Surf n’ Turf
2 Strips Of Bacon
1 Tablespoon Chives, Chopped
1 Tablespoon Flat-Leaf Parsley, Chopped
1/4 Teaspoon Kosher Salt
2 (7 ounce) Lobster, Tail
1/2 Cup (1 stick) Butter, Unsalted Melted
2 (1.5 in thick) Filet Mignon
2 Cloves Garlic, Minced
1 Lemon, Halved
For the garlic herb butter:
In a small bowl, stir together the butter, salt, chives, parsley, and garlic.
For the steak:
Rub the garlic butter on both sides of the filets. Wrap the sides with bacon and use the long toothpicks to skewer the bacon in place. Set aside to rest while you prepare the lobster.
For the lobster:
- With a sharp pair of kitchen shears cut a straight line on the top of the lobster shell; right down the middle and stopping when you reach the fin. Make sure not cut all the way through the tail. Gently pull the meat out and pinch the shell underneath closed to lay the meat on top. Make a shallow slice down the middle of the flesh to peel back the thin layer on top. The meat will hang over to the sides giving the lobster it’s signature butterfly look. Squeeze fresh lemon juice onto each lobster tail and brush with the garlic herb butter.
- Add your lobsters to the grill and cook for about 10-12 minutes, brushing with butter again halfway through. The lobster meat should have an opaque white color when fully cooked or an internal temperature of 140°F.
- Immediately after adding the lobster tails to the grill add the filet mignon. For rare, grill for 3 mins on each side and remove once it has an internal temperature of 120°F. For medium rare, grill for 30 seconds longer on each side and remove once the internal temperature reaches 125°-130°F. Let the steaks rest for at least 5 minutes or while the lobster tails finish grilling.
- Serve the lobster and steak immediately after removing the lobster tails from the grill and top both with more garlic herb butter.