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Posted in: Seafood
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Grilled Beef Tenderloin With Lobster Tails

Surf 'n' Turf

Posted on September 09, 2013
Grilled Beef Tenderloin With Lobster Tails
Serves 4
Prep Time: 30
Grill time: 20

I love visiting my Grandmother-in-law. We have a fantastic time, and I am one of the privileged few that are allowed to use her kitchen. She loves it when I cook for her, I always make something different, and she always thoroughly enjoys it. This weekend's amazing meal was surf 'n' turf. Grilled beef tenderloin steaks with lobster tails basted with butter and garlic. Granny ate a whole steak, a lobster tail and had seconds on potatoes and veggies! This meal was very delicious, but a little pricy. Good beef costs money but it's totally worth it.

I was very lucky and got the lobster tails on sale. This will be the second official time that I have eaten lobster. Yes I know, I have it on the site, but I make it for others to enjoy. I just remember my first experience from my childhood. I was at daycare and only maybe two. The babysitter was having lobster for dinner and offered me a piece to try. I did not like the texture or the flavour and ran immediately for the garbage to spit it out. Really that was my first experience with seafood ever, and one that apparently scared me for life. (Therapy session much?) Anyway, I am working through it now, and had a very successful experience with the lobster tails. They're beefy for a seafood, a little on the rubbery side but something I will definitely try again.

Cut off the little leg thingys
Cut off the little leg thingys
Cut off the little leg thingys
Then cut the shell top and bottom
Cut off the little leg thingys
Grill the beef over direct heat

Grilled Beef Tenderloin With Lobster Tails

Serves: 4       Total Time: 50


  • 4 lobster tails about 6 to 8 oz. each
  • 4 beef tenderloin steaks about 8 oz. each, and at least 1-inch thick
  • ¼ cup of Steak Spice
  • ½ cup of butter, melted
  • 1 clove of garlic, grated - minced - crushed
  • ¼ of a fresh lemon, or 2 tsp. of lemon juice separated


Step 1
Massage an even amount of steak spice into each piece of steak. Allow the steaks to marinate in the spice for at least an hour and come to room temperature at least 30 minutes before grilling.
Step 2
Preheat your grill to medium or about 350°F to 450°F, preparing for direct grilling.
Step 3
Prepare the garlic to your preference, you can grate it to a paste on a garlic plate or you can mince it up really fine, add the butter and melt to combine. Slice the quarter of the lemon into two wedges, and squeeze one of the wedges into the butter-garlic mixture. Divide the garlic-butter mixture in half and set aside. Half is for basting and the other for serving.
Step 4
Prepare the lobster tails by using kitchen shears to cut through the shell on the top and the bottom. You can use the shears to remove the little flappy-leg-thingys too, I wasn't sure if they were supposed to be left on or not. I removed them. Use a sharp knife to slice the lobster tails in half now that you have cut through the shells. Also be careful, those shells are sharp.
Step 5
Put the steaks on first and get them going about 5 minutes before putting the lobster on.
Step 6
Brush the lobster flesh with some of the butter-garlic mixture and place them flesh side down over direct heat. Grill them for 3 to 4 minutes, or until there are some nice grill marks on them. Flip the lobster and begin basting with the butter-garlic mixture. Grill the lobster tails for another 5 to 8 minutes longer, until the flesh is white and firm but not dry, basting the whole time. When you are ready to pull off the lobster tails, squirt them with the second lemon wedge before removing them from the grill.
Step 7
Grill the steaks for about  6 minutes per side or until the touch test says they are done, basting with the butter-garlic mixture when you baste the lobster.
Step 8
Serve with the remaining butter sauce, potatoes and fresh vegetables of your preference.
Same with the lobster
Same with the lobster
Baste everything
Baste everything
Just keep basting
Just keep basting
Finish with a squeeze of lemon
Finish with a squeeze of lemon
Serve to everyone's delight
Serve to everyone's delight

Cooking for others is fun, but when you have to work in other people's spaces it is sometimes difficult. I forgot to bring my tongs and a chef's knife with me. I had to use a little serrated blade for my cutting and prepping, and a pair of salad tongs to work the grill. But all things considered, the rain and the lack of tools, everything turned out. Just remember to bring your favourite or must have tools if you are cooking at someone else's house.

This meal was amazing. I seriously could have finished that steak in one go, but I forced myself to save some for later. And the lobster tails, like I said, were kind of beefy tasting for a fish. I don't know if that is from the basting both the lobster and the beef tenderloin with the butter, but it was good. Good enough to try again. I fear that I may have overdone the lobster a little. You have to keep a close eye on that, the last thing you need is rubbery lobster. That is almost worse than rubber duck!

What foods have you had a bad experience with and tried again, only to find that you could like them? Leave a comment below and let us know!

Happy Grilling!


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