Surf N Turf

Sonya Hylton's signature dish from Heat 4 of MasterChef 2014

Ingredients


  • 500g cooked lobster
  • 2 x 6oz fillet steak
  • 3 oz butter
  • 2 tblsp olive oil
  • 2 lemons
  • 9 oz spinach
  • 9 oz watercress
  • sauce:
  • 2 oz butter 2 shallots
  • 5 floz white wine
  • 10 floz double cream
  • 2 tblsp mustard dijon
  • 2 tomatoes (skinned and deseeded)
  • 2 tblsp chives finely chopped
  • chips:
  • 250 g maris pipers
  • groundnut oil (to deep fry)
  • sea salt
  • lime and chilli aioli:
  • 2 limes
  • 1 red chili
  • 6 egg yolks
  • 0.25 tsp salt
  • 1.50 tblsp white wine vinegar
  • 0.50 tblsp english mustard
  • 1 l rapeseed oil
  • salt & pepper

Method

  1. Heat deep frier to 130 degrees
  2. Chip potatoes in food processor
  3. Rinse chips to remove starch
  4. Boil chips in a pot
  5. Cool in a freezer
  6. Fry in oil at 130 degrees
  7. Drain and place on kitchen paper, put in a freezer to cool
  8. Heat oil to 180 degrees and fry chips until golden.
  9. Extract cooked lobster meat from the shell
  10. Season the meat with salt & pepper
  11. Heat pan add butter and oil
  12. Fry steak
  13. Rest meat
  14. Heat pan with butter and re-heat lobster, add salt & pepper and lemon juice
  15. Melt butter & oil in a pot and wilt spinach and watercress
  16. Fry shallots in butter
  17. Add white wine and reduce
  18. Add cream and reduce
  19. Stir in chopped tomatoes, mustard and chives
  20. Season with salt & pepper
  21. Whisk egg yolks, salt, vinegar, lime juice & mustard together and very slowly add the oil
  22. Season with salt and pepper


More from Life & Style

  • Fire safety awareness

    IN Homes

    Fire safety awareness

  • Single Travel: Tips for going solo

    IN Travel

    Single Travel: Tips for going solo

  • Diothermy at Rosanna Crothers

    IN Fashion

    Diothermy at Rosanna Crothers

  • Lexus NX300h

    IN Motors

    Lexus NX300h


  • X
    Join

    Use your RTE ID to Join

    • Upload your style photos
    • Create and save recipes
    • Review and Comment
    • Have your say
    help Whats this?
    Don't have an RTE ID? register