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Surf & Turf w/ Lobster Sauce Print Email


Two petite 4-5 ounce Lobster Tails
1 TBS. Teriyaki sauce
1-2 tsp. fresh minced ginger
1/2 tsp. minced garlic
1/8 tsp. white pepper
1 tsp. cornstarch
2 tsp. minced green onion
1 TBS. Shao Xing (Chinese Rice Wine)
1-2 TBS. canola oil
2 TBS. white wine
two 6 oz filet mignon
shredded lettuce

Thaw tails. With kitchen shears, snip soft belly-side away from hard upper shell and carefully remove meat. Cut into 3/4 to 1 inch cubes and place in a bowl with teriyaki, ginger, garlic, pepper, green onion and rice wine. Allow to marinate while you use the shells to make lobster stock and grill steaks.

Stock: Break up shell and stir-fry in 2 tsp. oil until fragrant. Add a large splash of Chinese rice wine and 1 1/2 cups water (or so) and reduce down to approximately 1/3 cup, reserve. Discard shells and wipe out wok.

Remove the steaks from the grill at rare, cover and rest to finish cooking.

Heat wok or heavy frying pan to very hot. Add oil and then lobster and marinade, stir-frying over very high heat for 1 minute. Add 2 TBS. wine and then lobster stock. Simmer briefly to thicken, taste and adjust.

Serve lobster and sauce immediately over and around steaks on a bed of shredded lettuce.

-Chef Mick Rosacci, Tonys Meats & Specialty Foods
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