Mar Y Tierra Recipe

Roast the poblanos directly over a gas flame or under a broiler, turning occasionally, until blackened and blistered all over, about 8–12 minutes.

Place blistered poblanos in a bowl and cover tightly with plastic wrap (or put in a sealed paper bag) for 10–15 minutes to steam; this loosens the skins.

Peel off skins, remove stems and seeds, and slice the peppers into 1/2-inch strips (rajas).

In a large skillet over medium heat, warm 2 tbs vegetable oil. Add the thinly sliced onion and sauté until translucent and beginning to caramelize, about 8–10 minutes.

Add the rajas (sliced poblano), 3/4 tsp salt and 1/4 tsp black pepper. Sauté together 3–4 minutes more until peppers are warmed through and flavors meld. Keep warm while finishing other components.

Remove stems and seeds from the dried pasilla chiles. Toast them in a dry skillet over medium heat for 20–30 seconds per side until fragrant — do not burn.

Place toasted pasillas in a bowl and cover with 1 cup hot chicken or vegetable broth. Let soak 15 minutes until softened.

Drain chiles, reserving the soaking liquid. Transfer chiles to a blender with 1/4 cup of the reserved liquid and blend until smooth. If needed, add up to another 1/4 cup liquid for a smooth purée.

In a medium saucepan over medium heat, melt 2 tbs butter with 1 tbs olive oil. Add the minced shallot and sauté until softened and translucent, 2–3 minutes.

Add the pasilla purée to the pan and cook, stirring, for 1–2 minutes to develop flavor.

Deglaze with 2 tbs sherry or white wine; let it reduce by half, about 1–2 minutes.

Add the heavy cream and the remaining reserved chile-soaking liquid as needed to reach a smooth sauce consistency (about 1/3–1/2 cup additional liquid possible). Simmer gently 4–6 minutes until slightly thickened.

Season with 1/2 tsp salt, 1/4 tsp black pepper and, if using, 1/2 tbs lime juice to brighten. Taste and adjust seasoning. Keep warm on very low heat; if too thick, stir in a splash of water or cream.

Preheat oven broiler or set oven to 400°F (200°C) for baking if preferred.

Using kitchen shears, cut the top shell of each lobster tail lengthwise down the center and gently lift the meat, resting it on top of the shell (but still attached at the base).

In a small bowl combine 3 tbs melted butter, 1 tbs lemon juice, 1 tsp paprika, 1/2 tsp kosher salt and 1/4 tsp black pepper.

Brush the butter mixture over the exposed lobster meat. For broiling: place tails on a foil-lined baking sheet about 4–6 inches from the broiler and broil 6–8 minutes until opaque and just cooked through (internal temp ~140–145°F). For roasting: bake at 400°F for 10–12 minutes.

Remove from oven and keep warm. Reserve any pan juices to add to the pasilla cream sauce if desired.

Remove filets from refrigerator 30–45 minutes before cooking to bring to near room temperature. Pat dry and season both sides evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper (per steak).

Heat a heavy skillet (cast-iron preferred) over high heat until very hot. Add 2 tbs olive oil and when shimmering, add the steaks.

Sear steaks without moving until a deep brown crust forms, about 2–3 minutes per side for medium-rare depending on thickness. Add 2 tbs unsalted butter, smashed garlic and thyme to the pan.

Tilt the pan and spoon the melted butter over the steaks (baste) for 1–2 minutes. For thicker filets, transfer to a 400°F oven for 3–5 minutes to reach desired doneness (125–130°F for medium-rare).

Remove steaks to a cutting board and tent loosely with foil. Rest 5–7 minutes before slicing.

While steaks rest, gently rewarm the rajas & onions and pasilla cream sauce if necessary. If the sauce needs thinning, stir in a tablespoon of reserved lobster pan juices or cream.

Plate each steak whole or sliced. Place a lobster tail alongside each filet (or split the meat and fan over the steak if preferred). Spoon the pasilla cream sauce over the steak and a little over the lobster.

Top with a small spoonful of the rajas and onions alongside the protein. Garnish with chopped cilantro and serve with lemon wedges.

Serve immediately.