Ever the classic entrée, a good surf and turf recipe is truly the best of both worlds, a mix of land and sea. Traditionally, this meal calls for the sophisticated yet delectable combination of a prime cut of filet mignon and lobster tail. While this method of execution leaves little room for interpretation, it may still prove best in impressing your guests with its hedonistic blend of two commonly extravagant, not to mention expensive, menu items.
However, for the bolder epicurean, there are several interesting ways to update and modernize the classic surf and turf, some even with a cultural spin. To give the dish a more Mediterranean flair, simply brand it an Italian surf and turf, substituting veal and shrimp instead of the usual ingredients. This gives you the opportunity to include other interesting accompaniments such as linguine with marinara or a fresh bruschetta.
While surf and turf is normally a more formal dish reserved for sit down occasions, you shouldn’t overlook it for something more casual like a summer backyard barbeque. Take the main ingredients and add a casual twist by making them into kebobs and throwing them on to the grill. This gives your guests the opportunity to enjoy an elegant nosh while keeping one hand free for drinks and the like.
For another more casual option, try a buffet that features a surf and turf theme with a variety of meats and seafood, including options like filet, lamb, and pork on one side and scallops, shrimp, and salmon on the other—a smorgasbord of surf and turf. As for the vegetarian crowd, try a meatless version of a surf and turf that features a seaweed salad and smoked shitake mushrooms.
However you slice and dice it, surf and turf is a classic juxtaposition of fine ingredients that’s easy for any chef to reinterpret, and just as easy for any partygoer to enjoy!