Grilled Kobe Sirloin Steak With Main Lobster Succotash


(8 servings)

64 ounce               Kobe strip loin

3 ounces                Black beans, cooked

2 ounces                Heavy cream

1 teaspoon            Ancho pepper puree

4 cup                       Maine Lobster stock or chicken stock

1/2 bunch             Cilantro, washed and cut chiffonade

2 cups                     Fresh corn kernels clean and grilled

2 ounces                Red onions, small dice

1 ounce                  Garlic, chopped

1 ounce                  Shallots, small dice

½ ounce                Canola oil

3 ounces                Zucchini, in slice grilled and then cut medium dice

3 ounces                Summer squash,in slice grilled and then cut medium dice

2 ounces                Fresno peppers, small dice

2 ounces                Poblano pepper, small dice

2 ounces                Yellow bell peppers, small dice

2 ounces                Tomatoes, peeled, seeded & cut small dice

To taste                  Salt, pepper & chipotle powder to taste

1 ounce                  Tequila

2 Tablespoons    Unsalted butter

36 once                  Meat from 2 large Maine Lobster 2 pound Ea.


Soak black beans overnight; simmer in salt water for two hour or until tender.


Simmer cream, ancho pepper puree, lobster stock or chicken stock, cilantro and 1 cup fresh corn for 15 minutes, puree in blender and strain, reserved the liquid.

Pop then the grill in high heat and mark the zucchini, summer squash and corn of the cob

In large sauté pan heat the oil sauté onions, garlic and shallots for 5 minutes. Add zucchini, summer squash, poblano peppers, black beans and remaining 1 cup of corn and sauté until tender.  Add lobster or chicken stock, corn sauce and tomatoes and reduce to until consistency.  Season with salt and pepper and a touch of chipotle powder and finish with green scallion.


In separate pan sauté Maine Lobster meat with garlic and shallots in whole butter.  Flame with tequila 1800 and finish with the butter.


Cut the strip lion in 8 portion of 8oz.ea seasoning with salt and pepper and grilled until your favorite temperature.

You can find this recipes at Jam Latin Bistro.

By Chef Javi Sánchez