My brother-in-law returned from Sydney last week and brought home with him three large flash-boiled lobsters. Seeing that they were fresh and ready for the grill, my sister-in-laws decided to have a surf and turf dinner last week. They cut up the striploin they had purchased from Euraco into thick slabs of steaks. The marbling effect of those steaks were fantastic, and those steaks were simply mouth-watering delicious. It was tender and soft, with just the right amount of fat. We only barely seasoned the meat with some freshly ground black pepper and kosher salt and yet they tasted unbelievable.
With the steaks grilling, we turned our attention to the lobsters. They looked juicy and succulent, all ready to be eaten. A lovely orange red with succulent white flesh spilling out of them, they were almost picture perfect. Well, maybe food perfect.
When they emerged from the grill, we were not disappointed. The meat was thick and oozing with natural sweetness. And oh, the lobster roe? It was fragrant and had the most complex flavour. This was the way fresh seafood should be eaten. With little or no seasoning, one could almost taste the ocean.
Home-styled surf and turf. Don’t you wish you were there?
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