(Family Features) Capturing the magic of the holidays often happens at the dinner table as loved ones toast the season with stunning meals worth celebrating. This year, call the entire family together and make your festive feast truly memorable with pairings that offer favorite flavors for all.
Starting with tender cuts of meat hand-trimmed by master butchers at Omaha Steaks, these dishes from chef David Rose call to mind the extravagant holiday gatherings of yesteryear with modern twists you can claim as your own.
Visit OmahaSteaks.com/Blog to find more recipes fit for the holidays.
Crab Stuffed Lobster Tails with Dirty Rice
Recipe by Omaha Steaks Executive Chef David Rose
Prep time: 15 minutes
Cook time: 30 minutes
Servings: 4
Dirty Rice:
2 cups jasmine rice
water
1/2 cup vegetable oil
1 pound Omaha Steaks Ultra-Premium Ground Beef
1 tablespoon kosher salt, plus additional, to taste, divided
1 teaspoon black pepper, plus additional, to taste, divided
1 teaspoon garlic powder
2 teaspoons smoked paprika
2 tablespoons unsalted butter
1 medium red bell pepper, small diced
2 green onions, minced
1 cup small diced yellow onion
1/2 cup tomato-based sofrito
3 1/2 cups chicken broth
Crab Stuffing:
3/4 cup mayonnaise
2 teaspoons seafood seasoning
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/2 lemon, juice only
20 butter crackers, finely crushed
1 pound jumbo lump crab meat
Crab Stuffed Lobster:
2 tablespoons unsalted butter, melted
1 teaspoon kosher salt
1 teaspoon fresh lemon juice
4 Omaha Steaks Cold Water Lobster Tails (5 ounces each), halved lengthwise
To make dirty rice: Rinse jasmine rice with water until water is clear. Drain.
In large saucepot, bring vegetable oil to medium-high heat.
Add ground beef, 1 tablespoon salt, 1 teaspoon black pepper, garlic powder and smoked paprika; saute 5 minutes until browned.
Using slotted spoon, remove browned beef and set aside.
Add butter to pot then add red bell pepper, green onions and yellow onions. Saute 2 minutes until lightly caramelized.
Add sofrito and jasmine rice to pot; saute 1 minute. Add cooked ground beef and chicken stock; bring to boil. Once mixture boils, reduce heat to simmer 10 minutes. Turn off heat and leave lid on pot 5 minutes. Fluff rice with fork and season with salt and pepper, to taste.
To make crab stuffing: In medium bowl, whisk mayonnaise, seafood seasoning, Dijon mustard, Worcestershire sauce and lemon juice.
Gently fold in crushed butter crackers and crab meat. Set aside.
To make crab stuffed lobster: Preheat oven to 425 F.
Stir melted butter, salt and lemon juice. Brush lobster tails with butter mixture.
Divide crab stuffing into eight portions. Stuff each lobster tail half with crab stuffing, pressing stuffing into lobster. Place stuffed lobster tails on aluminum foil-lined sheet pan and bake 10-12 minutes, or until golden brown. Serve with dirty rice.
Source: Omaha Steaks
