We’re back!
Thank you so much for your kind words regarding Ben’s Grandma. She was such a sweet woman and will be terribly missed. Your kind words mean a lot.
If there is an upside to all this, it’s that the family got to spend some real quality time together this weekend…including dining twice at Quaker Steak and Lube. For realsies. I couldn’t make this stuff up! It actually might be my new favorite restaurant. In addition to the hysterical name – it was REALLY good!! :)
Ben and I drove the 1.5 hour drive home this morning and have been busy ever since. Went grocery shopping, organized the house, then put our lobster cutting, butter melting & cupcake icing skills to the test. Valentine’s Day came a day early in the form of Surf & Turf for dinner!
Steak and lobster, baby! Oooo yeah!
We’ve actually been planning this dinner for WEEKS. Normally Ben and I like to go out to a nice restaurant for Valentine’s Day but, I don’t know, it’s kind of awkward timing this year since the big day lands on a Monday, and we don’t really like to go out to eat on Sundays (I know,) so we planned to whip up a decadent feast in the comfort of our own kitchen. :D
Ok so the original plan called for boiling 2 live lobsters, but when push came to shove – we totally chickened out and bought lobster tails!! Well sorry, but for one thing, the store had GORGEOUS beef tenderloin medallions pre-packed with lobster tails for $30, and the whole lobsters would have been at least that much just by themselves without the beef.
For another thing, I just felt bad. Poor lobster! I couldn’t bear the thought of putting the frightened crustaceans into my crowded trunk, then having them crawl around my dark fridge, then – eek – dropping them into a big pot of boiling water! Right?! Have you ever cooked anything alive?
With that dilemma passed, we turned to the prepping of the tails. I’ve already confessed that prior to cooking Pasta allo Scoglio, my experience with cooking exotic seafood was basically nil.
Up until today my interaction with lobsters has been limited to tapping on the outside of the glass case they sat in at the grocery store while my mom shopped when I was little. ;)
After a quick search on the internet, Ben and I found the best way to cook the tails was on the grill or in the oven. Well the grill is still under 2 feet of snow (despite a PICTURE PERFECT day here today, OMG!) so we opted for the oven.
First you’re supposed to split the tail and crack it open so it cooks evenly – which, let me tell you, is easier said than done.
Fate decided that the knife was not going to be penetrating one of the shells, so I ended up having to crack it open from the bottom side, while I finally did get the other one to open on the top. Big sharp knives are key for this process!
Next came the butter. Lobster tails need lots and LOTS of salted butter! :D
I laid the tails on a baking sheet and drizzled ~1/2 Tablespoon of butter on each tail, then popped them into a 400 degree oven for ~12 minutes, until the flesh was firm, but still a bit springy. Kind of the texture of cooked shrimp.
Picture break while we anxiously wait to find out how the hell the tails are going to turn out. We really had no idea what we were doing!
Badda bing, badda boom! Flesh slightly pulling away from the shell, bright pink coloring on the outside of the tail flesh, and slightly firm to the touch. We did it!!
Whee! :D
The lobster tails joined a pot-o-butter for dipping, fresh asparagus spears, garlic fries and THE most incredible beef tenderloin I’ve ever had.
Lobster tails, people. GET THEM!
Once you figure out what you’re doing with the knife, they take less than 15 minutes to cook.
Soooo decadent, chewy and dripping with butter. It’s love!!
The beef tenderloin was actually my #1 favorite item on the plate though. I have a seriously large place in my heart reserved for exceptional cuts of beef (what, you don’t? ;) )
Ben kept his master steak cooker title with these babies and they were like BUTTER! He gave them a quick sear on each side on a flat top skillet, then finished them in a 400 degree oven.
Mouthwatering, fork-tender, perfectly seasoned – I could eat this every single night. It was the best steak I have EVER had. Go Ben!
Steamed asparagus canceled out some of the lobster butter, I’m sure.
Although, the garlic fries probably canceled out that cancel out. ;) We were going to make twice-baked potatoes but remembered we had a big bag of these in the freezer, and they totally made the meal. My warning remains – eat these WITH your significant other – you will be breathing fire afterwards!
Ben said it was the best meal we’ve ever made. Who says you need to pay big bucks at a restaurant to enjoy the finer things in life? ;)
Or always make things from scratch, for that matter? ;)
For a sweet, Valentine’s Day treat, Ben whipped us up some of his very favorite cupcakes for dessert – Funfetti Cupcakes!
