SURF AND TURF STEAK AND LOBSTER TAIL FOR TWO
Provided by Aberdeen
Time 25m
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Rinse lobster tails, pat dry and place on a baking sheet. Pat steak dry and season with a teaspoon salt and pepper. Set aside.
- In a small bowl, combine butter, lemon juice, garlic powder and parsley. Set aside.
- Using shears, cut the lobster shells down the center to the base, stopping before cutting through the base. Using a spoon, separate the lobster from the shell.
- Open up the shell a little bit, grab the meat and pull it up and over the shell, squeezing the shell back together and letting the meat rest on top of the seam. Make a shallow cut along the center of the meat and layer it over the sides of the shell.
- Melt 2 tablespoons of the compound butter. Brush the lobster meat with the butter.
- Heat 1 tablespoon of olive oil in a medium, oven safe skillet over medium high heat. Add steaks to the skillet and sear for 2 minutes on each side. Place the steaks in the oven and cook for 4-5 minutes for rare to medium rare. Remove from heat and let rest for 5 minutes.
- As soon as you start searing the steaks, put the lobsters in the oven on a middle rack. Bake for 10-15 minutes, until lobster is firm and opaque but not rubbery.
- Top both the steak and lobster with slabs of the compound butter. Serve immediately.
GRILLED SURF AND TURF
Grilled Filet Mignon and Grilled Lobster Tails for the perfect special occasion surf and turf finished with an herb compound butter.
Provided by Mary Cressler | Vindulge
Categories Entree
Time 40m
Number Of Ingredients 13
Steps:
- In a large mixing bowl, combine all ingredients and stir with a fork.
- 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.
- 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!)
- Prepare the grill for two zone or direct/indirect cooking with lump charcoal. Target 450 - 500 degrees Fahrenheit over the direct heat.
- 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.
- 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.
- 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 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.
SURF AND TURF STEAK ROLL UP RECIPE BY TASTY
Seared flank steak stuffed with sweet chunks of fresh lobster and topped with a buttery Parmesan cream sauce is undoubtedly a combination made in heaven. Make this when you really want to treat yourself to an indulgent dinner at home!
Provided by Tikeyah Whittle
Categories Dinner
Time 1h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375°F (190°C)
- Add 1 tablespoon of salt to a large pot of water and bring to a boil over high heat. Once the water is boiling, add the lobsters, heads first, leaving the rubber bands on the claws. Once the water returns to a boil, boil the lobsters for 10 minutes.
- Use tongs to remove the lobsters and transfer to a cutting board. Let cool for 5-10 minutes. Use scissors to snip off the rubber bands of the claws. With one hand, hold the body of the lobster, and with the other hold the tail. Use your hands to twist the tail off and remove it from the body. Twist the claws off where the leg and body meet.
- Use a pair of kitchen shears to make an incision at the top of the tail, then snip through to the base. Snap the shell back and remove the tail meat.
- Twist the legs at the joints to separate from the claws. Use kitchen shears to cut through the shells and remove the leg and claw meat.
- Roughly chop the lobster meat and add to a medium bowl, along with the cream cheese, 1 teaspoon of salt, and ½ teaspoon of pepper. Use a rubber spatula to mix well.
- Lay a piece of plastic wrap over a cutting board. Pat the flank steak dry with paper towels, then place on the plastic wrap and cover with another sheet. Use a meat mallet to pound out to ¼-inch thick.
- Remove the plastic wrap, then season the steak on both sides with the remaining 2 teaspoons of salt and teaspoon of pepper.
- Spread the lobster mixture in an even layer over the steak. Starting from the short end, gently roll the steak into a log shape. Secure the roll with toothpicks.
- Heat the olive oil in a large cast-iron or stainless steel pan over medium-high heat. When the oil begins to shimmer, add the steak roll and cook for 3-4 minutes on one side, until browned. Using 2 sets of tongs, gently turn the roll over and sear on the other side for 3-4 minutes, until browned.
- Transfer the pan to the oven and roast for 27-30 minutes, until the internal temperature of the steak reaches 145°F (63°C).
- Remove the steak roll from the pan and transfer to a cutting board. Let rest for 10 minutes.
- Make the cream sauce: In a large pan, melt the butter over medium-high heat. Add the garlic and stir for 30 seconds, until fragrant.
- Add the white wine and cook for 3 minutes, until reduced by half.
- Add the heavy cream, salt, and pepper, and cook for 7 minutes, whisking frequently, until slightly thickened and reduced by half.
- Add the parsley and whisk to combine.
- Remove the toothpicks from the steak roll, then slice into 1-inch thick pieces. Transfer to a platter and pour the cream sauce on top, then garnish with more parsley.
- Enjoy!
