A gorgeous summer recipe from Trewithen Dairy, a lovely third generation family-run Cornish Dairy, created by chef James Strawbridge

This Father’s Day Surf & Turf is a proper treat – perfect for cooking with the kids and celebrating the father figure in your life. Grilled steak and lobster smothered in lemony tarragon butter and finished with a lazy peppercorn sauce made from Trewithen Dairy Cornish Clotted Cream and cracked black pepper. Served with buttered samphire, golden chips, and a cold beer.

Find more recipes at www.trewithendairy.co.uk

Ingredients

For the Surf  & Turf:

• 2 quality steaks (sirloin or ribeye work well)
• 1 cooked lobster, halved
• 100g unsalted butter, softened
• Zest of 1 lemon
• 1 tbsp fresh tarragon, finely chopped
• Seaweed salt (or regular sea salt)
• Cracked black pepper
• A drizzle of truffle oil (optional)
• 2 tbsp Trewithen Cornish Clotted Cream

To serve:

Chopped chives (for garnish)Method

Handful of fresh samphire

Butter & lemon (for the samphire)

Seasoned fries

Step 1

Make the flavoured butter by mixing the softened butter with lemon zest and chopped tarragon. Spread generously over the halved, cooked lobster. Prepare the steak by seasoning the steaks well with seaweed salt and plenty of black pepper. Add a drizzle of truffle oil. Cook over a preheated grill to your prepared doneness – medium rare works beautifully.

Step 2

As the steak rests, top each with a generous spoonful of Trewithen Dairy Cornish Clotted Cream and extra cracked black pepper. Let it melt gently into a rich, lazy peppercorn-style sauce.

Step 3

Cook the samphire by sauteing briefly in butter and a splash of lemon juice. Plate up the steak and lobster with hot fries, buttery samphire, and a sprinkle of fresh chives. Spoon over any buttery juices and serve immediately.