Grilled Surf and Turf Recipe
Grilled Filet Mignon and Grilled Lobster Tails for the perfect special occasion surf and turf finished with an herb compound butter.
Servings: 2 people
Cost: $80.00
Ingredients
- 2 8 ounce Petite Filet Mignon Steaks
- 2 8 ounce Lobster Tails
- 2 tablespoons extra virgin olive oil
- 1 tablespoon kosher salt
- 1 tablespoon coarse black pepper
Compound Butter
- 1 stick unsalted butter, room temperature
- 2 tablespoons finely chopped parsley
- 2 tablespoons freshly squeezed lemon juice (about 1/2 a lemon)
- 1 tablespoon diced shallots
- 1 tablespoon diced chives
- 1 clove garlic, minced
- 1/2 teaspoon red chili pepper flakes
- 1/2 teaspoon kosher salt
Instructions
Compound Butter
- Combine: In a large mixing bowl, combine all ingredients and stir with a fork.
- Roll Out: Lay out a sheet of plastic wrap and place the butter onto the plastic wrap. Slowly form into a log about 1 1/2 inches wide. Cover the log with the plastic wrap tightly and twist the edges. Place into the refrigerator to harden until ready to use.
- Dollop: When ready to grill the lobster tails, cut 4 teaspoon size medallions. Store any excess compound butter in the fridge for later use (great on grilled steak and pork!)
Grilled Surf and Turf
- Prep Grill: Prepare the grill for two zone or direct/indirect cooking with lump charcoal. Target 450 - 500 degrees Fahrenheit over the direct heat.
- Season: While the grill heats up, combine the salt and pepper in a small bowl. Coat the steaks with olive oil and dust them with some of the salt and pepper. Save some of the seasoning for the lobster.
- Cut Lobster: Prepare the lobster by placing the lobster tails on a cutting board with the hard shell facing up. Using a chef knife or kitchen shears, gently cut the shell starting about 1/2 inch from the tail and working your way to the side that is open with the meat. Take care not to cut all the way through the other side.
- Open: Gently open the shell, exposing the meat using two hands. You will hear some cracking. Remove any shell that may break from the meat.
- Season: Season the flesh of the lobster tails with the remaining salt and pepper. (no olive oil needed)
- Place the steaks over direct heat for 5 minutes and cover the grill. Flip the steak over, cover grill, and grill for another 5 minutes. Then move to the indirect side and cover. Continue grilling over indirect heat until the internal temperature reaches your desired doneness. We like 125 degrees F for rare (about 8 minutes). Remove and let rest for 10 minutes and place one teaspoon of the butter on each steak while resting (it will slowly start to melt into the meat).
- While the steak is resting grill the lobster.
- Place the lobster tails over direct heat, meat side down for approximately 5 minutes or until it gently pulls away from the grill without sticking.
- After flipping add about a 1 heaping teaspoon medallion of the compound butter over the meat. Grill for an additional 3 – 4 minutes over direct heat. The butter will slowly melt. When the internal temperature of the lobster meat reaches 135 degrees F it is done.
- After removing from the grill, place another teaspoon medallion of butter on the lobster meat and then serve warm with your favorite sides.
Nutrition
Calories: 555kcal | Carbohydrates: 6g | Protein: 2g | Fat: 60g | Saturated Fat: 31g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Trans Fat: 2g | Cholesterol: 123mg | Sodium: 4086mg | Potassium: 147mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2158IU | Vitamin C: 13mg | Calcium: 43mg | Iron: 1mg