Morton's Steak And Lobster Oscar
Are you in the mood for a succulent steak and a fresh lobster tail? Look no further than Morton's Steak and Lobster Oscar, a dish that will satisfy both your seafood and steak cravings in one plate. In this article, we will explore the history of the dish, the ingredients, the cooking process, and how to serve it to impress your guests. So, let's dig in!
History of Morton's Steak And Lobster Oscar
Morton's Steak And Lobster Oscar is a classic dish served in high-end restaurants around the United States. The dish was first introduced in the 1960s by a chef named Oscar Tschirky, also known as "Oscar of the Waldorf." The dish was originally called "Lobster a la Oscar," and it was made with fresh lobster meat, asparagus, and a creamy hollandaise sauce.
Over time, chefs started to experiment with the recipe by adding a succulent steak to the mix. Morton's Steak and Lobster Oscar combines the best of both worlds, making it a favorite among steak and seafood lovers. The dish is usually served as a surf and turf, which is a meal that includes both steak and seafood.
Ingredients
Before you start cooking Morton's Steak And Lobster Oscar, you need to gather all the necessary ingredients. Here's what you'll need:
- Two 8-ounce beef tenderloin steaks
- Two 6-ounce lobster tails
- 1/4 cup of unsalted butter
- 2 cloves of garlic, minced
- 1 tablespoon of lemon juice
- 1/2 cup of heavy cream
- 1/4 cup of grated Parmesan cheese
- 1/4 cup of chopped fresh parsley
- 1/2 teaspoon of paprika
- Salt and pepper to taste
Cooking Process
Now that you have all the ingredients, it's time to start cooking Morton's Steak And Lobster Oscar. Follow these steps:
- Preheat your oven to 400 degrees F.
- Season the beef tenderloin steaks with salt and pepper.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Add the seasoned steaks to the skillet and cook for 3-4 minutes on each side until browned.
- Transfer the steaks to a baking sheet and bake in the preheated oven for 5-6 minutes for medium-rare, or until desired doneness.
- While the steaks are baking, prepare the lobster tails. Cut the top of the shell with kitchen scissors and loosen the meat from the shell.
- Melt the remaining butter in a small saucepan over low heat. Add the lemon juice and heavy cream, and whisk until well combined.
- Add the grated Parmesan cheese, chopped parsley, paprika, salt, and pepper to the saucepan. Whisk until the sauce is smooth and creamy.
- Place the lobster tails on a baking sheet and brush with the sauce.
- Bake the lobster tails in the preheated oven for 10-12 minutes or until the meat is opaque and cooked through.
- When the steaks and lobster tails are done, place the steaks on a plate and top each one with a lobster tail. Pour the remaining sauce over the top of the lobster tails.
- Serve hot and enjoy!
Serving Suggestions
Morton's Steak And Lobster Oscar is a classy dish that is perfect for special occasions or a romantic dinner for two. Here are some serving suggestions:
- Pair the dish with a bold red wine, such as Cabernet Sauvignon or Merlot.
- Serve the steak and lobster with a side of roasted vegetables or garlic mashed potatoes.
- Garnish the dish with a slice of lemon and a sprig of parsley for an extra touch of elegance.
Conclusion
Morton's Steak And Lobster Oscar is a luxurious dish that will impress your guests and satisfy your cravings for steak and seafood. With the right ingredients and cooking process, you can recreate this classic dish at home and enjoy it in the comfort of your own dining room. So, why not treat yourself to a decadent meal tonight?