Surf and Turf with Carrot Caviar and Lobster Meat Ravioli

featuring Chef Shuby



  • 350g Beef tenderloin

  • 1 cup Bbq sauce

  • Bunch of basil leaves

  • Carrot Caviar

  • 300g Large Shrimp

  • 1 cup Desiccated coconut

  • 1 cup Breadcrumbs

  • 1 tablespoon Lemon juice

  • Salt and black pepper

  • 2 Eggs

  • 1 cup Cake flour

  • Oil for frying 

  • Pasta dough

  • 100g Lobster Meat

  • 1 stick butter

  • Bunch of Parsley

  • Salt and black pepper

  • Chef Stone's Secret Spice™️

  1. Season beef with salt, black pepper, secret spice and basil leaves, then coat in bbq sauce. Seal and place in sous vide for 1hr on 52°C. Take out and flash sear on a hot pan. Allow to rest and cut.

  2. Wash shrimp with tail on and season with salt, black pepper, secret spice and lemon juice. Mix breadcrumbs and coconut in a bowl and whisk eggs. Dip shrimps in flour, then eggs and then coconut breadcrumbs mix. Chill for 25mins and fry till golden brown.

  3. Roll out dough. Mix lobster meat with melted butter and parsley. Fill pasta with lobster meat and boil till al dente. Strain and keep aside. 

  4. Assemble all components on the plate and serve! Bon appetite!

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