lackstone Surf and Turf Loaded Potatoes, a baked spud topped with steak, lobster, and a Cajun cream sauce made on the flat top griddle!
Equipment
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Blackstone Griddle
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Flat Top Grill/ Griddle
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Cast-iron skillet
Ingredients
- 2 tablespoons butter
- 2 cups heavy cream
- 2 tablespoons Dijon mustard
- kosher salt, pepper, Cajun seasoning blend
- cooking oil of choice
- 1 pound sirloin steak cut into bite size pieces
- 1 pound lobster tails (or shrimp) shells removed, cut into bite size pieces
- 6 cloves garlic minced
- 2 tablespoons lemon juice
- chives or fresh herb of choice for garnish
- 4 baked potatoes *See recipe note section for directions
Instructions
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Preheat griddle to medium high/high. Place a 10-to-12-inch cast iron skillet in the center. Add butter and once melted add heavy cream, Dijon mustard, kosher salt, pepper, and Cajun seasoning to taste. Whisk a few times and do not walk away.
Note: Keep oven mitts or towels handy for handling the skillet.
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Once it’s almost bubbling, lower griddle heat to medium. If the cream starts bubbling too much, remove from heat or scoot pan to edge of griddle.
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Whisk cream sauce while gently bubbling for 5 minutes, then move skillet to edge of griddle in a cooler spot. Add cooking oil to center of Blackstone and add steak, kosher salt, pepper, and Cajun seasoning. Cook 2 to 3 minutes, mixing with spatulas.
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Add lobster, garlic, and lemon juice to steak. Cook 2 to 3 more minutes, mixing together.
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Put each potato on a plate. Cut down the center, open potatoes, and use a fork or your griddle scraper to mash and flatten them.
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Top each potato with some of the steak and lobster and spoon Cajun cream sauce over top. Garnish with chives or fresh herbs of choice.
Notes
Baked Potatoes: Rub 4 Russet potatoes with olive oil and season with plenty of kosher salt. Place on a lined baking sheet. Bake in a 400-degree oven for 45 minutes to 1 hour, depending on potato size.
