Surf 'n' turf
A recipe from the Good Food collection.
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Surf 'n' turf
- Lemon mustard sauce
- 30 g (1 oz) butter
- 1 spring onion, finely chopped
- 1 clove garlic, crushed
- 1 tablespoon plain flour
- 1 cup (250 ml/8 fl oz) milk
- 2 tablespoons cream
- 1 tablespoon lemon juice
- 2 teaspoons Dijon mustard
- 1 large or 2 small raw lobster tails
- 2 tablespoons oil
- 170 g (5½ oz) fresh or frozen crab meat
- 4 beef eye fillets (200 g/6½ oz each)
1. For the sauce, melt the butter in a pan, add the onion and garlic and stir over medium heat for 1 minute, or until the onion has softened. Stir in the flour and cook for 1 minute, or until pale and foaming. Remove from the heat and gradually stir in the milk. Return to the heat and stir constantly until the sauce boils and thickens. Reduce the heat and simmer for 2 minutes. Remove from the heat and stir in the cream, lemon juice and mustard; keep warm.
2. Starting at the end where the head was, cut down each side of the lobster shell on the underside with kitchen scissors. Pull back the flap and remove the meat from the shell. Heat half the oil in a frying pan, add the lobster meat and cook over medium heat for 3 minutes each side (longer if using a large tail), or until just cooked through. Remove from the pan and keep warm. Add the crab to the pan and stir until heated through. Remove from the pan; keep warm. Wipe the pan clean.
3. Heat the remaining oil in the pan, add the steaks and cook over high heat for 2 minutes each side to seal, turning once. For rare steaks, cook each side 1 more minute. For medium and well-done steaks, reduce the heat to medium and continue cooking for 2-3 minutes each side for medium or 4-6 minutes each side for well done. To serve, place the steaks on plates. Top with crab followed by slices of lobster. Pour the sauce over the top.