CannabisJuicyFieldsSurf & Turf: Irish Heifer Fillet Steak with Sautéed Lobster Tail on THC Infused Saffron Espuma

May 5, 2022by JuicyFields0

In most European countries, Mother’s Day is celebrated on May 8, 2022, while in others, for example, it already took place on the first of May. Not only because Mother’s Days are spread all over the world and throughout the year, but also because we believe that a mother should be honoured every day, we would like to make this dish in honour of the mother, but not specifically for a certain day.  One may also see the combination of Surf & Turf with the opposites of sea and land as symbolising both parents, where probably classically the steak represents the male side, and the lobster the female side of the dish. 

To get a relaxed, laid-back and happy effect, we chose the indica-dominant chemovar Cheesus with a medium-high THC content. 

Irish heifer fillet steak

1 sprig of thyme

1 sprig of rosemary 

1 clove of garlic

some olive oil 

Cannabis seasoning salt (15g salt x 1g flower) from the mill

Murray River Salt Flakes for sprinkling


Oven preheated 180°c.

Prepare by rinsing the meat under cold running water, drying thoroughly and seasoning all over with cannabis seasoning salt from the mill.

The fillet steak is seared or grilled on all sides at high heat, and thus sealed so that no meat juice escapes and the steak thus remains tender and juicy. The meat is then placed in an oven dish along with rosemary, thyme, pressed garlic clove and some olive oil and left in a hot oven for 8 minutes for a medium result. Then, coming directly from the oven, wrap the steak in aluminium foil and let it rest in the turned-off oven with the oven door half-open for another 6 minutes to allow the meat juices to settle back into the meat. The ideal temperature for resting is just under 60°c,- at this temperature the meat is welcome to rest a little longer and no foil is needed.


Prepare by removing the rubber bands from the claws and washing the lobster under cold water.

Stun the lobster by a strong blow on the head , this is in some countries according to the animal welfare law even required. Now put the lobster head first into a large pot of boiling salt water and submerge it completely directly. This causes it to die immediately. 

The water cools and takes a few minutes to boil again. Once boiled, the pot is set aside and left to steep in it for 5 minutes (small lobster) or 10 minutes (1kg and up). If the lobster is overcooked, the meat will overcook and become crumbly. The lobster changes its dark shell colour during the cooking process and becomes signal red.

The lobster can now be served directly hot, or cooled. 

We prepared the lobster beforehand and let it warm in 60°c tempered light salted water for 6-8 minutes for serving, then sauteed it in salted butter over medium heat. The ideal (core) temperature for serving lobster is 56°c-60°c .

THC infused saffron foam

  • 200 ml cream
  • 1 g sugar
  • 1 g salt
  • 1 g pepper
  • 50 ml white wine
  • 150 ml vegetable stock
  • 25 ml Noilly Prat vermouth
  • 1 g Cheesus cannabis flower decarboxylated
  • 1 g ground saffron

Prepare by finely grinding the cannabis flower – as dry as possible – with a herb grinder. Then the cannabis flower is boiled together with the white wine and Noilly Prat. 

Bring to the boil, add the vegetable stock and season with salt, pepper and sugar. The mixture is now removed from the heat, cream and saffron are added and drained through a very fine sieve. The liquid is now placed in a cream syphon and refrigerated for at least 3 hours. To serve, the foam is removed from refrigeration, screwed on with a pressure cartridge and served chilled.

We served our infused Surf and Turf dish with a classic dry-aged beef jus and Murray River Salt with the steak and some Siberian Sturgeon Caviar with the lobster. 

Lets Grow


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