Friday, June 18 2021


Surf and tuft supreme

Update: January, 12/2020 - 07:51



Surf and tuft supreme

Ingredients: (serves 4)

  • 4 lobster of 400g/each
  • 120g Australian tenderloin/person
  • 10 kumquats
  • 20ml sweet chilli sauce
  • 400g sweet potato
  • 20ml honey
  • 5g Cajun spice
  • Thyme
  • Potato flour
  • Sugar, salt, pepper for seasoning
  • 4 branches of green pepper
  • 2 carrots
  • 200g peas
  • 1 beetroot
  • 1 white radish
  • 1 zucchini
  • 1 bottle black pepper sauce
  • 50g butter


-  Lobster: take the tail part, then peel off the shell, leaving 2 joints at the end. Use two sticks to skewer, Then add some salt and pepper and let it rest for 5-10 minutes. Sauté in a pan and then place in the oven at 190ºC for 3-5 minutes until cooked.

-  Beef: marinate with salt, pepper and thyme. Add some oil to soften the meat and let it rest for 10 minutes. Then sauté both sides and place in the oven at 190ºC for 5-10 minutes, depending on your taste.

- Kumquats: cut in half, then juice and remove the seeds. Slice the peel into strings and leave it separately. Bring the kumquat juice to the boil at a low heat to simmer. Then add water, chili sauce, sugar and salt. Slowly add potato flour to make a gel-like texture. Before serving, add the kumquat strings to the sauce.

-  Black pepper sauce: cook and add some salt. Before serving, add some butter for a creamy taste.

- Carrot, white radish, zucchini: use a spoon to scoop them into small round pieces, 4 scoops each.Then bring to a boil with a pinch of salt.

- Carrots, beans, beets: wash, peel and boil separately. Then blend them all together and use a strainer to remove the pulp.

- Sweet potato: peel and cut into strips. Then bring to the boil until cooked. Marinate with cajun pepper, honey, thyme and butter. Then bake in the oven at 190ºC for 5-8 minutes until cooked.



Chef Vũ Anh Đức



To serve:

- On a plate, create a dash with the blended carrots, beets and beans mixture. Place the baked lobster on the plate, and add kumquat sauce. Place the beef next to the lobster with pepper sauce. Add a branch of green pepper and baked sweet potatoes with three scoops of vegetables for decoration.

You can enjoy the dish and other food creations by Chef Meo Meo at the Hemispheres Steak & Seafood Grill at Sheraton Hanoi Hotel, K5 Nghi Tàm, 11 Xuân Diệu St, Tây Hồ Dist. Tel: (024) 37199000.


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