Sirloin and Broiled Lobster Tail
May 21, 2012
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Sirloin steak and a broiled lobster tail seem to complement each other quite nicely. I was on a family outing a few days ago and ended the day at a local steakhouse, where I went with the sirloin and lobster entrée. The steak was well-seasoned, contrasting the lobster’s distinct texture. I was particularly impressed by the fact that the butter dish for the lobster was warmed by a tea light, and more impressed by the quality of the food in general.
- The sirloin steak is a steak cut from the rear back portion of cattle and the name is Middle English surloine, which itself was derived from the Old French word surlonge, meaning sur la longe or above the loin.
- Lobster goes well with a combination of lemon juice and seasoned butter. In fish and lobsters, lemon juice is used as a marinades, given that its acidic properties neutralizes amines in fish by converting them into non-volatile ammonium salts, tenderising the meat.
- The restaurant was located in the inner city, a region of town I rarely visit. The inner city is well known for its “party street”, so-named for its dense concentration of bars, restaurants, nightclubs, and shops. The restuarant is located here, and the district itself is home to several unique establishments that merit another visit.
The last time I had lobster with a steak, I was on a cruise with Celebrity to Alaska. We had travelled from Vancouver, through the inside passage and visited three major cities along the Alaska coastline, including Juneau, Skagway and Ketchikan. Along the way, I saw much about salmon fishing and gold mining, making it one of the most memorable vacations I’ve enjoyed.
- Ketchikan is a city in Alaska with an estimated population of 14,070 and is named after Ketchikan Creek, which flows through the town. The city’s economy is based upon tourism and fishing; Ketchikan is known as the “Salmon Capital of the World.”