Surf and Turf


I’ve said for years that my love language is food.

It’s no wonder that I feel so loved by my wife NoŽl, since she’s been cooking up fantastic meals for a decade now…

It’s rarely anything extra-fancy or daring… she just has a gift for taking a recipe and turning it out. Even the most simple meals (like my favoriteórice and beans) can buckle my knees at the mere thought. Not only that, but she manages to keep the food supply healthy and plentiful, even though the cupboards and fridge are typically quite bare.

Word has gotten out about her mad skills in the kitchen, so we’ve decided to share future favorites along the way in a feature I’m calling “Last Night’s Dinner.”

To kick it off today, we’re sharing the recipe for what was one of those daring special occasion meals… our 10th anniversary celebratory feast: Grilled Steak and Lobster Skewers with a Choron-inspired butter sauce, served with Chive Mashed Potatoes and Picked-Today Corn on the Cob.

Yes. It is as good as it sounds.

We knew this was a risk—first time cooking lobster and all. Neither one of us was sure we’d like it or if the quality of the lobster we could get here in Michigan would be good enough. I was also a little leery about the sauce… afraid that the tomato flavor would be too strong.

It turned out fabulous though.† The subtle flavor and texture of the lobster complimented the steak perfectly, the sauce was just right, and the potatoes would have melted my heart all on their own. The first sweet corn of the season was so good… from our favorite farm… you don’t even have to cook it, you could just walk out into their field and start gnawing.

Even though the supplies for this meal cost a little more than our usual $1 meal fare, it was still at least $60 cheaper than the same meal you’d get at a restaurant (not that any restaurant would have corn like that).

Recipe: Grilled Steak-Lobster Skewers


For the Skewers (serves 4):

  • Lobster tails (6-8 oz. each)
  • Beef tenderloin filets (4-6 oz. each)
  • 3 T. olive oil
  • Salt and Pepper

For the Sauce

  • 1 stick unsalted butter
  • 1 T. tomato paste
  • Juice of 1 lemon
  • 1 T. chopped fresh tarragon
  • Salt to taste


Preheat grill to medium-high.

Pat the tails (for grilling cut the underside of the tails to remove the meat) and filets dry with paper towels, then rub with oil; season with salt and pepper. Thread 2 skewers through each steak and lobster tail in an “X” formation. Grill skewers on both sides to desired doneness (3-4 minutes per side for medium-rare)

Melt butter for the sauce in a saucepan over low heat. Whisk in tomato paste and lemon juice; keep warm. Before serving, stir in tarragon and season with salt.

To serve, divide the mashed potatoes among 4 serving plates, then top with a skewer and sauce.