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Cruzan Senepol Steak and Local Lobster Recipe

Staff Writer

Flickr/Taryn/CC 4.0

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

Deliver Ingredients


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. 

Steak Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Steak Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.