by Philia Kelnhofer0
Surf and Turf Melts
Sometimes certain ingredients bring up memories that one wants to replicate and share through recipes. Lobster is one of those ingredients for me. Lobster makes me think of summer, it takes me back to when my husband and I visited the coast of Maine and lobster was everywhere, it seemed that every restaurant boasted a lobster dish (we even had lobster ice cream!)
We waited in this 2 plus hour line outside a place that supposedly had the best lobster rolls. We weren’t that impressed, it was essentially some cold lobster in a hot dog bun, it was kind of flavorless. As we left we both vowed off lobster saying that we didn’t understand the hype, but then hours later came across a little roadside stand selling lobster grilled cheese, of course I had to try it…I mean, lobster, cheese, bread? YUM! And so my love of lobster was back in full swing!
Plus this is the perfect dish for a party, perhaps a summer party where you want to impress the guests.
- 1 loaf Italian bread (you need about 24 slices, I like to get the bread with sesame seeds on top)
- ½ stick butter (4T)
- 2 garlic cloves, crushed
- 24 slices of provolone cheese
- 1 box –Omaha Steaks Turf and Tails combo
- 1 tsp kosher salt
- 1 T extra virgin olive oil
- 1 T Steak Seasoning from Omaha Steaks
- 2-4 tomatoes, finely chopped
- Pinch of salt
- ½ cup parsley, finely chopped
- Preheat oven to 400, line 2 baking sheets with aluminum foil and place slices of bread on each baking sheet (about 12 pieces per sheet.)
- Microwave butter for 10 seconds, then combine the butter with the crushed garlic.
- With a butter knife spread a little of the butter on each slice of bread (if you want it really buttery you could certainly make more, I just spread a very thin layer on.)
- Lay a slice of provolone cheese on top (I like to break the slice in half so that I can cover the top of the bread with cheese.)
- Set aside until you’re ready to bake.
- Bring a pot of water to boil and cook the lobster tails.
- When they are done cooking, allow them to cool for 10-15 minutes, until you can touch them, then with a fork get the lobster meat out of the tail
- Put lobster meat into a bowl and sprinkle with a little kosher salt and set aside.
- Heat olive oil in a skillet.
- Pat each of the filets with a paper towel, then rub a little steak seasoning into each side of filets
- Cook in the skillet for 4 minutes on each side, flipping only once (you could cook shorter/longer depending on how well done you like your meat.)
- Remove steaks from skillet and allow to cool for at least 10 minutes, then slice up into strips.
- Top chopped tomatoes with a pinch of salt and set aside
- Cut parsley and set aside as well (I like putting the tomatoes and parsley in little bowls, it helps when assembling the melts.)
- When the lobster and steak have finished cooking, put the bread in the oven.
- Allow it to bake for 7-10 minutes, until the cheese is brown around the edges.
- Remove from oven, then top with some lobster meat and steak slices, then top with some tomato slices and sprinkle some parsley over the melts
- Serve warm