Get inspired and watch Chef Andrew from North Coast Seafoods prepare this delicious recipe.
Seafood Supper Club Recipe
A hearty dish packed with sweet lobster tails, pan-seared steak and buttery-crab potato au gratin with a bed of sautéed spinach.
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Ingredients
Directions
1. Wash hands with soap and water.
2. Preheat oven at 375 degrees Fahrenheit.
3. Place steaks on a clean plate and pat dry with paper towels. Set aside at room temperature while preparing other meal components. Wash hands after handling raw steak.
4. Prepare Cracker Crumb Topping. 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.
5. Add ghee or butter to crumbs and mix well. Set aside.
6. Prepare Crab and Potato Au Gratin. Mix all ingredients, except Cracker Crumb Topping, together in a large bowl.
7. Prepare a baking dish with non-stick cooking spray. Add mixture to dish and top with an even layer of Cracker Crumb Topping.
8. Bake uncovered for 25 minutes or until heated thoroughly.
9. While gratin is cooking, prepare Lobster Tails. Using kitchen scissors, cut underside shell of lobster tails down the middle. Then with a French (or Chef’s) knife, carefully, but forcefully split tail in half through the top shell.
10. Using your fingers, pry raw lobster meat out from tail shell. Cut meat into three sections and place back into the opposite side of the shell so the red/pink flesh is facing out. Wash hands after handling raw lobster.
11. Season with salt, drizzle ghee or butter over tail meat and top with the Cracker Crumb Topping.
12. Spray a baking dish with non-stick cooking spray and arrange tails in dish. Wash hands after handling raw lobster.
13. Once gratin is done cooking, increase oven to temperature 425 degrees Fahrenheit and bake lobster until flesh is pearly and opaque, about 15 minutes.
14. While lobster tails are baking, prepare steak.
15. Season all sides generously with salt and pepper, gently pressing seasonings into steaks. Wash hands with soap and water after handling raw steak.
16. Add ghee or oil to an oven-safe heavy-bottomed skillet over medium-high heat until oil begins to smoke.
17. Add steaks to pan with tongs and cook without moving, until a golden-brown crust forms, about 3 to 4 minutes.
18. Flip steak with tongs and continue to brown other side for an additional 1 to 2 minutes.
19. 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.
20. While steak is cooking. Heat olive oil in a saute pan over medium heat. Cook spinach 2 to 3 minutes and season with salt and pepper to taste.
21. Remove steak from oven and transfer steak to large plate. Top with pat of butter. Cover plate loosely with aluminum foil and allow to rest for 10 minutes before serving.
22. Serve steak over sauteed spinach with lobster tail and spoonful of Crab and Potato Au Gratin, garnish with parsley. Enjoy!
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!