2 In The Kitchen: Japanese-Style Surf & Turf, Featuring Lobster And Filet Mignon

(credit: Alex Denis/CBS 2)

(credit: Alex Denis/CBS 2)

NEW YORK (CBSNewYork) – Chef Masaki Nakayama of Mr. Robata stopped by to cook up his take on surf & turf, Japanese style.

For more information on Chef Naka and Mr. Robata, click here.

Click here for a printable version of these recipes (.pdf)

Chef Naka of Mr. Robata’s FILET MIGNON WITH WET MARINADE

Serves 4

Ingredients

  • 7oz x 4 Filet mignon
  • 1oz Soy-sauce

For wet marinade

  • 1cup Vegetable oil
  • 2oz Sesame oil
  • 1oz Chopped ginger
  • 1oz Chopped garlic

Preparation:

Put Filet mignon into serving bowl.
Add soy-sauce and gently hand-rub filet-mignon for 2~3min. set aside.
Place vegetable oil, sesame oil, ginger, and garlic in a bowl with the meat.
Refrigerate overnight.

Chef Naka of Mr. Robata’s LOBSTER WITH ORANGE BUTTER SOY-SAUCE

 

Ingredients

  • 1lb x 4 lobster (or any size you like)

For orange butter soy-sauce

  • 1oz Soy-sauce
  • 3oz Melted butter
  • 3teaspoon Orange skin zest
  • 1teaspoon Lemon juice

Preparation:
Place all ingredients in to a tall cup.
Use hand blender and blend well until it is emulsified.
Brush finished lobster with sauce.