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need a sauce for my Turf

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doing a surf-n-turf this weekend.
although i'm really not a fan of the filet cut, it was requested by my DC. so i need a sauce that will not clash with my grilled lobster (which will have a tomally type crusting).
any suggestions?
something along the lines of a chimichurri? no? yes?

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  1. My favorite sauce for steak is prepared creamed horseradish mixed with sour cream, salt and pepper to taste. Horseradish will complement the seafood as well. You could also do a simple compound butter, which would also go well with both. I love butter on a sizzling steak.

    1 Reply
    1. re: cocktailhour

      that's a thought. i like the compound butter idea.

    2. You've got to try the Cuban espresso sauce that was featured in last month's Gourmet - I know I can't stop posting about it, but it was superb and a little something different.
      Try epicurious and if it's not there, I can post tonight or tomorrow morning.

      3 Replies
      1. re: laurendlewis

        you don't think that espresso will overpower the lobster? i mean, they will be sauced separately but there will undoubtedly be mixing even if unintentional.

        1. re: ScubaSteve

          It depends how it's being prepared - the sauce has some kick to it (you can adjust based on how much chile poweder, etc is added), but so does chimichurri. The sauce has a hint of espresso more than anything - it's mostly ancho chile based.

          1. re: laurendlewis

            h^mmmm.
            i really need to nail this one, so i'm gonna file this because i like the sound of it but i'd wanna try it out solo first.

      2. Chimichurri might be too spicy for lobster, but I suppose that you could adjust the seasonings accordingly. I'm curious about what you're doing with the tomally, exactly.

        Tomally aside, my first thought was Bearnaise, as it goes with both. Perhaps a bit too Ritz, ca. 1951?

        2 Replies
        1. re: hungry_pangolin

          exactly?
          here it is:
          actually the tomally is used like a compound butter. i mash the tomally with unsalted butter, onion powder, garlic powder and a bit of cayenne. i then split my live lobster and start them, shell side down, on a medium charcoal grill. once i see that the flesh has released from the shell, about 2-3 minutes, i slather on my tomally butter and let it melt in for another minute beore flipping the lobsters over, cut side down for about a minute+ to put some grill marks on the flesh.

          it's important to use a medium grill because if the fire is too hot the flesh seizes to the shell making eating a nightmare. alternatley, i have par-steamed the lobsters before splitting to assure full release of the meat.

          i've served this to tomally-a-phobes and because the tomally taste is so subtle they love it, but can't tell me what it is.

          1. re: ScubaSteve

            That sounds excellent! I'm a big fan of the tomally.

            Having read your method, I really think that you should avoid chimichurri, as it will overwhelm that wonderful tomallity (word?), whereas the sauce bearnaise should still allow that earthiness and smokiness to come through. Let us know what you did, and how it turned out.