Delmonico steaks and lobster

 Click to print

By Chef Dan Dunn

Serves 4

You can have an elegant surf and turf combo at home. Try this recipe for Delmonico steaks and lobster tail –it’s easier than you might think.

Ingredients

1. 4 Delmonico steaks (ribeye)
2. Salt and pepper, to taste
3. Olive oil, as needed
4. ½ pound butter, melted
5. 4 lobster tails
6. 3 large gold beets, peeled and diced
7. 3 large turnips, peeled and diced
8. 1 large onion, diced
9. 3 cups risotto, cooked
10. 2 tablespoons lemon juice

Method

1. Preheat grill.
2. Rub down steaks with salt, pepper and olive oil, let sit for 30 minutes.
3. Melt butter and set lobster tails in butter with salt and pepper for 30 minutes.
4. Peel and dice turnips and beets.
5. Simmer in water.
6. When you’re ready to cook them, remove from water and sauté until golden.
7. Grill steaks and lobster for about 15 to 20 minutes, depending on your taste of doneness.
8. Serve this with some creamy risotto and a nice salad of berries, roasted nuts and goat cheese over hearts of romaine in an orange vinaigrette.