RYAN SEACREST RESTAURANT RECIPES

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MINI SURF AND TURF - AMUSE BOUCHE RECIPE



Mini Surf and Turf - Amuse Bouche Recipe image

This glamorous amuse bouche recipe is courtesy of Ryan Seacrest's Hollywood-elite restaurant, BOA Steakhouse.

Provided by DELISH.COM

Categories     birthday    dinner party    feed a crowd    romantic meals    Valentine's Day    appetizers    dinner

Total Time 0S

Prep Time 0S

Cook Time 0S

Yield 1

Number Of Ingredients 5

1 oz. Japanese Wagyu New York strip steak
1/4 tsp. coarse sea salt
1 oz. Maine lobster tail
6 oz. clarified butter
1 Madagascar vanilla bean

Steps:

  • Generously season the Wagyu cube with salt and pepper. On a griddle or very hot pan, sear the Wagyu cube on each side making sure that each side gets nicely caramelized and crusted, but leaving the inside medium in temperature. Do not use any oil. Plate and sprinkle with sea salt. In a small sauce pan, warm clarified butter and vanilla bean to about 300 degrees F. Place the lobster medallion in the vanilla bean clarified butter. Allow to cook until just fully opaque, and has a slightly firm consistency. Place next to the Wagyu and serve.

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