Tomahawk Surf & Turf Recipe

Cooking Instructions

1. 1

   Prepare the Lobster

   Bring a large pot of salted water to a boil. Add the whole lobster and cook for about 8-10 minutes until bright red. Remove and let it cool. Once cooled, crack the shell and remove the meat.

2. 2

   Cook the Baby Potatoes

   In the same pot, add the baby potatoes and boil until tender (about 15-20 minutes). Drain and set aside.

3. 3

   Sear the Tomahawk Steak

   Season the tomahawk steak generously with salt and pepper. Heat a grill or cast-iron skillet over high heat. Sear the steak for about 4-5 minutes on each side to achieve a nice crust. For medium-rare, cook until it reaches an internal temperature of 130°F (about 20-25 minutes total). Let it rest for 10 minutes before slicing.

4. 4

   Sauté the Vegetables and Pearl Onions

   In a skillet, heat olive oil and add mixed sautéed vegetables and pearl onions. Sauté until tender and slightly caramelized (about 8-10 minutes). Season with salt and pepper to taste.

5. 5

   Make the Cognac Au Poivre Sauce

   In the same skillet used for the vegetables, add cognac and scrape up any bits from the bottom. Reduce by half, then add heavy cream and crushed black peppercorns. Simmer until thickened (about 5 minutes).

6. 6

   Assembly

   On a large platter, arrange the sliced tomahawk steak, lobster meat, baby potatoes, sautéed vegetables, and pearl onions. Drizzle with cognac au poivre sauce and serve with chimichurri sauce on the side.