|Week 124 Recipe|
|LOBSTER-STUFFED NEW YORK STRIP STEAKS|
|I found this recipe in a magazine as a dinner for dad and with Father's Day approaching soon (in the USA), I had to try it. I fixed it for my wife for Mother's Day! We both enjoyed it. Puts a whole new meaning to “Surf and Turf”. This recipe is for 2 steaks.|
|PREPARATION: Fill saucepan halfway with water. Bring to a boil. Place lobster tails in boiling water for exactly 4 minutes. Remove from water and set aside to cool. Cook bacon in saute pan until crisp. Transfer to paper towel saving 2 tbsp of the grease. Add the scallions and mushrooms to the same pan and cook until mushrooms are softened. Without removing the mixture, deglaze pan with the sherry and cook until it evaporates. Remove pan from heat and stir in the lobster, crackers and bacon. Season with salt and pepper.
To prepare the steak, trim excess fat, leaving about 1/8 inch. Cut a pocket into the steak starting about 1 inch from the end to 1 inch at the other end, cut horizontally (Do not cut all the way through the steaks). Stuff half the lobster mixture into each steak and press them closed. Secure with toothpicks if necessary, just remember to remove them before serving! Season steaks with salt and pepper.
Heat the large skillet over medium high heat until warmed. Add enough canola oil to cover the bottom. When oil smokes lightly add steaks and sear for appx 4 minutes (for medium rare). Gently flip steak and do the same for the other side. Remove from skillet to a platter and tent for 5 minutes before serving.
HINTS: These can be grilled if you prefer, just be sure to have the grill hot enough to put a nice sear on the steaks. Be careful when you flip them so you don't lose the filling. Shrimp could be used in this recipe in place of the lobster.