Grilled Horseradish Crusted Tuna Steak with Lobster Succotash

  • 4 tuna steaks, about 1" thick, 6 to 8 oz. each
  • 2 oz. unsalted butter, melted
  • 2 oz. Blue Crab Bay Co.® Sting Ray® Bloody Mary Mixer
  • 2 oz. grated horseradish
  • 1/2 tsp. Blue Crab Bay Co. Sea Salt
  • 2 1.5 lb. fresh lobsters or 4 4oz. lobster tails
  • 4 slices Edwards thick-cut bacon, diced 1/2"
  • 1/2 c. Vidalia or other sweet onion, diced 1/2"
  • 1 tsp. garlic, chopped
  • 3 oz. unsalted butter or good-quality olive oil
  • 1 c. dry white wine
  • 2 c. fresh-shucked sweet corn
  • 2 c. fresh lima beans
  • 2 c. clam juice (or fish or chicken stock)
  • 1 1/2 tsp. Blue Crab Bay Co.® Herbs for Seafood
  • 1 c. tomato, skinned, seeded, diced 1/2"
  • Fresh basil for garnish
Place tuna in zippered plastic bag. Mix next four ingredients; add to bag. Marinate tuna 5 to 30 minutes. Cook lobster using your preferred method, then crack claws and cut tails into 1" chunks, leaving shell on. In large saute pan over medium heat, render bacon 2 to 3 minutes. Add onion, garlic and 2 oz. butter. Saute until onions are golden. Add cracked claws and lobster chunks; saute 3 to 5 minutes. Remove lobster, let cool, then remove shell. Deglaze pan with wine; add corn, lima beans, clam juice and Herbs for Seafood. Lower heat, cover pan, and simmer 10 to 15 minutes. Add tomato, lobster chunks (reserve claws for garnish) and 1 oz. butter; keep warm. Heat grill and sear tuna 2 to 3 minutes on each side for medium rare. Remove from heat. Place 3/4 cup lobster succotash in center of plate. Cut tuna steak in half, then place on top of succotash. Garnish with lobster claw and basil. Serves four.

Recipe created by Michael Toepper of the Chesapeake Grill of Island One on the Chesapeake Bay Bridge-Tunnel
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