Surf and Turf has its roots in the United States and refers to a dish that pairs seafood with red meat. It’s a combination that works beautifully—and in this version, everything is prepared using fresh, seasonal ingredients.

Start by trimming the inside round, removing all sinew and membranes, and slicing it into portions suitable for steaks. Season gently with salt, pepper, and crushed garlic.

Prepare the lobsters by removing the sand vein, then marinate them with a touch of chili. Boil the shells for around 30 minutes to extract flavor, then blend and strain the mixture into a stock.

Reduce the white wine and lobster stock together until it reaches a lightly thickened consistency.

Roughly chop the cabbage and sear it in a hot pan until lightly charred. Place the marinated lobster meat on top, cover with a lid, and steam briefly until cooked through.

Pan-sear the steaks to medium, then plate with the cabbage and lobster. Finish the reduced stock by whisking in cold butter, a few cubes at a time, until you have a smooth, glossy sauce—be sure not to let it boil.

Garnish with finely chopped chives and, optionally, grilled carrots. (Feel free to skip the carrots if preferred.)