New England Surf & Turf: Filet Medallion, Sweet Corn Succotash, & Lobster Tail with Cherry Tomatoes

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Prep Time: 45 min    Cook Time:    20 min    Serves:  2

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The sweetness of the lobster tail and cherry tomatoes compliments and balances the savory intensity of a perfectly grilled steak.  To ensure a good sear and crust on the steak, season liberally with salt and pepper and let it sit at room temperature for a half hour before grilling.  Depending of your desired temperature (I would suggest a medium-rare or medium, any additional cooking will degrade the texture of the steak, which is really what you're paying for in a filet),  set your grill to high or medium-high and baste the steak with melted butter.  This will cause the grill to flare and make a bit of a mess, but the quality of the sear you get from this technique is second to none.  Pull the steak off the heat 10-8 degrees before it reaches desired temperature and let it rest for 10 mins before eating.  

Lobster is cooked quickly to avoid a rubbery texture.  Saute over medium-high heat in butter with  the cherry tomatoes.  Add white wine and lemon juice to heighten flavor, finish with fresh herbs/ For the vegetables as well, hot and fast is the preferred cooking method.  Heat vegetable oil in a saute pan over high heat and add all the vegetables at once.  Once they begin to pick up color, add some vegetable stock to the pan and toss in a small pat of butter. The evaporating stock and butter should emulsify with a couple quick tosses of the pan. Finish with fresh chopped parsley.  

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INGREDIENTS:

Succotash

• 1 ear yellow sweet corn, cut off the cob
• 6 large asparagus spears, cut into 1/8 in pieces
• 1 large red bell pepper, diced
• 3 cloves garlic, minced
• 1 shallot, finely diced
• 1/4 vegetable stock
• 1 tbs butter
• 2 oz fresh chopped parsley
• salt and pepper to taste

Lobster

• 2 lobster tails, removed from shells and chopped
• 1/2 cup cherry tomatoes, quartered
• 1/2 shallot, finely diced
• 3 tbs butter
• 1/4 cup white wine
• 1 tbs fresh lemon juice
• 1 oz fresh chopped tarragon
• 1/2 oz fresh chopped parsley
• 1/2 oz fresh chopped chives
• 1/2 oz fresh chopped basil
• 1/2 oz fresh chopped English thyme

Steak

• 3 tbs butter, melted
• liberal salt and pepper

PREPARATION:

Preheat grill. Remove steak from fridge and season liberally on both sides with salt and pepper.  Allow the steak to sit out at room temperature as you prepare the rest of your ingredients.  Prepare the vegetables for the succotash. Make sure all cuts are consistent to  ensure even cooking.  Set aside.

Remove lobster meal from shells by piercing the underside of the tail with the tip of your knife and bisecting the tail lengthwise.  Remove meat and chop. Set aside.  Quarter cherry tomatoes then dice the shallot finely, setting both aside once done.

Once the ingredients for the succotash and lobster have been prepared, melt the butter for the steak.  Baste the steak and place on the grill, being mindful of any flares that jump up.  Cook 4-5 mins on each side for med-rare, adding an additional minute for medium, 2-3 for med-well, basting the other side before flipping over.  Remove the steak 8-10 degrees before desired temperature is reached to ensure it doesn't overcook (120 for medium rare, 130 for medium, 140 for med well, 150 for well done). Let the steak rest while you finish the veg and lobster.  

Heat 2 tbs vegetable oil in a large saute pan over med high heat.  Add the garlic and shallots, stirring often,and then add the corn, peppers, and asparagus.  Once the vegetables have begun to pick up some color (1-2 min) add the stock and butter, tossing as the stock evaporates to help the butter emulsify and form a light sauce.  Season and add fresh herbs. 

Plate the succotash in the middle of the plate and set steak on top.  Reserve pan used for vegetable to finish the lobster.  Return pan  to med high head and add 3 tbs butter.  Once butter is melted, add the shallots, cooking for 1-2 mins until tender.  Next, add the tomatoes and lobster, stirring frequently.  Add the wine, butter, and herbs, stirring until  the wine evaporates and creates a slightly thickened sauce. Finish with lemon juice and pinch of salt. Serve over steak

 

Striped Bass with Corn & White Bean Succotash

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Prep Time:  20 min Cook Time:  15 min  Serves:  2

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This is a perfect dinner for a warm summer night when you want something savory and fulfilling but not too heavy.  Prep in the kitchen is simple and quick, so you don't need to spend an hour over a hot stove.  Everything in this dish is fresh and seasonal, ensuring bright and vibrant flavors. Pair this with a light white wine, a wheat beer, or a brisk cocktail like a Moscow mule or mint julep.  

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Light, fresh, and perfect for summer

ingredients:

• 2 half pound striped bass fillets (skin off)
• 1/2 cup fresh yellow sweet corn 
• 1/2 cup fresh English green peas
• 1 cup fresh spinach
• 1/2 cup great northern beans (rinsed and drained)
• 1 tsp oregano
• 1 tsp chives
• 1 tsp parsley
• 1/4 cup thyme
• 1/2 lemon (zested and juiced)
• 1/2 tbs garlic (finely chopped)
• 1/2 tbs shallots (finely chopped)
• 4 tbs vegetable oil
• 1 tbs butter
• 1/4 vegetable stock
• Salt and pepper to taste

PREPARATION:

Preheat oven to 400 degrees.  Remove fish from the fridge and season both sides liberally with salt and pepper. Set aside on a small plate.  Seasoning and allowing the fish to come up to room temperature before you cook it will ensure a good sear and proper texture.  Add half the vegetable oil to a large saute pan over med-high heat.  When the oil shimmers, gently place the fish into the pan and immediately place in the oven for five minutes.  After the five minutes flip the fish and place back over medium heat, adding the butter to the pan and basting the fish until the top is crispy and brown.  Remove fish from the pan and let rest to the side tented in a piece of aluminum foil.  Pour off any used oil and return pan to medium heat adding the remaining reserved vegetable oil.  Add garlic and shallots to the pan, saute until fragrant  and then add the corn. Once the corn has started to cook add the peas and then the beans, tossing occasionally.  Finally add the spinach, tossing until it just starts to wilt.  Season with salt and pepper and lemon zest and plate the corn mixture, positioning your fish atop the succotash and reserving the pan for one final step.  Return the pan to medium heat, pour in vegetable stock and lemon juice and stir with a wooden spoon to lift the flavors off the pan.  Simmer lightly.  Toss in butter and herb mixture and lower heat, stirring sauce until thickened.  Spoon sauce lightly over fish and serve.  

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