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VALENTINE'S DAY SURF AND TURF, A LA LUKE'S

Surf & Turf, a la Luke's
By Chef Zac Leeman, Luke's Lobster Portland Pier

Serves Two

For the Garlic Compound Butter
 
 1 stick unsalted butter, softened
 1 Tbsp picked and chopped thyme
 2 Tbsp picked and chopped oregano
 2 Tbsp fresh chopped garlic
 ½ Tbsp lemon, juiced½ tsp Kosher salt
 ¼  tsp fresh ground black pepper
 ¼ tsp red chili flakes
 ¼ Tbsp truffle oil (optional)

For the Mashed Potatoes

1.25 lb Yukon gold potatoes, cut in 1" cubes
 ¼ Tbsp Kosher salt
 ½ cups whole milk, heated
 ¼ cup garlic compound butter (cold)
 

For the Steak and Lobster
 
 1 stick unsalted butter

2 center cut 4-6 oz. filets mignon
 Kosher salt, to taste
 Oil, for coating the pan

1 package Luke's Lobster raw frozen lobster tails (2 tails), thawed in the refrigerator 

¼ cup your choice of microgreens
 

Instructions:

  1. Place all compound butter ingredients in a mixing bowl and mix all ingredients until fully incorporated.
  2. Season the steak liberally with salt. Let it stand and come to room temperature.
  3. Add potatoes to a 3-4 quart pot. Add water to cover and bring to a boil over high heat. Add salt, mix, and boil potatoes for 8-10 minutes until fork tender. 
  4. Drain the potatoes and allow them to dry out for 2 minutes in a strainer.
  5. Place the potatoes back into the pot. Add the garlic compound butter and use a potato masher to mash to a rough consistency.
  6. Add milk and gently mix until incorporated, then mix with a bit more vigor to desired consistency. Do not over-mix or it will become gummy.
  7. Melt the stick of butter in a small saucepan over low heat. Once the butter is melted the milk solids will begin to form a foam at the top of the butter. Use a spoon to skim the foam off the top of the butter and discard. Repeat a few times until the foam is gone and you’re left with clarified butter. Remove from heat and set aside.
  8. Heat a cast iron pan over medium heat and add just a dash of oil to coat the bottom of the pan.
  9. Place the steaks in the pan flat-side down and cook to desired temperature, 3-4 minutes per side for medium rare. If you have a meat thermometer, your filet is medium rare when its internal temperature reaches 130-135 degrees. Remove from heat and let stand.
  10. To steam the lobster tails, put half an inch of water in a small pot and cover. Bring the water to a boil over high heat to create steam.
  11. Turn the heat to medium-low, add the lobster tail, and cover. Steam for 7-8 minutes, making sure not to run the pan dry of water.
  12. Check firmness after 7-8 minutes and cook longer depending on the size of the tail. A finished tail should be opaque.
  13. Move tails to a cutting board and use a sharp knife to slice in half, lengthwise, inserting the knife at the base of the underside of the tail and slicing through the length of the tail to create two halves with meat exposed.
  14. Divide the mashed potatoes between two plates, then arrange steak and lobster tails on top. Garnish with microgreens. Serve with reserved clarified butter in a small dish on the side for dipping your lobster tails.