Surf and Turf
Surf and Turf
Ingredients
- The small legs of two cooked lobsters, chopped
- 1 onion, thinly sliced
- 1 clove garlic, finely chopped
- 1/4 teaspoon (1 ml) paprika
- 2 tablespoons (30 ml) butter
- 1/2 cup (125 ml) sherry
- 4 cups (1 litre) chicken broth
- 2 teaspoons (10 ml) cornstarch
- 1 tablespoon (15 ml) water
- 1/4 cup (60 ml) diced chorizo
- Salt and pepper
- 2 cooked lobsters, shelled
- 4 steaks beef tenderloin
- 2 tablespoons (30 ml) olive oil
Instructions
- In a saucepan, sauté the lobster legs, onion, garlic, and paprika in the butter for about 5 minutes or until the bottom of the pan starts to brown. Season with salt and pepper. Deglaze with the sherry. Add the broth and bring to a boil. Reduce by two thirds. Drain the sauce.
- In a small bowl, dissolve the cornstarch in the water. Gradually pour in the sauce and bring to a boil, stirring constantly with a whisk. Add the chorizo and adjust seasoning. Add the lobster to the sauce and heat through. Set aside.
Surf and Turf