Grilled Beef Tenderloin With Lobster Tails
Surf 'n' Turf
by SuperUser Account
Cut off the little leg thingys
- 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
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.
Preheat your grill to medium or about 350°F to 450°F, preparing for direct grilling.
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.
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.
Put the steaks on first and get them going about 5 minutes before putting the lobster on.
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.
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.
Serve with the remaining butter sauce, potatoes and fresh vegetables of your preference.
Same with the lobster
Just keep basting
Finish with a squeeze of lemon
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!