Cooking with Celebrity Chef Chris Coleman; Valentine's Surf and Turf

Categories: Cooking with Hoodsly
Posted: February 07, 2024

Valentine’s Day is around the corner, and what better way to express your love than by creating a memorable and intimate dinner for two? We brought in Local Chef, Chris Coleman, to guide you through the creation of a delectable at-home, Valentine's Surf and Turf experience that will captivate your taste buds and set the stage for a truly special evening. You can find the full recipe details below. 

Hoodsly Valentine's Surf and Turf: Cast-Iron NY Strip and Lobster Mac


1 NY Strip steak, 14-16 ounces
1-2 tablespoons preferred seasoning blend
1 lobster tail, 4 ounces
2 tablespoons butter
2 tablespoons flour
1/2 cup Tomato Lobster stock (recipe follows), or purchased fish, chicken, or vegetable stock
2 cups milk
2 cups shells, cooked and drained (about 4 oz. dry pasta)
4 ounces smoked cheddar
Fresh lemon and salt, as needed
Neutral high-temp oil such as Vegetable, Soybean, or Avocado oil, as needed


Prepare the Steak:

Dry the steak with paper towels and season liberally with your preferred seasoning blend at least 30 minutes before cooking. Set aside at room temperature.

Prepare the Lobster:

Cut the lobster tail in half and remove the meat from the shell. Cut the lobster meat into bite-sized chunks and reserve.

Make the Lobster Stock:

In a small saucepan, cook lobster shells, shallot, and butter until the shells are bright red. Add veg scraps, herb stems, veg paste, and cover with water. Simmer until reduced to 1/2 cup. Strain and set aside.

Lobster Stock


Lobster shell from 4-ounce tail
1 shallot
1 tablespoon butter
Handful of vegetable scraps
Handful of parsley stems
2 tablespoons tomato-based vegetable paste
Water, as needed
Preferred seasoning blend


Cook lobster shells, shallot, and butter until the shells are bright red.
Add veg scraps, herb stems, and veg paste, and cover with water. Simmer until reduced to 1/2 cup.
Strain out solids and use the stock in the Lobster Mac recipe or save it for another use.

Cook the Lobster Mac:

Melt butter in a saucepan, add flour, and whisk until a roux forms. Add Lobster Stock and milk, whisking until creamy. Add lobster meat and cooked shells, then stir in cooked pasta and smoked cheddar. Season with lemon juice and salt.

Cook the NY Strip:

Heat a cast-iron pan, add oil, and sear the steak until charred on each side. Cooking times vary for desired doneness. Allow the steak to rest before slicing.

Serve and Enjoy:

Divide the Lobster Mac between two plates, slice the steak, and arrange it on top. Sprinkle with finishing salt if desired. Pair with Pan-Roasted Carrots or your favorite vegetable side, a salad, and a bottle of recommended Grenache-Syrah blend.

Carrots with Carrot Top Chile Crisp


1 bunch of slender, young carrots with tops (about 6 carrots total)
3 tablespoons chile crisp
1/2 cup mild oil (Avocado, Soybean, Peanut, or Vegetable), divided
½ lemon
2 tablespoons butter


Wash and trim carrots. Boil or microwave until tender.
Combine chile crisp, ¼ cup oil, and lemon juice with carrot tops. Salt to taste.
Sear carrots in a pan with oil, and baste with butter until golden brown, and blistered.
Drizzle carrot top chile crisp over the carrots and serve immediately.

We hope you enjoy your Surf and Turf meal for two. Be sure to tag @hoodsly on Instagram and show off your at-home culinary skills.