74° Good Afternoon
74° Good Afternoon
Eat and Drink

Make Catch's Surf 'n' Turf Skewers

Catch's surf 'n' turf skewers

Catch's surf 'n' turf skewers Photo Credit: Catch

Grab some skewers and get grilling. Catch executive chef John Beatty shares his recipe for the restaurant's off-menu Surf 'n' Turf Skewers, a classic meat-seafood combo that features Wagyu and lobster claws.

Surf 'n' Turf Skewers

By Catch executive chef John Beatty

Makes 4 skewers

8 oz. Wagyu strip steak (can sub a high-quality prime New York strip steak)

8 oz. lobster claw

2 cups low sodium soy sauce

1 cup sugar

2 oz. fresh sliced chives

4 skewers


Wagyu: Portion Wagyu into 1-oz. pieces roughly the size and length of a thumb and bake in a 400-degree oven for 3 minutes.

Lobster claws: In large pot of boiling water, cook lobster claws for exactly 6 minutes, then quickly remove and place in ice water bath and completely chill. Remove the shell and cut the tips off.

Soy glaze: In small pot, add soy sauce and sugar. Cook over medium heat for 10-15 minutes until sauce has reduced to a thick glaze.

Assemblage: Skewer one piece of Wagyu followed by one lobster claw. Season with salt and pepper. Preheat grill and lightly oil so the meat does not stick. Use high heat for a good sear. Place each skewer on the grill and cook each side for 30 seconds or until medium-rare (if you don't have a grill, you can broil the skewers at 500 degrees for 4-5 minutes, just make sure they are on a baking sheet with a little oil). Remove from the grill and immediately glaze with the soy reduction. Garnish with chives.


We're revamping our Comments section. Learn more and share your input.

Eat and Drink photos & videos