My favorite cupcakes to make from scratch are Magnolia’s Vanilla Cupcakes, but good HEAVENS do I love these babies!
Ben took his task very seriously…
and it totally paid off…
these were the best freaking cupcakes I have ever had!!!!
Iced and decorated by yours truly, we were mmmmmm’ing our way through ’em.
Actually Ben was “mmmhffmmmgereehhhfff’ing” through his.
The man refuses to eat cupcakes any other way but whole. I’ll never understand it… ;)
I mean…I guess I get it.
I can hardly control myself around these tender pillows of luscious cupcake love either.
Ugh, I want 40 of them!
WHOOOOO I am stuffed! But feeling good. The hotel we stayed at this weekend had a sweet gym and I got in a nice workout every day we were gone. I’m normally terrible about working out away from home too, so I felt it was worthy of an extra-decadent V-day dinner. ;)
Now if you’ll excuse me, I’ve got this to clean up.
Ugh, right?! Nobody said surf and turf was clean and tidy! ;)
Have a great week!
~~~~~
What’s your favorite cupcake/icing combo?
Red Velvet + Cream Cheese Icing – FO SHO! :D
Do you like baking from a mix or from scratch?
Honestly I like to bake everything (cinnamon rolls, brownies, cornbread, etc.) from scratch except cupcakes/cake. Mine never turn out as moist and luscious as the box mixes!
Manly Meal | Iowa Girl Eats 02.23.2011
[…] is the resident steak whisperer, but I had to fend for myself in his absence […]
OC_Philadelphia 02.16.2011
Hi, there – it’s been many months since I’ve read your blog, but I’m happy to check in today and read a few days’ worth. Your iPhone for Vday was a great gift! Congrats! The irony is that my own husband is actually FINALLY out of his 2-year AT&T contract and he can’t wait to trash his 2-year-old iPhone for a Samsung Fascinate on Verizon. I’ve been using Google OS for 1.5 years now and it’s so much easier than iOS. But the iPhones are pretty cool gadgets. Ok, back to food. I made an authentic red velvet cake from scratch for Vday. And, according to the Yahoo! article last week, an authentic red velvet mix has to include cocoa powder (not chocolate), vinegar, vegetable oil and buttermilk. MMMM. And, of course cream cheese frosting. I was too lazy to do cupcakes, since I was also making a steak dinner at home for Vday, so I did a 9″ x 13″ pan cake instead and it was still delish! Oh, back to the point I was going to make originally: I think any cake recipe will benefit from using milk, cream or buttermilk in lieu of water. I made my cake on Monday night, and even today, Wednesday, it is still moist. I can’t stand dense and dry cakes or cupcakes and that’s all that seem to pass for “gourmet cupcakes” in Southern California. If I see another “Sprinkles” cupcake, I will pass on it. Blah cake and even more blah frosting. I always make my own frosting and it’s a lot healthier than those premade jars with ingredient lists longer than my resume. LOL. Anyway – that’s my tip for the day. Thanks for a great blog.
JennyV 02.14.2011
Fave cupcake? a delicious white cupcake with coconut on top.
I used to love to bake — but haven’t been finding/making time lately. Anything made from scratch is typically the way I like to go — however, the ‘funfetti’ cake/cupcakes remind me of some good junior high memories w/ my best friend!
Cheryl 02.14.2011
I have tried cooking live lobster – never again!! Where did you find the steak/lobster combo?
BTW, love IBE’s Iowa State shirt! :)
Iowa Girl Eats 02.15.2011
Hy-Vee! :)
Runeatrepeat 02.14.2011
Amazing dinner! I’ve never cooked lobster!
Sarah K. @ The Pajama Chef 02.14.2011
i love red velvet cake…or funfetti! but the best icing for funfetti (pre-made) is the rainbow chips. i don’t like the funfetti icing! gotta try it :)
Kristen 02.14.2011
Have you tried the Trader Joe’s cake mixes yet? The chocolate is TO.DIE.FOR. And their frosting mix? AMAZING. I haven’t tried the white…word on the street is that it is just ok, but the chocolate? You’ll never use Betty Crocker again!
