Surf & Turf Bone Marrow
On the new menu at Crown Block in Dallas, chef-owner Kim Canteenwalla developed this dish in collaboration with executive chef John Pineda and Pawel Antonik, director of culinary operations for parent company Blau + Associates.
They start by soaking split veal marrow bones for 24 hours, drying them and scraping off the outside for a cleaner presentation.
Separately, they braise short ribs in natural jus along with crushed garlic and rosemary, and shred the meat.
They also poach lobster in a mixture of wine, butter, tarragon, bay leaves, and lemon zest.
At service they season the bones with salt and pepper and roast them, marrow facing up, for 6-8 minutes, and then top them with short rib meat and chunks of lobster.
The dish is served with grilled sourdough bread from Empire Baking in Dallas.