Our Keys Fresh Seafood Surf & Turf brings together premium Australian Wagyu from Josh’s Premium Meats and fresh Florida seafood straight from our docks in Key West. A simple, unforgettable way to cook a restaurant-quality surf and turf at home.
Ingredients
Australian Wagyu Filet Mignon – from Josh’s Premium Meats
Bring steaks to room temp- Remove Wagyu filets from the refrigerator about 30–40 minutes before cooking.
Prep the lobster tails- Using kitchen shears, cut through the top of the shell and carefully remove the lobster meat. Rest the meat back on top of the shell for grilling.
Season - Season the Wagyu filets and lobster tails generously with salt and fresh cracked pepper.
Grill - Place steaks and lobster tails on a hot grill. While cooking, brush both with butter to keep everything rich and juicy.
Prepare the stone crab - The claws were already cracked, so we removed the knuckle meat to use as a topping for the steaks once finished, a Keys-style take on Oscar.
Finish - Once the steaks are cooked to your preferred doneness, top with the stone crab knuckle meat and finish with Cow’s Rule Scampi Butter.
Serve - Plate with the lobster tails and a fresh squeeze of lemon.
