Recipe Time: Caribbean Surf & Turf

Couples family -

We sat down with Morice Lewis, the Executive Chef at Sans Souci to share his favorite summer main dish with us all, a Caribbean Surf & Turf. See below for all the mouth-watering details:

Rosemary Skewered Grilled Beef Tenderloin / Citrus Splashed Seared Lobster Medallion – Warm Sweet Potato Salad / Blistered Baby Tomatoes / Asparagus, Balsamic Jus

Recipe below for two people

Ingredients Beef

  • Beef Tender Loin Cubes 300 gr
  • Large diced Yellow Peppers 1 each
  • Chopped Rosemary 1 tbsp
  • Pimento Crushed 1 teasp
  • Rosemary Skewer 2 ea Fresh Rosemary Twigs
  • 15ml Olive oil                                  
  • Sal to taste
  • Cracked Pepper to taste  
  • Chopped Scallion2 tbsp
  • Chopped Onion 2 tbsp
  • Beef Jus 150 ml
  • Balsamic Vinegar 4 tbsp                                     

Ingredients Lobster

  • Lobster Tail cut in medallions  200gr
  • Large Orange 1 ea
  • Salted Butter 100gr
  • Chopped Garlic 1 tbsp  
  • 15ml Olive oil                                  
  • Salt to taste
  • Cracked Pepper to taste  
  • Chopped Onion 1 tbsp


Ingredients Sweet Potato Salad

  • Sweet Potato peel & diced        150gr
  • Cherry Tomatoes                      1 cup
  • Asparagus                                 6ea spears
  • Olive oil                                   4 tbsp
  • White vinegar                          to taste
  • Small Diced Onions                  1 tbsp
  • Water                                      700ml
  • Salt                                          To taste
  • Cracked Pepper                        To taste
  • Fresh Basil                               2 tbsp
  • Fresh Cilantro                          2 tbs    



Rosemary Beef Skewer: 

  • Season beef with salt and pepper and all the chopped ingredients including crushed pimento and a dash of olive oil.  Put beef cubes on rosemary skewer with diced pepper one after the other - you should have 3 cubes of beef and 3 pieces of diced pepper on each skewer.
  • Pre-heat a heavy frying pan. Add 1 tbsp olive oil and add the skewers. Cook for 2 minutes on each side (or more or less depending on how much you like your beef cooked)
  • Remove skewers. Add the vinegar and reduce by half. Add the Beef Jus and simmer for 1 minute. Keep warm.


Lobster Medallion:

  • Season lobster with salt and pepper and the chopped ingredients, squeeze juice from orange over the lobster add 15ml olive oil, cook in a grill pan (or on the grill) for about 2 minutes on each side.
  • Add butter towards the end of cooking


Sweet Potato Salad: 

  • Put water on fire in a small pot, bring to a boil and add sweet potatoes, allow to cook until tender remove from heat and drain.
  • Boil asparagus in salt water until tender. Remove and cool quickly under running water (or in ice water) Drain and add to potatoes in a bowl.
  • Sauté tomatoes in a small heated frying pan for one minute (with a little olive oil. Remove from pan and add to bowl with the rest of ingredients Add diced onions, olive oil and vinegar and toss. Adjust seasoning with salt and pepper.
  • Add freshly chopped herbs last 

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