Nutrition Facts : Calories 889 calories, Carbohydrate 6 grams, Fat 56 grams, Fiber 0 grams, Protein 92 grams, Sugar 3 grams
STEAK AND LOBSTER TAILS: SURF AND TURF FOR TWO
Steak and Lobster. Seared NY strip steak served with baked and buttered lobster tails.
Provided by Shawn Williams
Categories Dinner
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 °F.
- Remove the steak from the fridge 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate.
- Using kitchen shears (scissors), cut the tails down the center, through the end of the tail, on both the underside and top of the shell. Use a knife to slice the lobster meat in half, separating into two equal halves. (keeping lobster in the shell). Set aside.
- Combine 2 tablespoons melted butter, juice from half a lemon, garlic, and parsley in a small bowl. Stir until combined. Set aside. Combine Parmesan cheese and Ritz crackers in a Ziploc bag and crush until crackers are finely crushed.
- Season lobster tails with salt and pepper. Liberally baste the flesh side of each lobster tail with melted garlic herb butter and place on a baking sheet flesh side up. Sprinkle tails liberally with crushed Ritz mix and set aside.
- Cut the strip steak in half widthwise, season both sides generously with salt and pepper, and set aside.
- Add other 2 tablespoons of butter to an oven safe cast iron skillet and turn up high, allow the skillet to become very hot first. At this time, add the lobster tails to the oven and bake for 15 minutes.
- Place the strip steaks face down and sear undisturbed for 2 minutes. Flip the steaks and sear for an additional 2 minutes. This will give your steak a nice seared edge.
- Add a clove of garlic and a sprig of fresh rosemary and immediately transfer your skillet directly to the oven. [WARNING] skillet may be hot, handle with oven mitts. For rare, bake for 4-5 minutes. Medium rare, 5-6 minutes. Medium, 6-7 minutes. Remember, depending on the size of the steak, the more or less time it will take. This recipe is ideal for a 12-14 ounce strip steak.
- Remove steaks from the oven. Using a spoon, drizzle the pan drippings from the skillet over each steak. Let rest for 5 minutes before serving. After 5 minutes, your lobster tail should be ready. Serve each steak portion with 2 halves of lobster tails. Garnish each steak with a clove of roasted garlic and a portion of rosemary if desired.
Nutrition Facts : ServingSize 1, Calories 658 calories, Sugar 0.8g, Sodium 468mg, Fat 27.7g, SaturatedFat 11.6g, Carbohydrate 9.8g, Fiber 1.3g, Protein 43.8g, Cholesterol 127mg
BETTER THAN OUTBACK GRILLED STEAK AND LOBSTER DINNER
Grilled steak and lobster is easier than it sounds and you can make it at home for far less money than if you had it in a restaurant.
Provided by Pat Nyswonger
Categories Main Dish
Time 50m
Number Of Ingredients 13
Steps:
- Prepare the charcoal grill for direct cooking over high heat (450° to 550°F.
- Remove the steaks from the refrigerator and set aside on the countertop to take the chill of of them.
- Adjust the oven rack to the upper setting about 6-inches from the heating element.
- Preheat the oven broiler.
- While the grill for the steak is heating, prepare butter sauce and the lobster tails. Line a small sheet pan with aluminum foil and set a wire rack over the pan.
- In a small saucepan set over medium heat, add the wine, lemon juice and garlic. Allow to reduce to half. Remove from the heat and whisk in the butter a tablespoon at a time. Season with salt and pepper. Transfer the sauce to a small pitcher or jar and set in a pan of warm water to keep warm.
- Place a lobster tail on the cutting board, shell side up and with sharp kitchen scissors, cut through the top center of the shell, stop cutting where the tail-fan begins, about 1-inch from the end.
- Using a dull butter knife, carefully work the knife blade inside each side of the lobster tail between the meat and the shell to loosen from the shell. With your hands, pry the shell apart to expose the meat, Remove the vein that runs down the center and discard it.
- Turn the lobster tail over, shell side down. With scissors, snip off the flippers. Slide the butter knife between the meat and the membrane to loosen the meat. Flip the tail over again and carefully pull and lift the lobster meat free from the shell but leave it attached at the tail end.
- Place 2 or 3 lemon wedges and garlic pieces inside the hollow shell, then squeeze the shell closed. Arrange the lobster meat attractively on top of the shell, pat lightly with paper towel to remove excess moisture. Place the lobster tail on the wire rack and repeat with the remaining lobster tail.
- Drizzle a tablespoon of the reserved butter sauce over each lobster tail and dust lightly with paprika. Continue to keep the wine butter sauce warm. Reserve the prepared lobster tails and proceed with the steaks.
