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Cruzan Senepol Steak and Local Lobster Recipe


The ultimate surf-and-turf dish, this recipe features local St. Croix lobster and lucious grilled steak that comes from a breed of grass-fed cattle specific to the island. Local St. Croix chef Frank Pugliese from Eat@CaneBay served this during the St. Croix Food & Wine Experience. — Yasmin Fahr


For the steaks:

  • 4 senepol steaks (8 ounces each) or wagyu beef
  • Salt and pepper

For the lobster:

  • 4 spiny lobster tails
  • Salt and pepper
  • Paprika
  • 2 cups butter (4 sticks), melted
  • 1 garlic clove, finely minced
  • 1 teaspoon lime juice

For pumpkin purée:

  • ½ teaspoon table salt
  • 1 pound pumpkin, peeled, seeded
  • ¼ pound fresh ginger
  • 2 tablespoons unsalted butter
  • 2 tablespoons brown sugar
  • ½ cup heavy cream
  • 4 cups fresh greens, for garnish


For the steaks:

Rub the steaks with salt and pepper, and then grill for about 4 minutes on each side. Remove from grill and let rest for 5 minutes. 

For the lobster: 

Clean and split the lobster tails. Season with salt, pepper, and paprika. Make the butter sauce by combining the butter, garlic, and lime. Baste lobsters with the butter sauce, then broil meat-side down for 2-3 minutes. Turn, baste again, and broil shell side down for 5 minutes or until lobster meat is opaque. 

For the pumpkin purée:

Preheat the oven to 350 degrees. Peel, seed, and chop pumpkin into bite-sized pieces. Peel and chop the ginger. Roast ginger and pumpkin for 45 minutes. While hot, transfer to a food processor. Add the butter, sugar, and heavy cream. Purée until smooth. 

To serve, slice the meat and place on a plate. Add a small nest of greens, the lobster, and pumpkin purée and serve.