Surf and Turf

Directions Print

1. In a large pot with water, place boil in the bag mashed potatoes and bring up to temperature according to the directions.
2. Marinate tomahawk in shio koji sauce for 24 hours. Salt and pepper to taste. Mark on the grill and finish in the oven at 475°F until internal temperature reaches 125°F and rest on a roasting rack; cut.
3. Mix together the butter and miso. Spread some miso butter on lobster tail and reserve the rest for dipping. Roast lobster at 475°F for 6 to 8 minutes.
4. Toss carrots in 1 tablespoon of neutral oil and toss with gochugaru seasoning. Roast at 475°F for 4 to 6 minutes.
5. To plate, place the cut steak and lobster tails on a large plate and garnish with miso butter. In 2 separate side dishes, place the carrots and mashed potatoes. Serve immediately garnished with furikake and/or charred orange slices, if desired.