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Surf and Surf ~ 4oz Maine Lobster + 3oz Crab Cakes

Posted by Kira DeRito on

The Surf and Surf Dinner for Two comes together in about 30 minutes and is relatively simple. You will need to decide on and obtain a vegetable to serve with the lobster and crab cakes. For our example meal, (which was delicious!) we made roasted asparagus. It cooked perfectly along with the lobster and paired very nicely with the seafood. Feel free to pass on asparagus and instead work with a salad or other veggie. If you're serving big appetites, we'd recommend adding a baked potato or some buttery bread on the side, as well. 

~serves two, for dinner~
  • One Surf and Surf Pack (two lobster tails, two crab cakes)
  • One bunch fresh asparagus
  • 2 T olive oil
  • Salt
  • Pepper
  • Garlic Powder
  • 1 T butter
  • 1 tsp seafood seasoning
  • optional lemon for garnish

Start by preheating your oven to 425 degrees. Have one rack at the bottom and one rack second from the top. We'll cook the asparagus lower in the oven and broil the lobster at the top. 
While your oven is warming, line a baking sheet with foil or parchment. Rinse the asparagus, and the trim the tougher bottoms off by about two inches. Lay your stems out on the baking sheet in a single layer. Drizzle with about two tablespoons of olive oil, then sprinkle liberally with salt, pepper and garlic powder. Give the baking sheet a shimmy to let the asparagus roll around and evenly coat the stems with the seasonings and oil. Once the oven has reached 425, place your asparagus on the bottom rack and set a timer for 10 minutes. 

Meanwhile, pull out your lobster and place them in the sink or on a cutting board. We are going to use a pair of kitchen scissors to cut up the rounded top of the shell the length of the meat of the lobster tail. Using your fingers, pry and crack the shell a bit to open it up along the cut line. Reach in and loosen the meat from the side of the shell, and give the tail a rinse if there's anything in there that doesn't look like nice white or peachy lobster meat. (My tails were perfectly clean already, but occasionally a vein remains and it's more appetizing to remove it prior to cooking - we can cut and clean your lobster tails for you if you call ahead... just ask!) 

Place your clean and open lobster tails on a foil lined baking sheet and sprinkle the meat inside with about 1/2 tsp seafood seasoning. Cut a one Tablespoon piece of cold butter in half, then in half again and give each tail two chunks of butter on top of the seasoning.
Once the timer is up on the asparagus, we're going to turn on the broiler and cook the lobster on the second rung of the oven for exactly 6 minutes (leaving the asparagus in the oven to finish cooking) and cook the crab cakes in a drizzle of olive oil in a frying pan over medium high heat on the stovetop. If you feel confident, you can cook the crab cakes for 3 minutes on each side while the lobster is broiling. If you're feeling like it's best to do one thing at a time, wait for the lobster to cook, then pull both the lobster and the asparagus out of the oven and cover with foil while you fry your crab cakes for about 3-4 minutes on each side to brown them and warm them up. (There's nothing raw in the crab cakes, so they just need to warm through and get crispy on the outside!) 

Pull out two plates and divide the asparagus between them, along with a crab cake and a lobster tail. Garnish with lemon wedges, and get ready to have a fabulous meal! Happy Valentine's Day and we hope you enjoy your Surf and Surf as much as we did! 

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