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.
