LOBSTER TAILS WITH FRESH PEPPER HARISSA AND ZA’ATAR-TOPPED STEAK
RECIPE TYPE
Surf and Turf
SERVES
6
Prep Time: 20 Min
Cook Time: 20 Min
Ingredients
INGREDIENTS
1/4 cup Longo’s Essentials
Dried Oregano
1 tbsp Longo’s Essentials Sesame Seeds
2 tsp sumac
1/4 tsp salt
6 Longo’s Certified Angus
Beef Top Sirloin Medallions
2 tbsp Longo’s Extra Virgin Olive Oil, divided
Pepper Harissa Lobster Tails:
2 red bell peppers, roasted, peeled and sliced
1 long red hot chili pepper, stemmed and seeded
6 cloves garlic, peeled
2 tsp each Longo’s Essentials
Ground Cumin and salt
1 tbsp Longo’s Extra Virgin Olive Oil
1 tbsp Longo’s Honey and lemon juice
2 tsp harissa paste or harissa spice mixture
6 frozen lobster tails (3oz each), thawed and cut through down the centre
Directions
DIRECTIONS
Pepper Harissa Lobster Tails:
Purée together red peppers, chili pepper, garlic, cumin and salt until very smooth. Press mixture through sieve to remove 1/4 cup of excess liquid.
Transfer to a bowl. Stir in oil, honey, lemon juice and harissa paste to make a sauce. (Make-ahead: Sauce can be made up to 2 days ahead. Bring to room temperature before using.)
Combine oregano, sesame seeds, sumac and salt in small bowl. Coat both sides of steak with spice mixture. Brush 1 tbsp of the oil over grill pan or cast iron skillet. Cook steaks, turning once, for 5 minutes per side. Tent with Longo’s Essentials Aluminum Foil and keep warm.
Push open the membrane covering the lobster meat. Brush remaining 1 tbsp of oil onto grill pan set over medium-high heat. Place lobster tails, flesh side down, on grill pan. Cook for 5 min. Flip over, spread each with the sauce and cook for 3 to 5 minutes or until shells are bright red. Serve alongside steaks.
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 79g | Fibre 2g |
Fat 28g | Sugar 6g |
Carbs 12g | Sodium 1230mg |
