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How to Make Surf & Turf Like a Hunter

Whoever said you can’t make a fancy date night meal with meat you’ve harvested yourself has never eaten like a Hunter! To prove that, MEAT! called outdoorsman and chef Michael Hunter to feature his incredible Moose and Lobster Surf & Turf dinner that’s the perfect meal to impress your significant other.

With this recipe, we’re using a sous vide to tenderize a cut of meat that’s often too tough to eat without a little bit of extra effort. While we’re using these methods on Moose, it works just as well on other tough cuts of meat you’d otherwise turn into jerky.

You’re going to need a quality butcher knife set, a MEAT! Sous Vide, a properly sized sous vide container and a pan you can get hot enough to sear on the stovetop. You can get that gear at the links in this recipe and cook like a chef in your kitchen.

This is all part of MEAT! Madness 2026, where we’re pitting 16 recipes against each other to find which reigns supreme. It’s all voted on by readers like you, so make sure you let us know which recipe is your favorite!

For more from Michael Hunter, find his content and recipes at franchifoodacademy.com



Prep Time: 30 Minutes

Cook Time: 2 Hours

Estimated Servings: 4 Servings

INGREDIENTS:

  • 2lbs. Moose Shoulder Roast
  • 2 Large Lobster Tails, Halved
  • Sea Urchin Roe
  • 1lbs. Unsalted Butter
  • 1 Lemon
  • 2 Cloves Garlic
  • 2 Sprigs Italian Parsley
  • 1 Sprig Rosemary
  • 2 Sprigs Thyme
  • Sea Salt, to Taste
  • Black Pepper, to Taste
  • Extra Virgin Olive Oil, to Taste

EQUIPMENT

  1. MEAT! Butcher Knife Set
  2. MEAT! Sous Vide
  3. MEAT! Sous Vide Container
  4. Gas or Charcoal Grill
  5. Stovetop
  6. Pan

Hunter’s Surf & Turf Making Directions:


Moose Roast Preparation

  1. Season the moose roast with salt and pepper and vacuum seal it using your MEAT! Sealer.
  2. Place in a sous vide water bath at 130°F for 1-hour and 45-minutes.
  3. Divide the butter into 2-portions, it should be at room temperature.
  4. Mix half the butter in a small bowl with the sea urchin, salt, parsley and juice of half a lemon.
  5. Mix to break up the sea urchin and combine with the butter.
  6. Scrape the butter on to a sheet of plastic wrap into a log shape with a rubber spatula.
  7. Roll the butter with the plastic wrap and twist the ends tight. Place in the fridge until ready to serve.
  8. When the moose has finished cooking in the sous vide remove from the water bath and take out of the vacuum seal bag.
  9. Heat a heavy bottom pan on high heat. Add some olive oil and sear the moose roast to brown on each side. Spend roughly 1-2 minutes per side and ensure the rosemary and thyme are in the pan and don’t burn.
  10. Remove from the pan and rest for 10-minutes before slicing.

Lobster Tail Preparation

  1. Cut the lobster tails in half lengthwise and grill them for 3-5 minutes, shell side down.
  2. Brush the meat with soft butter and season with salt.
  3. Add the remaining butter we have to a small pot with crushed garlic cloves.
  4. Bring to a simmer and turn off.
  5. Remove the lobster from the grill and add the tail meat to the pot of warm melted butter.

Presentation and Plating

  1. Slice the moose roast into 4 pieces, then add the lobster tails on top.
  2. Slice the sea urchin butter into ½ in. slices and place on top of everything.
  3. Squeeze the remaining lemon over the dishes.
  4. Spoon some of the warm garlic butter on top and serve.

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