Steak and Lobster Panuozzo
Using seaweed, fresh lobster, on the bone rib-eye Chris Roberts, has combined his love of land and sea to create a Steak and Lobster Panuozzo, fired up in Dome.
- Recommended Oven
- Dome, Arc XL, Arc, Roccbox
- Cook Time
- 1 hour + dough prep
Ingredients
- Serves
- 2 people
Equipment Needed
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Instructions
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Step 1
Preheat your Gozney outdoor oven to around 400°C.
Step 2
Season the steak with salt and oil. Oil a cast iron pan, and place in your Gozney Oven, allowing it to heat up. Remove and add in steak, return to your Dome or Roccbox.
Step 3
Add the seaweed butter (create this by mixing the butter and dried seaweed together) and baste. Cook to your desired level. Remove and allow to rest.
Step 4
Half a lobster, and place on a tray. Season with oil, salt and seaweed butter and place in oven until cooked through. Remove and allow to rest.
Step 5
Open out a dough ball and cook in your Gozney Outdoor Oven.
Step 6
Take your flambedou, add the beef fat, light in Dome and pour over cooked flatbread.
Step 7
Peel the lobster. Mix the with mayonnaise and lemon and cayenne pepper.
Step 8
Slice the steak and add to the dough ball along with the lobster mix. Sprinkle with seaweed.
Step 9
Slice and serve.