- Season the steaks with salt/pepper and place on the hot grill over direct heat for 6 minutes. Turn the steaks and continue to grill another 4 minutes for medium rare or adjust the time until cooked to your desired doneness. Remove from the grill and let rest for 5-minutes.
- The steak will cook for 10-minutes and rest for 5 minutes. The lobster tails will cook for 6 to 8 minutes. Transfer the sheet pan to the oven AFTER they have been on the grill for 8 minutes.
- Broil the lobster tails for 6 minutes, or 1 minute per ounce of lobster weight. The lobster tails will be done when the meat is no longer translucent and becomes opaque. With an instant-read thermometer, the internal temperature should read 140° to 145°F, maximum. Be careful not to overcook as they will become tough and rubbery.
- Plate the grilled tenderloin steak, add the lobster tail, warm wine butter sauce and any sides.
Nutrition Facts : Calories 906 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 317 milligrams cholesterol, Fat 59 grams fat, Fiber 2 grams fiber, Protein 67 grams protein, SaturatedFat 31 grams saturated fat, ServingSize 1 Steak and 1 Lobster Tail, Sodium 1128 grams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 22 grams unsaturated fat
SURF AND TURF
Restaurant quality surf and turf with grilled prime steak and crab legs. This is one of the easiest and best surf and turf recipes you can make at home. It's perfect for special occasions or weekend indulgence!
Provided by Rasa Malaysia
Categories American Recipes
Time 20m
Number Of Ingredients 7
Steps:
- Season the steak with salt and pepper.
- Steam the snow crab legs in a steamer for 5 minutes.
- In the meantime, fire up a grill and grill each side of the steak for 3 minutes. Turn over to the other site and grill for 3 minutes, for medium well.
- Plate the steak and the crab legs on two plates, garnish with parsley. Serve with melted butter and lemon wedges.
Nutrition Facts : Calories 733 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 326 milligrams cholesterol, Fat 35 grams fat, Fiber 0 grams fiber, Protein 98 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 1656 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
SURF AND TURF SKEWERS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 4 skewers
Number Of Ingredients 12
Steps:
- Preheat a grill or grill pan to medium-high heat.
- Cut the steak and lobster tail meat into 1-inch chunks. Alternating between steak and lobster, skewer the meat onto four 12-inch skewers (about 4 pieces of steak and 3 pieces of lobster on each skewer); set aside.
- To make the spice rub, mix together the salt, smoked paprika, sweet paprika, onion powder, garlic powder, cayenne, black pepper and thyme in a small bowl.
- Drizzle or brush the skewers with the olive oil. Lightly sprinkle the skewers with the spice rub.
- Grill the skewers, brushing them with the melted butter and turning about every minute, until the lobster is cooked through and the steak is rare, 4 to 5 minutes total. Allow to rest for 5 to 7 minutes before enjoying.
GRILLED STEAK AND LOBSTER SURF AND TURF WITH SWEET GINGER BUTTER
Steps:
- To make the ginger butter, work the first five ingredients together in a small bowl until thoroughly combined and relatively smooth. Set aside. To prepare the steak, lightly brush with olive oil and season with sea salt. Rub with black pepper. Split the lobster tail in half lengthwise by first cutting the top and bottom shells with scissors and then splitting the flesh with a chef's knife. Lightly brush the flesh sides with olive oil and squeeze the lemon juice over the top. Season with a little fine sea salt. Prepare the grill for direct grilling at medium-high heat between 400 and 500°F. Grill the steak for about 10 minutes until medium rare, turning once. The lobster tail should go on the grill after the steak has been on about 8 minutes. Grill the lobster for about 6 minutes, turning once. Start with the cut side on the grill and finish with the shell side on the grill. Cook until just opaque. When the steak comes off the grill (and while the lobster is finishing), let it rest loosely covered with foil or under an upside-down plate. To serve, slice the steak on an angle into four pieces (I think this makes a more attractive presentation than simply cutting it in half). Plate two pieces of steak and a lobster tail half together, topped with ginger butter. If you like, quickly melt half the ginger butter in the microwave before plating and drizzle this over the top.
GRILLED SURF-AND-TURF WITH SPICY GARLIC-SHALLOT BUTTER
Categories Garlic Fourth of July Low Carb Steak Lobster Summer Grill/Barbecue Shallot Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Combine first 7 ingredients in processor and blend until almost smooth. Spread 1 heaping teaspoon seasoned butter over each side of each steak and over each lobster half. Let stand at room temperature 1 hour. Transfer remaining seasoned butter to small saucepan.
- Prepare barbecue (medium-high heat). Set pan with butter at edge of barbecue until butter is melted and warmed through. Grill steaks until cooked to desired doneness, about 4 minutes per side. Grill lobster, shell side down, 5 minutes. Turn over and grill until meat is just opaque in center, about 3 minutes. Transfer steaks and lobster to plates. Serve with warm seasoned butter.
