add the oil to the skillet and swirl to coat the entire pan. Carefully place the scallops in the hot skillet. Let them sear without disturbing them until browned on the bottom, 1 to 2 minutes. Flip and cook until warm in the middle, about 1 minute longer. Transfer the scallops to a paper towel-lined plate until ready to serve.
• To serve, place a steak whole or sliced on each plate. Arrange the scallops and some of the asparagus on each plate. Smother the steak with the mushroom sauce and serve.

GRILLED SURF AND TURF: SIRLOIN BURGERS ON BED OF LETTUCE WITH GRILLED SHRIMP AND HORSERADISH CHILI SAUCE

Steps:

• Preheat a grill pan or outdoor grill to high.
• In a large bowl combine the beef, shallot, thyme, Worcestershire, smoked paprika or cumin, and grill seasoning. Divide the meat into 4 portions and form large patties about 1 1/4 inches thick. Coat the beef patties with a drizzle of EVOO. Cook for 3 to 4 minutes on each side for medium rare, 6 minutes per side for medium well to well-done.
• Cut the shrimp along the deveining line and "butterfly" them open a little. Be careful not to cut all the way through the shrimp and to leave the tails intact. Place the shrimp in a shallow dish and coat in EVOO. Sprinkle with the grill seasoning or salt and pepper. Add the parsley, lemon zest, and garlic and turn the shrimp to coat evenly in flavorings. Grill the shrimp alongside the meat patties for 2 to 3 minutes on each side, until heads curl toward tails and the shrimp are pink.
• While the meat and shrimp cook, arrange 4 beds of cut iceberg lettuce on a platter and combine the horseradish with chili sauce in a small bowl. To serve, place the burgers on toast with lettuce "buns" as tops and dot with sauce, then top with 2 grilled shrimp. Pass the remaining sauce and the lemon wedges at the table. Serve with Bacon-Wrapped Asparagus Bundles (page 57).

SPICY SURF-AND-TURF

Steps:

• Prepare a grill or grill pan to medium-high heat.
• Sprinkle the chicken, flank steak and shrimp with salt and pepper. Grill the chicken until cooked through, about 6 minutes per side. Transfer the chicken to a platter and cover with aluminum foil to keep warm.
• Grill the flank steak to the desired doneness, about 5 minutes per side for medium. Add it to the platter with the chicken.
• Grill the shrimp until just cooked through, about 3 minutes per side. Add them to the platter.
• Grill the scallions until brown, about 3 minutes per side. Add them to the platter.
• Heat 2 tablespoons of the oil in a large, heavy saucepan over medium-high heat. Add the tomatoes, garlic and onions. Cook until the onions are golden, about 8 minutes. Add the oregano, cumin, bouillon, sugar and chiles. Stir until fragrant, about 2 minutes. Add 1 cup water to the saucepan and bring to a boil. Reduce the heat to medium low and simmer until the chiles are soft, 2 minutes. Let the mixture cool slightly. Transfer the mixture to a blender, add 1 cup water and blend until smooth. Strain the sauce into a medium bowl.
• Heat the remaining 1 tablespoon oil in the same saucepan over medium heat. Return the sauce to the pan and simmer until slightly thickened, about 2 minutes. Season the sauce with salt and pepper.
• Preheat the oven to 350 degrees F.
• Place 2 molcajetes (see Cook's Note) in the oven and heat them for 10 minutes (or use 2 small to medium cast-iron skillets). Using oven mitts, remove them from the oven and carefully transfer them to a heatproof surface (be careful, as the molcajetes get extremely hot).
• Bring the sauce to a boil. Cut the chicken and flank steak into 3/4-inch-wide strips. Arrange the chicken and steak strips, shrimp, scallions and cheese slices around the edges of the heated molcajetes. Pour the boiling sauce into the center. Serve very hot, with tortillas to make tacos.

SURF AND TURF STEAK TACOS WITH TOMATILLO-AVOCADO SALSA

Steps:

• For the steak: Marinate the flank steak in the tiger sauce, lime juice, orange juice and garlic. Grill for 5 minutes per side. Rest for 10 minutes before slicing against the grain into thin slices.
• For the halibut: Combine the lime juice, olive oil, garlic, jalapeno and some salt and pepper in a bowl. Add the halibut, turning to coat. Cover and marinate in the refrigerator. Grill for 3 to 6 minutes per side, depending on thickness -- the halibut will flake when done. Cut into small pieces.
• For the tomatillo-avocado salsa: In a blender, combine the tomatillos, jalapenos, avocado, onion, lime juice, olive oil, cilantro, agave and 1 teaspoon each salt and pepper. Blend until completely smooth. Set aside.
• For the jalapeno-lime slaw: Add the cabbage, cilantro and jalapenos to a large bowl. In a smaller bowl, stir together the mayonnaise, olive oil, lime juice, garlic powder and some salt and pepper. Toss the cabbage with dressing to taste.
• To serve: Begin plating with a corn tortilla. Add a little less than 1/4 cup of slaw, top with a few pieces of halibut, a tablespoon or so of the salsa and a few slices of steak. Finish with crumbled feta, sliced radishes, if using, and a lime wedge.

