The GOAT of Surf & Turf: Steak Diane with loaded lobster bisque potatoes

Instructions

1. Set smoker to 350F.

2. Poke holes in the potatoes with a fork, wrap in tin foil and place in the smoker to cook for about one hour, or until fork tender.

3. Remove the lobster meat from the shells, keeping the meat intact by cutting along the top of the shell and pulling out the tail in one piece. Reserve the shells.

4. Skewer the lobster tails with metal skewers and place on a metal tray into the smoker to smoke, about 15 minutes.

5. Place a pot on the elevated rack and add ½ cup of butter and the lobster shells. Cut a shallot in half lengthwise, trim the ends, peel and add to the pot. Squeeze in the juice from half a lemon and throw in the peel, mix. Add the fresh tarragon and mix. Pour in the beef stock and mix. Bring to a simmer and then bring it down onto the flattop to lightly simmer.

6. Place a cast iron pan on the elevated rack.

7. Season the beef tenderloin steak with salt and pepper on both sides. Place in the smoker to smoke for 15 minutes or until the internal temp reaches 115F-120F.

8. Add ½ cup of butter to the cast iron pan on the elevated rack. Trim the stems of the mushrooms and cut into quarters. Add to the pan with the butter. Peel a shallot and trim the ends, thinly slice and add to the mushrooms and mix.

9. Add the tomato paste to the lobster bisque broth and mix. Add the cream and mix.

10. Remove the lobster from the smoker and place on the flattop. Pour some of the butter from the mushrooms over the lobster and allow to sear in the butter, on both sides.

11. Place the mushrooms back on the elevated rack and add the vermouth to the mushrooms and mix. Add the Worcestershire sauce and mix. Add the mustard and mix. Season with salt, pepper and a squeeze of juice from half a lemon and mix.

12. Cut the brie into small cubes and place in a bowl.

13. Remove the potatoes from the smoker, unwrap and cut along the top of the potato lengthwise, to be able to remove a centre strip and open up the top of the potato. Spoon out the potato flesh and add it to the bowl with the brie. Cut up one of the lobster tails and add to the bowl. Using a strainer, pour in some of the lobster bisque broth, a few tablespoons per potato or more. You want the potato and brie to be coated but not swimming in liquid. Ladle or spoon the potato mixture back into the potato skin. Place the other lobster tail on top of the potato and place the whole thing back into the smoker for another 10- 15 minutes, or until the cheese is melted and bubbly.

14. Add a small pan to the elevated rack and strain in the rest of the lobster bisque broth, allow to cook and reduce, whisk in about 1 tsp all-purpose flour to thicken it up.

15. Sprinkle in 1 tsp of flour to the mushrooms and mix.

16. Once you remove the steak from the smoker, set aside to rest, and before serving, sear it on both sides in the centre of the live-fire grill. Remove and let stand 5-10 minutes, and thinly slice one half of the steak.

17. Thinly chop the chives.

18. To plate, place down a few spoonfuls of the mushrooms and sauce on the plate, place the half of the steak on the sauce and fan out the slices next to it. Top the half, unsliced piece of steak with chives. Place the lobster bisque potato next to the steak and drizzle with the reduced lobster bisque broth. Season the potato with black pepper and top with chives for garnish. Season the steak with Maldon salt and serve.