Surf and Turf Kabob Recipe

 

Surf & Turf Kabobs

These kabobs were introduced to the menu this summer and have been our best selling Tasting item so far. We have a hard time keeping them in stock, people love them so much! Lemon and saffron poached lobster has been one of Chef Flack's career favorites, and now you can try it at home.

Ingredients

  • 10oz lobster claw meat
  • 10oz filet tips
  • 1 red pepper
  • 1 yellow pepper
  • Any other vegetables of your choice
  • Pickled okra 1 per skewer
  • 4 10inch skewers

Preparation

  • Poach lobster claws in lemon butter
  • Large dice peppers, cut other vegetables as desired, make sure they are not so small that they fall apart before the beef is cooked
  • Cool all hot items before proceeding (in case precooking filet, see Chef's note below)
  • Arrange lobster, filet, and vegetables as desired on skewers, cook in oven on 350 until desired temperature of filet is reached.
  • Chef’s note, if mid well or well done beef temperature is desired, please precook filet before skewering