Surf and turf is a traditional American dish of perfectly cooked beef with a full-flavored lobster tail and an unbelievable sauce.
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Every Fine Dining Chef Knows How to Make This
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Luv these chill cooking videos
Im making potatoes colcannon with my fillets and lobster tails tonight. Sauteed mushrooms in red wine for husband and asparagus with butter…. Yummy 😋
Great recipe as always, love your channel! Can something be done with the leftover broth and oil from cooking lobster and meat, or you simply discard them? Seems like a lot of great flavor in both.
It would be comedy gold if it was discovered this dish was actually first made in Middle America instead of one of the coastal regions. 😂
Me gusto los plátos típicos
YES CHEF!
Yum. Although filet is a powerhouse of tenderness, not flavor. That's why I've been using ribeye cap steaks for this dish. Holy cow is that flavor.
Good video. Great technique.
Chef Parisi never ever disappoints! Billy, you never cease to impress me. Thank you for being so kind to share your knowledge, I have to try the Court-bouillon 😍 I love fish and sea food… and never learnt this technique, I have to try it. Thank you Chef!
I love surf and turf, but filet mignon a “powerhouse of flavor?” 😂 Famously maybe the least flavorful steak 🤔
Can you make a Tournedos Rossini
First time i saw courtbullion on a menu was south of Lafayette, LA and I asked what it was. The lady laughed and told me it was pronounced coo-bee-yon. I'd hear that all my life but had no freaking idea that it was spelled like that. Moral of the story is to never trust what you see written down while you're in Cajun country. 😂😂
Love your videos! Your wife and family are SO lucky : )
Looks amazing! I have some larger shrimp, 6/8 per pound I think the tag said at the grocer. Could I cook them using the same method you used for the lobster tails?
3:37 Honestly it sounds like one named it the other did it… So great minds think alike.
Oh my… Loving that !
This looks amazing!!
You do know chef that burning olive oil over 250F makes the olive oil really really bad for your health right? Try avocado oil ( 500 F burn point) next time for high temp searing.
Chef, I’m loving all of your recipes and would LOVE if you could do one for the Peruvian classic—ají de gallina. I can’t find any good tutorials 😢
Your burner under the steak did not look turned down to medium but you are the boss. Great meal.
You specifically mentioned using a ceramic pan. Would a SS have been better since you are making a sauce esp since you are also adding wine.
(Ive been debating between SS vs ceramic coat to purchase, so Im prolly reading too much into things).
Chef!! I subscribe to several cooking channels and yours is the best. I’m better at baking than cooking and learned sourdough techniques from your videos. Looking forward to a possible bread series 2.0 from the master 🙂
Oh yea, this is a real classic one! Had it a few times in restaurants here in Germany and love it every time! 😍