The savory, pan-grilled ribeye steak partners well with the roasted lobster’s sweet, soft meat, both enhanced by the Thai-cuisine-inspired profile of aromatic lemongrass, citrus, ginger, and coconut milk. The cooling, buttery-textured avocado cream and the crisp cucumber’s tang complete this delicious surf n’ turf.
Ingredients
For the Honey-Lemongrass Marinade:
4 (¾-pound) ribeye steaks, about 1-inch thick
2 (1½-pound) lobster tails split lengthwise down the shell back
¼ cup oyster sauce
2 tablespoons extra-virgin olive oil
1½ teaspoons freshly peeled and minced ginger root
½ teaspoon freshly minced garlic
1½ teaspoons lemongrass purée
½ teaspoon salt
½ teaspoon freshly ground pepper
1 tablespoon freshly squeezed lemon juice
2 tablespoons honey
¼ cup coconut milk
For the Avocado Cream:
2 ripe medium avocados, mashed to equal ⅔ cup
1 teaspoon freshly squeezed lemon juice
½ teaspoon freshly minced garlic
½ teaspoon puréed ginger
½ teaspoon chili garlic sauce
¼ teaspoon salt
¼ teaspoon freshly ground pepper
4 ounces whipped cream cheese
For the Vinegared Cucumbers:
3 tablespoons apple cider vinegar
1 tablespoon sugar
¾ teaspoon salt
2 cups thinly sliced English cucumber
For Garnish:
1 lemon, sliced into wedges
Fresh chives, half the chives finely chopped
Methods
To Prepare the Honey-Lemongrass Marinade:
In a small mixing bowl, vigorously whisk the oyster sauce, extra-virgin olive oil, minced ginger root, minced garlic, lemongrass purée, salt, pepper, lemon juice, honey, and coconut milk until emulsified. Baste both sides of the steaks and prepared lobster tails. Fit the meat and shellfish into a dish. Cover the dish and chill in the refrigerator for 1½ to 2 hours.
To Prepare the Avocado Cream:
Place the avocado mash in a mixing bowl. Stir in the lemon juice, minced garlic, puréed ginger, chili garlic sauce, salt, and pepper until blended. Fold in the whipped cream cheese. Cover and chill until ready to serve.
To Prepare the Vinegared Cucumbers:
Whisk the salt, sugar, and apple cider vinegar together in a small bowl. Stir the cucumber slices into the brine. Set aside and allow to macerate.
To Prepare & Serve the Exposed Lobster Tails & Ribeye Steaks:
Preheat the oven to 450°F.
Set the lobster tails flesh side up in a lightly oiled cast-iron skillet. Roast in the 450°F oven for 10 to 12 minutes, or until the meat turns completely white without translucent tones and the internal temperature on an instant-read thermometer reaches 135°F to 140°F.
Simultaneously, in an oven-safe grill pan set over high heat, sear the steaks on each side until they produce deep grill marks, about 3 minutes per side. Place the grill pan with the steaks in the 450°F oven until the steaks reach an internal temperature of 140°F to 145°F on an instant-read meat thermometer.
Serve hot immediately with a dollop of avocado cream sauce and marinated cucumbers. Garnish with the lemon wedges and fresh chives. Serves 4.
Recipe Created & Stylized R. Shannon Mock and Brontë E. Mock
Photography by Jenny Mock
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