Surf'N Turf Kebabs with Béarnaise Sauce | RICARDO

Ingredients

• 1/4 cup (60 ml) white wine
• 2 tablespoons (30 ml) white wine vinegar
• 1 shallot, finely chopped (about 60 ml/1/4 cup)
• 2 egg yolks
• 3/4 cup (180 ml) butter, melted and cooled
• 1 tablespoon (15 ml) finely chopped fresh tarragon
• 1 teaspoon (5 ml) ground coriander
• 1 teaspoon (5 ml) dry mustard
• 1/2 teaspoon (2.5 ml) paprika (mild or hot)
• 1/2 teaspoon (2.5 ml) celery seeds
• 1/2 teaspoon (2.5 ml) coarsely ground black pepper
• 1/2 teaspoon (2.5 ml) salt
• 1 lb (454 g) beef tenderloin, cut into 16 cubes
• 3/4 lb (375 g) lobster tails, peeled and deveined, cut into 12 slices (about 2 lobsters)
• 4 wood or bamboo skewers, soaked in water for 30 minutes
• Salt and pepper