Surf and turf is the end-all, be-all when it comes to elegant entrées, and Chef DeLucie's take doesn't disappoint. For the turf, enjoy a perfectly seared NY strip steak, and for the surf, dive into a butter lobster tail. A side of garlickly green beans and luscious whipped bearnaise butter ties the whole dish together in luxurious harmony. It doesn't get better than this.
Nutritional facts
Protein
53g
Carbs
23g
Calories
1040
Fat
85g
Ingredients
NY Strip SteakLobster TailCanola and Olive Oil BlendButterExtra Virgin Olive OilBlack PepperLemonGarlicKosher SaltGreen BeansShallotTarragonThymeLemon JuiceCrushed Red PepperItalian ParsleyChampagne Vinegar
Reviews
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For much of the past two decades, John DeLucie has been one of New York City’s most popular chefs leading a number of restaurants like Bedford & Co, Ainslie, Empire Diner, The Lion, and The Waverly Inn.
Upon graduating from NYU, he eventually gave in to his natural culinary curiosity and began a tour of Europe’s great cuisine centers—France and Italy—where he sculpted his own cooking style, fusing modern cooking techniques with European craft. Upon returning to the States, Chef
DeLucie landed several jobs including chef de Cuisine at the venerable seafood restaurant Oceana.
Today, DeLucie’s style remains as distinctively simple as it is universally praised. His newest restaurant, Merchants Social, is in Hudson, NY.
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