Cocktail Party Playlist, Surf and Turf Amuse Bouche


The Amuse Bouche


The Wine


The Cocktail Party Music

1 ounce Japanese Wagyu New York strip steak, cut into a 1 inch by 1 inch cubes

 1/4 teaspoon coarse sea salt

 1 ounce Maine lobster tail, cut into a round medallion

 6 ounces clarified butter

 1  Madagascar vanilla bean, split in half lengthwise






Francis Coppola 2006 Sofia Blanc De Blanc - Champagne & Sparkling

Vintage by Francis Coppola from California. Sofia Blanc de Blancs, a unique blend of Pinot Blanc, Sauvignon Blanc and Muscat, is a delicate sparkling wine perfect for any celebration. It offers sophisticated flavors, seductive aromas, and light effervescence - all packaged with striking, feminine flair. The fruit for Francis Coppola Sofia Blanc de Blancs is grown in the cool vineyards of the Arroyo Seco in northern Monterey County. Known for its Burgundian-like climate, Monterey offers ideal conditions for Pinot Blanc, which include a long growing season and soils that accentuate the alluring floral characteristics inherent in this varietal. The 2006 Sofia Blanc de Blancs exudes fresh aromas of peaches, apricots, and tropical fruit, as well as a light perfume of lemon cream. Like Italy's best Prosecco, this wine is vibrant and crisp, displaying bright flavors on the palate and seductive notes of honeysuckle on the finish.




  • Generously season the Wagyu cube with salt and pepper.

  • On a griddle or very hot pan, sear the Wagyu cube on each side making sure that each side gets nicely caramelized and crusted, but leaving the inside medium in temperature. Do not use any oil.

  • Plate and sprinkle with sea salt.

  • In a small sauce pan, warm clarified butter and vanilla bean to about 300 degrees F. Place the lobster medallion in the vanilla bean clarified butter. Allow to cook until just fully opaque, and has a slightly firm consistency. Place next to the steak and serve.

Recipe adapted from BOA Steakhouse, Hollywood CA