Rib Steak & Lobster with Herbed Mascarpone
HOLIDAY 2012BY: JENNIFER MACKENZIE
Just when you thought surf & turf couldn’t get any more decadent, in comes a luxurious, fragrant mascarpone wine sauce along with the king of steaks and succulent lobster (of course!). This is really a simple recipe to make but the results are sure to dazzle your guests. Freshly cooked lobster really is best so purchase it live and cook it yourself, or, if you prefer to have the store cook it for you, be sure to get it the day you plan to serve this. Be sure to get Canadian cold water lobster, rather than rock or spiny lobster—which aren’t as tasty or tender—for the best experience.
2 lobsters, each about 1¼ lbs (625 g), cooked
4 boneless beef rib steaks, about ¾ inch (2 cm) thick, tied
Salt and freshly ground pepper
2 tbsp (30 mL) olive oil
2 tbsp (30 mL) butter
½ cup (125 mL) finely chopped shallots
1 sweet red pepper, diced
3 cloves garlic, minced
½ cup (125 mL) dry white wine
1 cup (250 mL) mascarpone cheese
2 tbsp (30 mL) chopped fresh chives
2 tsp (10 mL) chopped fresh thyme
4 boneless beef rib steaks, about ¾ inch (2 cm) thick, tied
Salt and freshly ground pepper
2 tbsp (30 mL) olive oil
2 tbsp (30 mL) butter
½ cup (125 mL) finely chopped shallots
1 sweet red pepper, diced
3 cloves garlic, minced
½ cup (125 mL) dry white wine
1 cup (250 mL) mascarpone cheese
2 tbsp (30 mL) chopped fresh chives
2 tsp (10 mL) chopped fresh thyme
1 Preheat oven to 400°F (200°C).
2 Remove lobster tails and claws from shells (remove leg meat, if desired). Cut each tail in half lengthwise. Keep claws whole, if possible. Set aside (keep warm if freshly cooked).
3 Season steaks with salt and pepper. Heat a large skillet over medium-high heat until hot but not smoking. Add oil and butter and swirl to coat pan. Add steaks, in batches as necessary, and brown for about 3 minutes per side, turning once. Transfer to a rimmed baking sheet and roast, uncovered, in oven for about 8 minutes for medium-rare or until desired doneness.
4 Meanwhile, reduce heat to medium-low and add shallots and red pepper to pan. Sauté for about 2 minutes or until starting to soften. Add garlic and sauté for 2 minutes or until fragrant. Pour in wine and scrape up brown bits. Boil for about 2 minutes or until reduced by half.
5 Stir mascarpone, chives and thyme into pan and heat, stirring, until smooth and melted (do not let boil). Season to taste with salt and pepper. If lobster is cold, add to sauce and gently simmer until heated through.
6 Place steaks on warmed serving plates, top each with a half lobster tail, one-quarter of any leg meat and 1 claw. Drizzle sauce overtop.
2 Remove lobster tails and claws from shells (remove leg meat, if desired). Cut each tail in half lengthwise. Keep claws whole, if possible. Set aside (keep warm if freshly cooked).
3 Season steaks with salt and pepper. Heat a large skillet over medium-high heat until hot but not smoking. Add oil and butter and swirl to coat pan. Add steaks, in batches as necessary, and brown for about 3 minutes per side, turning once. Transfer to a rimmed baking sheet and roast, uncovered, in oven for about 8 minutes for medium-rare or until desired doneness.
4 Meanwhile, reduce heat to medium-low and add shallots and red pepper to pan. Sauté for about 2 minutes or until starting to soften. Add garlic and sauté for 2 minutes or until fragrant. Pour in wine and scrape up brown bits. Boil for about 2 minutes or until reduced by half.
5 Stir mascarpone, chives and thyme into pan and heat, stirring, until smooth and melted (do not let boil). Season to taste with salt and pepper. If lobster is cold, add to sauce and gently simmer until heated through.
6 Place steaks on warmed serving plates, top each with a half lobster tail, one-quarter of any leg meat and 1 claw. Drizzle sauce overtop.
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