Jul 14 2026
Restaurants›Kawamoto Store›Surf And Turf Recipe

Surf And Turf Recipe

Inspired by Kawamoto Store
Time1h
Serves2

Ribeye and Lobster Tail, Salt and pepper ribeye, smashed fingerling potatoes, grilled baby carrots and broccolini, bourbon Demi and Italian Salsa Verde

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Meat and Seafood

Vegetables

Sauces

Method

Preparation

  1. 1

    Prepare the Ribeye and Lobster

    Season the ribeye steaks with salt and black pepper on both sides. For the lobster tails, cut the top shell lengthwise with kitchen scissors, and gently pull apart the shell to expose the meat.

  2. 2

    Prepare the Vegetables

    Wash the fingerling potatoes, then cut them in half lengthwise. Trim the ends of the baby carrots and broccolini.

Cooking

  1. 3

    Cook the Fingerling Potatoes

    In a pot, bring salted water to a boil. Add the fingerling potatoes and cook for 15-20 minutes until tender. Drain and set aside.

  2. 4

    Grill the Ribeye

    Preheat a grill or grill pan over medium-high heat. Grill the ribeye steaks for about 4-5 minutes per side for medium-rare, or until your desired doneness. Let rest for 5 minutes before slicing.

  3. 5

    Grill the Lobster Tails

    On the same grill, place the lobster tails shell-side down. Grill for about 5-6 minutes until the meat is opaque and cooked through.

  4. 6

    Sauté the Baby Carrots and Broccolini

    In a skillet, heat a tablespoon of butter over medium heat. Add the baby carrots and broccolini, sautéing for about 5-7 minutes until tender and slightly caramelized.

  5. 7

    Make the Bourbon Demi

    In a saucepan, combine bourbon and beef stock. Bring to a boil, then reduce to a simmer until reduced by half, about 15 minutes. Season with salt and pepper to taste.

Plating

  1. 8

    Plate the Dish

    On a large platter, arrange the sliced ribeye, grilled lobster tails, sautéed baby carrots, broccolini, and smashed fingerling potatoes. Drizzle the bourbon demi over the steak and serve Italian salsa verde on the side.

More from Kawamoto Store