surf and turf

My hubby just turned another year. He stated he didn’t want any fanfare but I know him well enough to know that he would appreciate a little something special to mark the occasion. So I invited a pair of close friends and put together a menu that would wow without any muss and fuss. What would be better than breaking down the steak house version of surf and turf? Lucky for us our very own Dorothy Lane Market carries cuts of beef that rival those in famed Chicago eateries. Continuing on this festive roll thought I’d deconstruct the lobster roll to create a fabulously fresh lobster salad to start.

One day this spring as I was pushing my cart up and down the aisles I stumbled upon this package of cooked frozen lobster meat. I was dubious until I saw the price tag. Something this expensive was bound to be good. So I hedged my bets and gave it a try. My oh my- did it deliver! 

It’s best to thaw the lobster in the refrigerator overnight in its sealed packages.

Whisk together the mayonnaise and lemon juice. Season with salt and pepper.

Add the chopped onion and celery. (This can be done earlier in the day, just cover and refrigerate.)

Gently wash and spin-dry the butter lettuce.

Right before serving drain the lobster in a colander to get rid of any accumulated juices.

Gently toss the lobster with the mayonnaise mixture.

Divide the lettuce among the plates.

Top with the lobster salad.

Hotdog bun toast spears complete this deconstructed roll. Cut away the crusts from hotdog buns with a serrated knife. Slice the bun in half lengthwise then crosswise making four spears from each bun.

Place on a cookie sheet and brush with melted butter. Bake in a preheated 350 degree oven until just golden.

Serve alongside the lobster salad.