Since Hurricane Ike was like “Big Wheel keep on turning, Proud Mary keep on burning” the old HQ down in Houston was closed so I figured that I should follow suit and burn some of my sick/pto time so I called in saying I had Anal Glaucoma. Chilled out and ended up going to the grocery store for the ingredients for our Surf and Turf Rock Lobster sandwiches for the B52’s that night. Sorry but I am not a big fan of measurement as I was taught to do the taste and make sure it has the look the recipe is;
ROCK LOBSTER/SURF AND TURF SANDWICHES
(for the lobster portion)
2 lobster tails removed from shell and cut into small pieces
1/2 pound butter
1/2 of a diced onion
juice from 10 lemons
heavy whipping cream
chopped pencil green onions
Melt butter and saute onions till soft and add lobster. When lobster is pink add lemon juice and heavy whipping cream and reduce in half. Add green onions when you remove from heat.
(for the Turf portion)
2-3 good sized Fillets or any cut of meat you prefer marinate in olive oil for at least 3 hours
Salt and Pepper
your favorite steak seasoning (Montreal whatever you like)
Cover fillets in a good portion of worchester Sauce and apply seasoning
Sear steaks on both sides in a HOT saute pan over med high heat
Place steaks in a 400 degree oven for 12 – 17 minutes depending on temperature (you may want to use a meat thermometer so you don’t under/over cook your meat. (he he – He said meat)
Let steaks rest at least 10 minutes before cutting as so juices can rest
Slice into half inch strips to serve
Marinate (for 3 hours) sliced red onion and sliced tomatoes in red wine vinegar in a non-reactive bowl
1/2 cup of mayo and 3 tablespoons of horseradish sauce stirred together (you can add more horsey if you like it hot)
The rest is up to you if you like lettuce, cheese or pickles
Get a good french bread (hard crust) for your sandwiches and put equal parts of lobster and meat on sandwiches and enjoy!
Oh and I ended up swinging by and seeing Mr Vince as I got some more cigars today!
You have got to love a 60 year old Italian man who owns not only a good pizza pie joint but also a pretty good tobacco shop with a great stocked walk in humidor.