SURF N' TURF- FLANK STEAK AND PRAWNS WITH A SALAD OF GRILLED ROMAINE

Steps:

• Score the top and bottom of the flank steak. Mix all ingredients in a gallon zip lock bag. Release as much air as possible from the bag and let marinate overnight. Remove steak from marinade and season with salt and pepper. On a preheated grill, grill over high heat 3 minutes per side for medium rare. Remove and let rest for 5 minutes.
• For the prawns, combine all ingredients in a zip lock bag and shake to coat. It can marinate for up to 1 hour but no longer. Remove the prawns from the marinade and place on preheated grill, turning only once, until curled and pink. Serve with the steak and salad.
• For the salad:
• Combine all ingredients, except the lettuce, tomato, and onion, in a bowl and whisk well to incorporate. Season with salt and pepper. Slice the heads of romaine lengthwise and brush with a little olive oil. Place on a preheated grill and grill the lettuce, moving it around carefully, until charred and nice grill marks form. Remove the lettuce and tear into pieces. Place in a bowl with the onion and tomato and drizzle with the dressing. Serve with the steak and prawns.
• Presentation:
• Using a plate with a wide lip, place the grilled salad in the center. Then plate slices of steak and prawns alternating around the lip.

SURF AND TURF: PORK AND SHRIMP WITH GARLIC (CERDO Y GAMBAS AL AJILLO)

Steps:

• Preheat oven to 375 degrees F.
• Rub the pork loin with salt, pepper, and garlic powder. In a large skillet with oven safe handles, heat the grapeseed oil over medium-high heat and sear the pork loin on all sides. Cover with foil and roast in the oven until fork tender, about 35 to 45 minutes to 1 hour. At the 30 minute mark, you will remove the foil and brush some of the mango honey sauce on the pork.
• Bring 5 cups water to a boil in a saucepan with a lid. Add rice, butter and salt. Return to a boil, cover, reduce heat to low and let cook for 20 minutes without removing the lid.
• After the pork loin has been placed in the oven, begin the mango honey sauce. In a saucepan, heat the grapeseed oil over medium-high heat and saute shallot until translucent, about 2 minutes.
• Stir in jalapeno and vinegar and cook for about 1 minute. Add chicken stock and mango juice, bring to a boil. Allow to reduce by 2/3, about 10 minutes. Stir in the honey and allow to thicken, about 2 minutes. Reserve about 1/2 cup of the sauce in a small bowl, cover and keep warm by immersing in a larger container of hot water.
• Uncover the pork and brush some of the mango glaze on the pork and allow to caramelize on the surface of the meat in the oven.
• Remove the rice from the heat and let sit covered for a minutes. Heat the beans over medium heat and keep warm.
• Remove pork from oven and let rest.
• Fold the beans into the rice, cover and let rest.
• For the shrimp, heat the grapeseed oil over medium heat in a skillet and add the butter to melt. Add the garlic and saute for a couple of minutes, being careful not to burn it. Add the shrimp and cook until just pink and opaque and remove from heat. (Do not overcook the shrimp.)
• Slice down the pork. Spoon some rice and beans into the center of serving plate. Arrange slices of sliced pork on top and arrange approximately 4 shrimp around. Drizzle with reserved mango sauce.

"SURF AND TURF" BEEF TENDERLOIN WITH MUSHROOM AND ASPARAGUS RAGOUT AND LOBSTER MASHED POTATOES

Steps:

• Heat the olive oil in heavy, large skillet over high heat. Sprinkle the beef with salt and pepper. Sear the beef in the skillet for 3 to 4 minutes on each side. Remove from the skillet and let rest. Add the butter and mushrooms to the same skillet and saute until the mushrooms are browned, about 4 minutes. Then, add the shallots, garlic and thyme, and saute for 2 minutes. Add the Beef Reduction to the mushrooms and bring to a boil. Reduce the heat to medium-high and simmer until slightly thickened, about 5 minutes. Add the asparagus and parsley. Season with salt and pepper. Divide the Lobster Mashed Potatoes among 4 plates. Arrange the beef fillets on the top of the potatoes. Spoon the mushroom and asparagus ragout over the beef and serve.
• Preheat the oven to 450 degrees F. Brush a heavy, large roasting pan with olive oil. Place the shank pieces in the prepared pan. Scatter the carrots and onions around the shanks. Roast until the meat is brown, about 25 minutes. Transfer the meat and vegetables to a heavy, large saucepan. Place the roasting pan over medium heat. Add the red wine and stir 1 minute, scraping up any browned bits, and then add to the meat and vegetables. Add the beef broth, 4 cups water and thyme sprigs. Bring to a boil, reduce the heat to medium and simmer until the liquid is reduced to 2 cups, about 3 hours. Strain the broth. Chill uncovered until cool, then cover and keep chilled.
• Cook the lobster in a large saucepan of boiling salted water until just opaque in the center, about 7 minutes. Transfer the lobster to a work surface and cool slightly. Remove the lobster meat from the shell. Cut the meat into 1-inch pieces. Bring 1/3 cup milk to a simmer in a medium saucepan. Add the lobster meat and set aside. Add the potatoes to a large pot of cold, salted water and bring to a boil. Cook until the potatoes are tender, about 20 minutes. Drain the potatoes, return to the pot and mash. Add the butter and the remaining milk. Mix together well. Add the lobster mixture to the mashed potatoes. Season the potatoes with salt and pepper.

SURF AND TURF BARBECUE SKEWERS

Steps:

• Soak 4 bamboo skewers in water for 30 minutes.
• Combine 1rst 5 ingredients -- marinate prawns and beef cubes in sauce -- add salt and pepper to taste.
• Preheat bbq to medium high.
• Thread 4 pieces steak and 3 prawns alternately onto skewers.
• BBQ 5-10 minutes till steak is done and prawns are just cooked.
• Place butter and garlic into pan -- saute 2-3 minutes. add parsley, lemon juice, and zest. simmer 1-2 minutes.
• Serve with kebabs!