Indulge once in a while

The days of steak and prawns are gone. New interpretations of surf and turf range from pork belly and scallops to fried chicken and crab claws. For me surf and turf means total indulgence, which is exactly the idea I had in mind while concocting this recipe. Plump Angus patty blanketed with creamy pancetta aioli atop which rests succulent lobster meat and a shellfish reduction. 

Surf and turf slider with pancetta aioli and shellfish reduction

Chop pancetta and saute in dry pan, until crispy. Remove and whisk the grease along with (egg yolk + pepper + Dijon mustard + oil) and fold in (garlic + pancetta bits) to make aioli. Sweat (carrot + celery + onion) in oil, then add (salt + bay leaf + white wine + water) and cook crayfish in it. Remove shell, reserve the meat. Add shells back to pan, reduce on high, blitz and strain. Season Angus patty and grill to medium rare. Toast slider bun. Spread pancetta aioli on the bottom, top with (patty + crayfish tails + shellfish reduction + sliced tomato) and put on bun lid.