Nicole 02.14.2011
I love red velvet and cream cheese icing. I love making everything from scratch. For some reasons my cookies never come out good when I make them from scratch. They always come out too cake like. And fI cannot get the icing on cupcakes to look pretty. They always look sloppy. :-( What the secret?
Machelle 02.14.2011
I like how it appears that Ben was kind enough to stand over the sink while snarffing whole cupcakes! Ha!
Iowa Girl Eats 02.14.2011
Ah yes – after nearly three years of marriage, the man has finally learned that one must lean over the sink when stuffing things into one’s face or else face the wrath of the crumb-hating wife!!!
Machelle 02.14.2011
My Goodness…those lobster tails got you cussing! HaHa! You so rarely do that! I learned how to split them MANY moons ago when I worked at Mr. Steak. As I recall, you lay a sharp sturdy knife down the back and whack the top of the knife hard w/your hand. Hopefully one good whack will do it. ~~~ Cupcakes…are there really any bad flavors when it comes to cupcakes??? I think not! Vanilla, Choco, Lemon, Spice! They are all super!!!
Melissa 02.14.2011
OMG! What an incredible meal!!! Funfetti is definitely my fav cupcake, but I’ve gotta have it with the rainbow chip frosting. ;) Have you ever made cake mix cookies???
I worked in a seafood restaurant in college & we had whole lobsters on the menu. The chef showed me how to split them (whole & live!) & cook ’em up. It was a little traumatic at first, but I got over it after a while. I can also crack a lobster & get all the meat out like nobody’s business! It’s a hidden talent!
Amanda 02.14.2011
Haven’t been reading for long, but LOVE your blog! It’s fun to keep up with the fun things you do. Random question, but what is stuck into the cupcake on the left in the first frosted cupcake photo?! ; )
Iowa Girl Eats 02.14.2011
Ohhh hahahha. Poor Ben absolutely singed the top of his hand in the oven, so he stuck Tylenol into his cupcake as “medicine sprinkles” then stuffed it into his mouth before I told him you can’t CHEW UP Tylenol!!!
lauramich 02.14.2011
Your dinner sounds splendid! Teh Husband and I have talked about doing a once-a-month extravagant meal in, and this would fit the bill perfectly. I made lobster tails once, years ago, and ought to do it again. And since my father doesn’t like turkey, I made a big beef tenderloin for our last Thanksgiving. Expensive, but yum.
I bake from scratch as much as possible. Heck, I make most of my ice cream from scratch these days! But during the recent Midwestern Snowpocalypse, our neighbor/friend and his 4 y/o daughter came to hang out with us for an afternoon and brought a box of Valentine funfetti cupcakes. I whipped them up for us, but added homemade buttercream frosting. I am a brownie girl at heart, but indulging in one cupcake was a nice nostalgia hit. Tasted just like first grade!
Stephanie 02.14.2011
Looks AWESOME! Ryan would hands DOWN think that dinner was the best ever! I usually make things from scratch too. Last night after crafting Valentines’s for 80 million hours I realized I still had cupcakes to make for my little guys’s Bday/Loveday at school. I went the boxed route and then did some special decorating. I’m sure not a single 4 or 5 year old in site will notice the difference. :) HAPPY LOVE day you two!
Rachel 02.14.2011
I love that not only did Ben make the cupcakes, but that he eats them whole. The two of you are so freakin’ cute! :)
I’d have to say that my favorite cupcake/icing combo is devil’s food with buttercream frosting. That’s my go-to whenever I feel the urge for cake. And I do most everything from scratch…Although I’m not above buying boxed mixes–They’re perfect in a pinch!
Emily 02.14.2011
This meal looks insanely good!! I got filets to cook tonite but am seriously wishing we had some lobster tails also!
RegularCinderella 02.14.2011
I don’t think I could ever cook a live lobster–I am terrified of the noise they make when dropped in boiling water. AIYEEEEEEEEE!!! No thank you!
Your dinner looks absolutely fabulous and puts my Valentine’s spaghetti to shame. LOL
I like pretty much any kind of cupcake with cream cheese frosting. YUM! I like to bake from scratch, but stuff from a mix usually comes out so much prettier and is usually better received by people in my experience. Jerks. ;-)
Found LEMON Chobani at Super Target this weekend. Two thumbs DOWN! Very disappointing. Have you tried it?
Iowa Girl Eats 02.14.2011
I haven’t tried ANY of the new flavors :( Keeping my eyes peeled for mango…