Recipe and photo from Chef Zoltan Kosa of the ReelHouse in Boston
For this surf & turf, both steak and lobster are grilled; arugula-tomato salad is tossed with an herby green goddess salad for a refreshing counterpoint to the luxe mixed grill.
2 8-ounce filet mignon
Kosher salt, to taste
Freshly ground black pepper, to taste
2 lobster tails
1 bunch basil
1 cup mayonnaise
Juice of 1 lemon
1 tablespoon honey
1 teaspoon apple cider vinegar
1/2 pound sugar snap peas, thinly sliced
2 large heirloom tomatoes, cut into 1/2-inch pieces
1/2 pound breakfast radish, thinly sliced
Handful of baby arugula
Light the grill.
Season steaks with salt and pepper to taste, then place on the grill for 4 to 5 minutes on each side.
Split lobster tails in half — leave them in the shell. Lightly dress with olive oil and salt and set aside.
While steaks are cooking, prepare dressing: blend basil, mayonnaise, lemon juice, honey, and vinegar in a blender until smooth. Add salt to taste.
Three minutes before steak gets to desired temperature, place the split lobster tail on grill and cook for 5 to 6 minutes.
Pull the steaks off the grill when they’ve reached an internal temp of 135°F (for medium-rare). Rest the steaks while the lobster finishes cooking.
Toss peas, tomatoes, radishes, and arugula in a medium bowl with some of the green goddess dressing. Taste and adjust seasoning.
Pull the lobster off the grill, slice the steaks, and divide surf, turf, and salad among two plates.