8 ounces Wagyu New York strip steak (or substitute prime New York strip steak)
8 ounces lobster claw
2 cups low-sodium soy sauce
1 cup sugar
¼ cup thinly sliced chives
Cut the steak into eight pieces each roughly the size and length of a thumb.
Prepare an ice-water bath in a large bowl. Cook the lobster claws in a large pot of boiling water for exactly 6 minutes. Transfer immediately to the ice-water bath and allow to chill completely. Remove the shell and cut the tips off.
Add the soy sauce and sugar to a small pot and cook over medium heat for 10 to 15 minutes, until the sauce has reduced to a thick glaze.
Preheat a lightly oiled grill to high heat. (If you don’t have a grill, you can broil the skewers on a lightly oiled baking sheet at 400°F for 3 to 4 minutes, until medium rare.) Skewer 1 piece of Wagyu followed by 1 lobster claw. Season with salt and pepper. Cook the skewers for 30 seconds per side, or until the steak is medium rare. Remove from the grill and immediately glaze with the soy reduction. Garnish with the chives. Serve immediately.
wine pairing: A light and floral Cotes du Rhone will round out the intensely sweet and salty soy glaze.