New Brunswick Surf & Turf Recipe: Bear Steak and Lobster
October 31, 2009
By Rick Browne
Serves 4.
Turf
Ingredients:
3/4-inch thick bear steak
Salt and freshly ground black pepper
1/2 cup green onion, chopped
1 tablespoon paprika
1 teaspoon chopped fresh garlic
2 tablespoons balsamic vinegar
1 can mushroom soup
1 cup water
1 pound fresh mushrooms, sliced
Directions:
Trim fat from steaks, then season with salt, pepper, paprika and garlic, to taste.
Brown in hot shortening and place in oven pan.
Cover with a can of mushroom soup, a can of water and, if desired fresh mushrooms.
Place on grill or in oven at 400 F degrees for 1 1/2 hours
If desired, top with canned onion rings during last 20 minutes of baking
Serves 4
Surf
Ingredients:
4 (2-pound) Maine lobsters, live
1 pound salted butter
4 cloves garlic, mashed
1/4 cup fresh parsley, chopped
2 shallots, minced
2/3 cup fresh lemon juice
Juice of 1/2 medium orange
2 tablespoons fresh tarragon
Salt & freshly ground black pepper to taste
Fresh lemon wedges
Directions:
On stove top burner or grill side burner, sauté shallots and garlic in saucepan for 5 minutes
Line grill with aluminum foil; prepare a medium hot fire.
Split lobsters by placing on its back, sever the spinal cord by inserting a sharp knife between tail and body, then split lobster in half lengthwise. Remove stomach and intestinal vein. Crack claws and sprinkle meat with salt and pepper. Paint lobster flesh with melted butter mixture and place on grill flesh side down, cooking until there is a light char on the meat. Turn, baste with butter and grill until meat is firm.
Remove lobster from grill and paint with melted butter, keep wrapped in foil, remove claws from lobster and place claws back on grill for 5-6 minutes
