This Recipe was a real luxury, and to be honest I usually prefer crab, but a couple of lively Aberdeenshire lobsters came my way, so I thought they’d go well with a dry aged Aberdeen Angus steak from Andrew Gordon Butchers in an ultimate Surf’N’Turf combo.
I like meals like this, super quality ingredients cooked simply without fuss, so I popped the steak on a super hot grill for a few minutes each side until cooked rare and still mooing, but with a wonderful char on the outside. While these were resting, I dispatched the lobsters, and cut in half before placing on the hot grill for a few minutes each side, I placed a knob of butter with some chopped chives and parsley and a squeeze of lemon to melt on the cut side of the lobsters, before serving with the rested steak and a side salad.
The glass of…
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MBSIB: The Man With The Golden Tongs 