Classic surf ‘n turf dish, cooked in a cast iron skillet during our recent trip to Flying Flags RV Resort near Solvang, CA.
My wife has been badgering me for some lobster, so here it is. And it was actually pretty awesome.
Ingredients
- 1 x fresh lobster tail (we split one between us, but you could easily do one each I suppose)
- 2 x sirloin steaks
- Fresh Garlic
- Garlic and pepper seasoning or rub
- Butter
- Fresh sliced mushrooms
- Onions
- Fresh asparagus
- Lemon
- Couscous or rice pilaf
Method
Season the steaks on both sides with the garlic and pepper seasoning.
Heat the skillet and add a good size knob of butter. When it’s sizzling, add the steaks and let them sit for a couple of minutes before turning.
Slice the asparagus into 3″-4″ lengths and heat in an additional pan with some butter or olive oil.
Add the onions to the steak and lobster skillet and and let them cook off to one side for a minute or two.
Butterfly the lobster tail. Add some freshly chopped garlic to the sizzling butter and add then place the lobster tail meat-side down in the garlic and butter.
After a couple of minutes, turn the lobster tail on its back and let it sit for another couple of minutes. Add the mushrooms and stir to coat with butter.
Do not overcook the lobster! As soon as the steaks are done to your liking and and the lobster has been cooked for a couple of minutes each side, remove from the heat and serve. We served it with a wedge of lemon, a side of red pepper couscous and a delicious Cabernet that we picked up at LoMac, a local winery.
This is how to camp in style. And yes, there is a steak somewhere under that pile of onions and mushrooms!