In the Kitchen: Churrasco and Lobster

In the kitchen this morning, Chef Jennifer Behm-Lazzarini from Red Fin Crudo & Kitchen made Churrasco and Lobster with Sweet Plantain Mash and Tomato Escabeche.


  • Sweet Plantains
  • Lobster
  • Skirt Steak
  • Tobasco
  • Salt
  • Olive Oil
  • Red Onion
  • Red & Yellow Bell Pepper
  • Parsley
  • Chickpeas
  • Garlic
  • Radish
  • Pimenton Espelette
  • Micro cilantro
  • Butter
  • Frisee Lettuce
  • Sherry Vinegar
  • Cherry Tomatoes


For Churrasco (seared steak)

  1. Braise steak for 4 hours at 350 degrees in stock with your choice of spices.
  2. When done, set aside.
  3. Before serving, quick sear steak on both sides.

  For Sweet Plantain Mash

  1. Peel plantains and cut into 3 inch pieces.
  2. Flash fry the plantains and mash them.
  3. Add butter, parsley, peppers and salt and pepper to taste.

For Tomato Escabeche

  1. Mix chickpeas and cherry tomatoes in a bowl
  2. Add 1 Tbsp sherry vinegar and 1/2 Tbsp oil
  3. Add 2 cloves of shaved garlic
  4. Add a 1/4 of a bunch of parlesy, chopped
  5. Add 2 pinches of pimento espelette
  6. Add salt and pepper to taste

For Lobster

  1. Use a large pot and boil water with some salt
  2. Flash boil lobster for about 6 minutes
  3. Split lobster tail and cook in pan a little longer
  4. Plate everything up…Steak, sweet plantain mash and lobster with tomato escabeche on the side