Recipes
Surf 'N' Turf Sliders
Serves 12 sliders
Ingredients
4 Longo’s Striploin or Rib-Eye Medallion Steaks (about 750g total), patted dry
3 tbsp Longo’s Extra Virgin Olive Oil, divided
4 tsp Longo’s Montreal Steak Spice
4 tsp chopped fresh dill
2 tbsp Longo’s Essentials Country
Churned Salted Butter
12 brioche slider buns or dinner rolls
Fried Caper and Horseradish Aioli (see recipe)
3 cups Longo’s Organic Nordic Blend Greens
2 small vine-ripened tomatoes, sliced
6 lobster tails (2 to 3oz each), thawed if frozen
1/4 cup Longo’s Mayonnaise
1/4 cup diced red onion
1 green onion, minced
2 tbsp chopped fresh dill
1 large Longo’s Enriched Coop Egg (yolk only)
1 tbsp cornstarch
1 tsp Longo’s Dijon Mustard
1/2 tsp Longo's Essential Lemon Juice
15 unsalted saltine crackers, crushed
Pinch each salt and pepper
Pinch Longo’s Cayenne Pepper
2 tbsp Longo’s Extra Virgin Olive Oil
5 tbsp Longo’s Capers, drained and patted dry
1/2 cup Longo’s Mayonnaise
2 tbsp Longo’s Prepared Horseradish
1 tsp chopped fresh dill
1/2 tsp lemon juice
Pinch each salt and pepper
Directions
- •Bring 4 cups of water to a boil in saucepan. Add 2 tsp of salt and lobster tails; return to a boil.
- •Reduce heat to medium and cook for 3 minutes. Remove lobster tails from pot and place in bowl of ice water. Chill in water for 15 minutes.
- •Meanwhile, using kitchen shears, cut along length of lobster tails down the middle. Carefully pry the shell from the tail meat and discard shells. Cut lobster meat in half lengthwise and thinly slice each on the diagonal. Place in large bowl. Add mayonnaise, red and green onion, dill, egg yolk, cornstarch, mustard and lemon juice. Mix in crushed saltines, salt, pepper and cayenne until a sticky mixture forms. Divide mixture into 12 equal-sized balls and place on baking sheet lined with Longo’s Parchment Paper. Gently press to keep together and to form cake shape. Cover and refrigerate for at least 1 hour or up to 4 hours.
- •Drizzle steaks with 1 tbsp of the oil and toss with steak spice and dill to coat. Cover and refrigerate for 1 hour.
- •Bake Lobster Cakes in preheated 425°F oven for 15 to 20 minutes or until light golden and firm to the touch.
- •Heat heavy-bottomed skillet over high heat until skillet begins to smoke lightly. Add remaining oil and butter to pan. Place steaks into pan and sear for 2 minutes. Turn steaks over and place skillet into 425°F oven with Lobster Cakes. Cook for about 8 minutes or until medium-rare (or desired doneness), basting occasionally with oil/butter from pan. Let stand for 5 minutes before slicing.
- •Spread bottom of slider buns with some of the Fried Caper and Horseradish Aioli and then greens and tomato. Top with a few slices of the steak and a Lobster Cake. Dollop more aioli on top before adding top bun.
- •Heat oil in small skillet and fry capers in until crisp. Use a slotted spoon to remove capers and drain on plate lined with paper towel. Coarsely chop and place in bowl. Whisk in mayonnaise, horseradish, dill, lemon juice, salt and pepper. Cover and refrigerate until ready to use.
A dash of advice
Nutritional Information
- Protein 27g
- Fibre 2g
- Fat 28g
- Sugar 5g
- Carbs 27g
- Sodium 930mg
