Double Surf and Turf Seafood Supper Club


Seared Filet Mignon with Baked Stuffed Lobster Tails and Crab & Potato Gratin.

To watch Chef Andrew prepare this dish, go to: https://youtu.be/sq27sJqFEaU
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Double Surf and Turf Seafood Supper Club
Serving: Serves 2
Prep Time:
Cook Time:
Double Surf and Turf Seafood Supper Club
Recipe By: Logo Site

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INGREDIENTS

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Cracker Crumb Topping

One 9 oz box Big Y oyster crackers

½ cup ghee or melted Big Y butter

Crab and Potato Au Gratin

One 1 lb can North Coast Seafoods Culinary Reserve Special Crab Meat

1 pound frozen shredded hash brown potatoes

One 10.75 oz can cream of shrimp soup

½ cup Big Y sour cream

1 cup feather shredded cheddar and Monterey Jack cheese blend

1 teaspoon Big Y onion powder

-- Kosher salt and ground Big Y black pepper, to taste

-- Big Y no-stick cooking spray

1 cup Cracker Crumb topping

Lobster Tail

2 (5 oz) frozen Maine lobster tails, thawed on a plate on the lowest shelf in the refrigerator

2 tablespoons ghee or melted Big Y butter

-- Kosher salt

½ cup Cracker Crumb topping

--Big Y no-stock cooking spray

Seared Steak

2 (6 to 8 ounce) trimmed tenderloin steaks, center cut (aka: Filet Mignon)

2 tablespoons ghee or Big Y canola oil

-- Kosher salt and Big Y ground black pepper

-- Big Y butter, for topping

DIRECTIONS


Cracker Crumb Topping

1. Wash hands with soap and water.

2. Crush oyster crackers by hand in a plastic food storage bag, or pulsed in a food processor, until reaching a crumb consistency. Transfer to a bowl.

3. Add ghee or butter to crumbs and mix well.

4. Use immediately or store in refrigerator for up to 1 week or freezer for 2 weeks.

Crab & Potato Gratin

1. Pre-heat oven at 375 degrees Fahrenheit.

2. Wash hands with soap and water.

3. Mix all ingredients, except cracker crumb topping, together in a large bowl.

4. Prepare a baking dish with no-stick cooking spray.

5. Add mixture to dish and top with an even layer of cracker crumb topping.

6. Bake uncovered in pre-heated oven for 25 minutes or until heated thoroughly.

Lobster Tails

1. Preheat oven to 425 degrees Fahrenheit.

2. Wash hands with soap and water.

3. Using kitchen scissors, cut underside shell of lobster tails down the middle.

4. With a French (or Chef’s) knife, carefully, but forcefully split tail in half through the top shell.

5. Using your fingers, pry raw lobster meat out from tail shell.

6. Cut meat into three sections and place back into shell, just as it came out.

7. Wash hands with soap and water, again.

8. Season with salt and drizzle ghee or butter over tail meat.

9. Top with the cracker crumb topping.

10. Spray a baking dish with no-stick cooking spray. Arrange tails in dish and bake for 15 minutes or until cooked throughout.

11. Serve hot.

Steak

1. Preheat oven to 425 degrees Fahrenheit.

2. Wash hands with soap and water.

3. Twenty minutes before cooking, place steaks on a clean plate and pat dry with paper towels.

4. Season all sides generously with salt and pepper, gently pressing seasonings into steaks.

5. Wash hands with soap and water, again.

6. Add ghee or oil to an oven-safe heavy-bottomed skillet (e.g.: iron skillet).

7. Heat pan on stove over medium-high heat until oil begins to smoke.

8. Add steaks to pan with tongs and cook one side down without moving, until a golden-brown crust forms (about 3 to 4 minutes).

9. Flip to other side with tongs and continue to brown for an additional 1 to 2 minutes.

10. Transfer pan to oven and continue to cook until internal temperature reaches 145 degrees Fahrenheit on food thermometer inserted into the thickest part of each steak registers or desired doneness. Note: For medium-rare, aim for 125 degrees Fahrenheit (about 4-5 minutes).

11. Remove from oven and transfer steak to large plate. Top with pat of butter.

12. Cover plate loosely with aluminum foil and allow to rest for 10 minutes before serving.

Nutrition facts: