Sandwich is a soul food we all enjoy. For the lovers of succulent steaks and delicious seafood, this sandwich will become the ultimate obsession. Combine your two favourite proteins into one sandwich and enjoy the surprisingly delicious combination. Recreate the easy and delicious steak and miso butter lobster sandwich recipe from I am a Food Blog.
1/2 lb boneless rib eye steak
salt and pepper to taste
1 tablespoon butter
1-2 fresh lobster tails
1 tablespoon miso
1 tablespoon butter
freshly ground pepper
3 slices of white bread
1-2 sprigs of roughly chopped fresh dill
thin tomato slices
baby pea shoots
kewpie mayonnaise, to taste
wasabi, to taste
salt and pepper, to taste
Set the sous vide machine to 130°F and fill in a large pot or heatproof container with water.
Season the rib eye steak with generous amounts of salt and pepper, add the butter and place in a vacuum seal bag. Place the steak into the water and sous vide for 30 minutes. While the steak is cooking, start prepping the lobster. Gently remove the shell. To make it easier, use kitchen shears to cut the bottom of the shell. Separate the membrane from the shell and pull it out gently. Place the lobster, miso, butter and generous amounts of pepper into the vacuum seal bag. Once the steak has been in the sous vide water for 30 minutes, add in the lobster and set the timer for additional 30 minutes.
Once the steak has been cooked thoroughly, discard the juices and remove the steak out of the bag and lightly pat it dry. Heat up a heavy cast iron pan over high heat and sear each side of the steak for 1-2 minutes until both sides get crusted. Once the steak has been seared, remove from the pan and set aside to cool. Remove the lobster from the water and carefully cut the bag open. Pour the miso butter lobster water into a bowl. Cut the lobster into large chunks and add it to the miso butter. Mix the ingredients together adding freshly chopped dill and seasoning to taste. Toast the white bread slices and slice the steak against the grain.
Assemble the sandwich in the following order: kewpie mayonnaise, wasabi, the sliced steak, tomato slices, a slice of toast, lobster chunks and pea shoots. Add seasoning if needed. Drizzle the last slice of toast with remaining miso butter.
Slice and enjoy the succulent and juicy surf and turf sandwich!