Steak and Lobster Tail
Steak and Lobster Makes It Easy To Celebrate That Special Occasion In Fort Worth Restaurant
What could be better for dinner than steak or lobster? How about steak and lobster? Now listed on the specialty menu in a Fort Worth fine dining restaurant called Chef Point Café, is a meal truly fit for a king. An 8 ounce beef tenderloin and 6 ounce lobster tail is served with mashed potatoes, fresh asparagus and accompanied with a side of drum butter. No need to decide between these two favorite dishes because now both will be elegantly served on the same plate.
Steak and lobster is more commonly referred to as “surf and turf” implying that one part of the meal is from land and the other is from sea. In Australia, this dinner is commonly referred to as “beef and reef.” Steakhouses, seafood restaurants and British and Irish pubs, especially along the Atlantic side of North America, often feature this duo. These fine dining restaurants may have variations of surf and turf, which may substitute shrimp or different cuts of steak and sometimes, even use pork or chicken. This meal is such a hit that it even has its own appreciation day. Although it only comes every four years, as it falls on February 29, National Surf and Turf Day can be celebrated throughout the year.
The turf part of the steak and lobster entrée is selected by the chef and is usually some type of choice beef. T-bone, sirloin strip and prime rib are commonly combined with lobster to complete the surf and turf plate. But at Fort Worth restaurant, Chef Point Café, beef tenderloin is used because it is so tender and juicy. When cut from the tenderloin, steaks often don't even need marinades because they have such genuinely crisp flavors. With a steak this good, it almost makes the lobster pale in comparison…almost.
Lobster is the obvious surf part of the steak and lobster dinner. These crustaceans have developed into a popular dining choice over the years. Common cooking methods include boiling, steaming and grilling. Most of the meat is divided between the larger claws and the tail, which is actually the abdomen. Eating lobsters can get messy for those without experience. Helpful tools include a lobster bib to protect clothes, set of claw crackers to crack claws and get to the meat, a lobster pick to get meat out of tricky areas and a bone dish to place empty shells. Upon first glance, eating lobster in a fine dining restaurant may seem like work but the sweet, tender meat is worth the effort.
Steak and lobster is a dinner that will please seafood lovers and carnivores alike. This mix of the best from both land and sea will let diners know this is truly an occasion to remember. The Chef Point Café serves up this specialty with such enthusiasm that any other Fort Worth restaurant could learn a lesson from them. Surf and turf, beef and reef or steak and lobster; they all share the common thread that they are adored by fans and with good reason. They're simply delicious.
Steak & Lobster Tail...8oz beef tenderloin & 6 ounce lobster tail served with mashed potatoes, fresh asparagus and side of drum butter
