David Burke Style Bay Winds Lobster Steak with Filet of Braveheart Beef
Directions
- In a pot of boiling water blanche the lobster tails for 2 minutes.
- Remove and place in ice water to stop cooking. Remove the meat from the shells and slice up.
- In a food processor combine the shrimp and butter to a coarse puree.
- Fold together the lobster tail meat, shrimp mixture and chives. Season with salt and pepper.
- Form the steaks by filling ring molds or form patties and wrap with a band of aluminum foil.
- Flour the top and bottom and refrigerate to firm up for 2 ½ to 3 hours.
- Once chilled sear on both sides and place in a 350 F oven for 12 – 15 minutes or until cooked through.
- Garnish with cooked lobster meat and serve with beurre blanc sauce.
Ingredients
- 12 oz beurre blanc sauce
- 1 lb Nature's Best Dairy® Butter, cubed
- 1 tbsp chives, fresh, chopeed
- Roma® Flour, for dusting
- 12 oz Empire's Treasure® Lobster Meat
- 6 Bay Winds® Lobster, Tail(s), cold water
- salt and pepper
- 2 lb Bay Winds® Shrimp
Chef Robert Stegall-Smith - Corporate Executive Chef, Performance Foodservice - IFH Florence
