Jul 14 2026
Restaurants›Oystercatchers›Surf & Turf Recipe

Surf & Turf Recipe

Inspired by Oystercatchers
Time1h
Serves2

8oz Pecan Wood Grilled Kuro American Wagyu Filet Mignon, Butter Poached Maine Lobster Tail, Mushroom Ragout, Parsnip Puree

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Ingredients

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Beef

Lobster

Mushroom Ragout

Parsnip Puree

Method

Prepare the Filet Mignon

  1. 1

    Grill the Steak

    Season the Wagyu filet mignon with salt and black pepper. Preheat your grill with pecan wood chips for flavor. Grill the steak to your desired doneness, about 4-5 minutes per side for medium-rare. Remove from heat and let rest.

Prepare the Lobster Tail

  1. 2

    Butter Poach the Lobster

    In a small saucepan, melt butter over low heat. Add minced garlic and lemon juice. Cut the lobster tail in half and place in the butter. Cook for about 5-7 minutes until the lobster is opaque and cooked through. Remove and set aside.

Make the Mushroom Ragout

  1. 3

    Sauté the Mushrooms

    In a skillet, heat olive oil over medium heat. Add chopped shallots and sauté until translucent. Add mixed mushrooms, thyme, salt, and pepper. Cook until mushrooms are tender and browned, about 8-10 minutes. Set aside.

Prepare the Parsnip Puree

  1. 4

    Cook and Puree Parsnips

    Peel and chop parsnips. Boil in salted water until tender, about 15-20 minutes. Drain and blend with butter, cream, salt, and pepper until smooth and creamy. Adjust seasoning to taste.

Assembly

  1. 5

    Plate the Dish

    On a plate, spread a generous amount of parsnip puree. Top with mushroom ragout, place the grilled filet mignon on top, and finally, drape the butter poached lobster tail over the steak.

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