Foodservice Recipe: Za’atar Grilled Ribeye & Lobster Cream Corn

A Test Kitchen Recipe

This unique twist on surf & turf is sure to please your most discerning guests. The use of za’atar as a dry rub adds great depth of herbaceous flavors from the thyme and oregano, while the sesame seeds and sumac add pleasant nutty and citric after-tones. The fresh sweet corn and tender lobster act as flavor enhancements that balance the beef butter (melt in your mouth fat from the rib-eye).

Three menu options:

  1. Serve za’atar grilled rib-eye as a steak offering
  2. Serve lobster cream corn as a side offering
  3. Serve together as a bold rendition of surf & turf

 INGREDIENTS

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For the rib-eye:

  • 1 ea 12 oz rib-eye
  • 3 tbsp za’atar
  • Salt and cracked Pepper to coat
  • Grill to medium rare
  • Allow time to rest

Lobster cream corn:

  • Oil blend to coat pan
  • 2 cloves fresh garlic rough chop
  • .5 oz red onion, fine dice
  • 1 ear corn, grilled and cut from the cob
  • 1 oz cream sherry
  • 2 oz heavy cream
  • 1 ea fresh lemon, juice of
  • 1 tbsp sour cream
  • Fresh picked lobster meat about 1/2 lobster
  • S & P to taste
  • Optional: add corn stock to intensify corn flavor and to loosen sauce if need be

LOBSTER CREAM CORN DIRECTIONS

  1. Heat oil in sauce pan
  2. Add garlic & onions and sauté until translucent, add corn to heat
  3. De-glaze with cream sherry & add heavy cream, reduce to thicken
  4. Add lemon juice to brighten
  5. Fold in lobster, sour cream & season with S&P
  6. Optional: add corn stock to thin and further intensify the corn flavor
  7. Garnish with baked Parmesan crisps and smoked Maine sea salt

Warning!! The flavors may cause your eyes to roll up in the back of your head

May your life & stomach always be full!

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