Grilled Lobster with Spicy Sauce


  • 2-3 cloves garlic
  • 2 tsp smoked paprika
  • 1 tsp red crushed pepper
  • healthy pinch of cayenne
  • 1/4 cup melted butter
  • 1/4 cup red wine vinegar
  • 1/4 olive oil
  • a little water to thin it out (optional)
  • black pepper
  • salt
  • 4 lobsters, halved shell on


Place all ingredients in mortar and pestle and smash until well incorporated. Season with salt and pepper to taste.

For the lobster:

4 lobsters, cut in half with shell on spicy sauce, divided

Preheat grill to medium. Baste the lobsters with the spicy sauce and place flesh side down on the grill. Cook for about 8-10 minutes (depending on the size) flipping the lobsters once. Continue to baste until cooked. Remove from grill and serve with spicy sauce for dipping.

Roasted Dukkah Beef Tenderloin with Lightly Braised Vegetables


  • 1 beef tenderloin
  • 1/2 cup dukkah spice mix (see recipe below)
  • 1 garlic clove smashed
  • 1/2 yellow onion, thin sliced
  • 1/2 tsp chili flakes
  • 1 fennel bulb, thin sliced
  • 1 zucchini, thin sliced
  • 1/2 cup veg stock
  • 3 tbl butter, divided
  • 1/2 c grape tomatoes
  • 1/2 cup greek yogurt
  • juice 1/2 lemon
  • zest of 1/2 a lemon
  • 1/4 c sliced mint
  • 1/3 c chopped tarragon
  • crusty bread


Preheat oven to 400 degrees.

Remove beef from the refrigerator and allow to sit for about 15 minutes to come slightly closer to room temp.

Heat a sauté pan (roasting pan) over high heat. Season the beef with kosher salt. When the pan is hot, add approx 2 tablespoons of Olive Oil. Add the beef to pan and sear the entire surface of the beef, approximately 2minutes per side. After searing, roll the tenderloin in dukkah spice mix. Press to make sure it sticks to create a crust. Place the pan in the preheated oven and cook for about 25 to 35 minutes. Remove from the oven and allow to rest in the pan for another 10 minutes before slicing.

While the beef is roasting, heat a medium skillet over medium high heat. Add 2Tbl of olive oil and 1Tbl butter. Add the garlic clove, onions and fennel. Season with salt and sweat until the fennel is just getting soft. Add the chili flakes and zucchini and sauté just until warmed through. Deglaze with the veg stock and stir in the 2 tbl butter so the liquid becomes slightly creamy. Lower heat to medium low and cook for 5 minutes. Add the tomatoes and cook an additional 5 minutes or until the tomatoes begin to pop and the skin loosens. Meanwhile, stir juice of lemon with yogurt season with salt. Set aside. Stir in the herbs and lemon zest to the vegetables. Salt to taste.

Slice the rested beef. To serve, spoon some of the yogurt smear on plate. Place braised vegetables just off center of the plate. Shingle slices of beef up against the vegetables. Re-warm the beef sauté pan and deglaze it using some of the braising liquid from the vegetables. Season to taste. Use this as the sauce to spoon gingerly over the beef. Serve with crusty bread.

Dukkah Spice Mix

1/4 cup hazelnuts

1/4 pistachios

1/4 sesame seeds

2 tblspn coriander seeds

2 tblspn cumin seeds

salt, to taste

pepper, to taste

Toast all of the ingredients until fragrant. Place in a food processor or mortar and pestle and grind until fine.