Surf and turf
Surf and turf or surf 'n' turf is a main course which combines seafood and meat. The seafood used may be lobster, prawns, or shrimp, which may be steamed, grilled or breaded and fried. When served with lobster, the lobster tail or a whole lobster may be served with the dish. The meat is typically beefsteak, although others may be used. One type of combination is lobster and filet mignon. Surf and turf is eaten in steakhouses in North America and Australia, and may be available in British/Irish-style pubs.
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- "surf and turf, n.". Oxford English Dictionary, 3rd edition, March 2012, s.v. (subscription required)
- McGraw-Hill Dictionary of American Idioms and Phrasal Verbs, 2003, s.v.
- Ruhlman, Michael (2001). The Soul of a Chef. Penguin. p. 184. ISBN 1101525312.
- Stern, J.; Stern, M. (2003). The Harry Caray's Restaurant Cookbook: The Official Home Plate of the Chicago Cubs. Thomas Nelson. p. PT 192. ISBN 978-1-4185-6826-9.
- Billings, C.; Bayer, B. (2014). The Maine Lobster Industry: A History of Culture, Conservation and Commerce. History Press. p. 65. ISBN 978-1-62619-410-6.
- "Obama's Can't-Miss Banquet Menu", Restaurant Hospitality, January 24, 2011. : "Let’s see, surf and turf, glazed carrots, double-stuffed potatoes, apple pie—this meal seems to ignore every dietary and culinary trend of the last 30 years."
- George H. Lewis, "The Maine Lobster as regional icon: Competing images over time and social class", Food and Foodways: Explorations in the History and Culture of Human Nourishment 3:4 (1989) doi:10.1080/07409710.1989.9961958, reprinted in Barbara G. Shortridge and James R. Shortridge, eds., The Taste of American Place, p. 79. "As one moves downward in the American socioeconomic class structure, one sees lobster retain its image as a status foodstuff. To be affordable to the middle class, however, the actual lobster eaten usually takes the form of frozen Australian lobster tail, many times served along with steak as part of a standard middle-class status meal known as "surf and turf". Thus the image of rarity and status is retained, but a cheaper product that has no relationship to Maine...is substituted for the authentic foodstuff."
- Michael Ruhlman, The Soul of a Chef: The Journey toward Perfection, 2000, ISBN 067089155X, passim: "When he began cooking, surf and turf...was served at the best Continental restaurants, the apothesis of class back then.... Surf and turf, then, can only be used ironically in light of what we now consider sophisticated food."