[Cooking with Her Excellency, USA] Surf & turf (classic beef stew with steamed lobster)
1½ pound lobster (or one lobster tail per person)
2 pounds beef chuck eye roll (cut into 2-inch cubes)
4 large potatoes (chopped into 1-inch pieces)
4 carrots (chopped into 1-inch pieces)
4 celery stalks (chopped into 1-inch pieces)
1 large onion (chopped into 1-inch pieces)
2 tablespoons minced fresh garlic
28 ounces canned whole tomato
1 tablespoon tomato paste
4 cups beef stock (can substitute chicken stock)
2 tablespoons extra virgin olive oil
2 tablespoons butter
2 tablespoons corn starch 2 tablespoons water
4 thyme sprigs (chopped) Salt and pepper
2 rosemary sprigs (chopped) 3 bay leaves
1. In a large pot, sear beef over high heat in butter and
olive oil until browned.
2. Add the onions, celery, carrots, and garlic and saute
for 3 minutes.
3. Add the tomato paste and saute for 2 more minutes.
4. Add the drained whole tomatoes and beef stock and bring to a boil.
5. Combine the corn starch and water in a bowl and add to the pot while whisking to thicken the broth.
6. Add the potatoes, bay leaves, thyme and rosemary. Reduce heat to a simmer and cook for 1½ to 2 hours.
7. Season with salt and pepper to taste.
8. For the lobster, fill a steamer pot with 2 inches of water and 2 tablespoons of salt and bring to a boil.
9. Place the lobster on a steaming rack and put a lid on the pot. Steam for 14 to 15 minutes.
10. Serve beef stew in a bowl and place the lobster on top.