Poseidon's Surf & Turf Delight
Serves: 4
Prep Time: 20 mins.
Lobster and Cress Salad Ingredients:
2 lobsters (1
1/2 lbs. each) cooked and shelled
2 cups watercress, coarsely chopped
1/4 cup water chestnuts, thinly sliced
1/4 cup whole macadamia nuts, coarsely crushed
Salt, white pepper, and cayenne to taste
Method:
Place the lobster claws aside and chop the remaining lobster into 1/4-inch pieces. Place the watercress, water chestnuts, and macadamia nuts in a bowl. Toss them together with the lobster pieces. Season with salt, white pepper, and cayenne to taste. Chill until ready to serve.
Zesty Dijonnaise Dressing Ingredients:
1
tbsp. Dijon mustard
3 tbsp. mayonnaise
Rind of 1 fresh lemon
Juice of 1 lemon
3 tbsp. extra virgin olive oil
Salt and white pepper to taste
Method:
Mix together the mustard, mayo, lemon rind, and juice of the lemon. Slowly drizzle the olive oil and stir in. Season with salt and pepper to taste.
Filet Mignon Medallions Ingredients:
4 tenderloin
medallions (2-inch) individually tied around the circumference
Coarse sea salt and coarse black pepper to taste
2 tbsp. canola oil
Method:
Coat the medallions with the coarse salt and pepper and the canola oil. Heat a 9-inch skillet to medium/high. When the skillet is hot enough, sear the medallions about 1/4-inch deep on all sides or until medium rare.
Place on plate with a serving of the salad and 1 lobster claw. Drizzle the dressing on top and garnish with the remaining whole leaves of watercress.
Another original mouth-watering recipe from Kosta the
Fishmonger ... for you to savour!
We welcome your feedback
or questions at kostaz@telus.net or do stop by the Salmon Shop or Screaming
Mimi’s Lonsdale Quay Market, North Vancouver.