The Surf & Turf Crayfish

INGREDIENTS

• 2lb lobster

• 1 filet mignon

• Half stick Unsalted Challenge Butter

• Salt & Pepper

• Rosemary

• Thyme

• 1 head of garlic cut in half

• 3T neutral oil

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Herb Butter

• 1 stick of melted Unsalted Challenge Butter

• 1 clove minced garlic

• 1T chopped fresh parsley

• 1 pinch red pepper flakes

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Garnishes

• 2 quail eggs

• 1T Unsalted Challenge Butter

• 1/2 cup mashed potato

• 3 pieces of sautéed asparagus

• Dried seaweed

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COOKING INSTRUCTIONS

Serves 1-2

1. Prepare the Filet: Season with salt and pepper. Tie with butchers twine for even cooking. Dry brine in the fridge for at least 1 hour.

2. Prepare the Herb Butter: Melt the Unsalted Challenge Butter and mix with garlic, parsley and red pepper flakes. Reserve half for the grill and half for plating.

3. Prepare the Lobster: Cut between the eyes to humanely kill the lobster. Remove the claws and tail. Slice through top of tail shell, lift and rest meat on top of shell. Smoke at 250F until internal temp of 130F. Generously brush tail and claws with herb butter while cooking.

4. Prepare the Garnishes: On medium heat add 1T Unsalted Challenge Butter to pan and cook two sunny side up quail eggs. Prepare mashed potatoes and asparagus. Set these aside for final plating.

5. Cook the Filet Mignon: On high heat in a cast iron pan add 3T neutral oil, sear the filet for about 4 minutes, flipping several times. Baste the steak with Unsalted Challenge Butter, rosemary, thyme and garlic head (chopped in half). Spooning the butter over the steak. Pull when the steak reaches 115F internal for medium rare.

6. Assemble: Create your surf & turf crayfish with lobster tail, lobster claw and filet mignon body. Add the two quail egg eyes with seaweed pupils on top of the filet, serve with the mashed potatoes and asparagus. Top with more herb butter and enjoy!

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