Surf and turf hit its heyday in the seventies at upscale restaurants. The pairing of fillet steak with a grilled frozen lobster tail was considered the epitome of sophistication.
These days, the spirit of classic surf and turf is making a comeback, if not the ingredients themselves. Creative examples abound at restaurants, from fish poached in beef broth to halibut over a bed of chorizo-and-chicken paella. At Jake's Palm Springs in California, juicy soft-shell crab tempura is crowned with bacon and served on a BLT. You could make this sandwich with lobster or shrimp tempura, but neither come close to the crunchiness of soft-shell crab.
Making it tonight? Instagram the results with the hashtag #cooklikelucy.