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- Transfer the steaks out of the fridge 20-30 minutes prior, to bring them to room temperature. This helps the steak cook more evenly.
- Assemble the steak and lobster on a plate with mashed potatoes and roasted vegetables. Pour the remaining garlic butter from the grill pan over the steak.
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- Wrap each filet with a slice of the thick cut bacon. Secure with a toothpick. Season the steaks pretty aggressively on all sides with the salt and pepper. Press the seasoning into the meat with your hands.
- Smoke (or bake in a cast iron skillet) the steaks at 250 degrees for approximately 45 minutes or until the internal temperature of your steak reaches 120 degrees for a medium rare steak. I used a combination of cherry and hickory wood for this smoke.
- Remove the steaks from the smoker or oven to a plate and let them rest at room temperature. If cooking on the SmokePro SG, slide the grill knob open for direct heat grilling and increase the temperature setting to High. If you are not using an SG, preheat your grill to high heat. Place an 8 inch cast iron skillet on the grill to preheat.
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- Prep. Using a set of heavy-duty kitchen shears, cut through the bottom of the lobster shell and gently remove the tail from the shell. Refrigerate the until ready to use.
- Fire up. Prepare a grill for 2-zone cooking. On a charcoal grill, place a chimney full of pre-heated charcoal briquets to one side of the grill's charcoal grate in order to create direct and an indirect cooking zones. You want one side scorching hot and the other side at about 225°F. On a gas grill, adjust the temperature knobs so that one half of the grill is as hot as possible and the other half is approximately 225°F.
- Cook. Add butter in a small saucepan and place it on the grill (you can do this indoors, but I like to do it on the grill so I can coordinate the timing). Allow the butter to slowly melt, moving the saucepan to the cool zone of the grill if it begins to boil. Once the butter begins to form a layer of foam, remove it from the heat and gently spoon the foam off. Pour the clarified butter into a heat resistant bowl, leaving the sediment of milk solids in the saucepan. Discard milk solids and return the clarified butter to the saucepan.
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- To make the Spicy Garlic Chimichurri Butter, add the roasted garlic to a medium bowl and finely mash it with a fork. You can also use a knife to mash the garlic into a paste. To the bowl, add the butter and mix it in with the garlic. Add the shallot, anchovy, fresno chile, cilantro, parsley, oregano and salt. Mix well. Keep the butter room temp if using right away or store in the fridge for up to 1 week.
- To make the steak and lobster, combine the paprika, coriander brown sugar, garlic, cayenne and a good pinch of salt and pepper in a bowl. Season the steaks all over with the spices.
- Use kitchen shears or a very sharp knife, cut the lobster tail right down the center. Rub the flesh of the lobster with olive oil, season with salt + pepper.
- Heat a grill, grill pan or cast iron skillet over high heat. Once hot, place the steaks on the grates, cook until desired doneness, about 5-8 minutes (depending on thickness) for medium-rare, per side.
LOBSTER & STEAK RECIPES | 6 LOBSTER & STEAK MEAL IDEAS
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Author Xander BecketPublished 2019-08-20Estimated Reading Time 7 mins
- Easy Surf and Turf. Keep things simple, and start your evening right with this Easy Surf and Turf for Two recipe from Kitchen Swagger. This surf and turf recipe combines seared strip steak with butter-drenched lobster tails.
- Bacon-Wrapped Steak With Lobster. If you're looking for an elegant, flavorful meal that's easy to make and sure to impress, try this Lobster Colorado recipe provided by Allrecipes.
- Asian Fusion Surf and Turf Sandwich. You'll shower your taste buds with flavor when you bite into this Tokyo-inspired Steak and Miso Butter Lobster Sandwich.
- Creamy Lobster and Steak Linguine. You can't go wrong with a creamy pasta dish loaded with tender beef and luscious lobster. Try this comforting and delicious Steak and Lobster Linguine recipe from Kudos Kitchen by Renée.
- Grilled Steak With Garlicky Lobster Relish. If you're ready to put on your gourmet chef hat, you'll enjoy making Bobby Flay's Grilled Rib-Eye With Fra Diavolo Lobster Relish recipe.
- Towering Surf and Turf Lobster Roll. This skyscraper-sized sandwich won't disappoint your taste buds. Food and Wine's Surf and Turf Meets Lobster Roll recipe combines lobster, steak and creamy goat cheese all stuffed inside a buttery brioche bun.
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- Combine first 7 ingredients in processor and blend until almost smooth. Spread 1 heaping teaspoon seasoned butter over each side of each steak and over each lobster half. Let stand at room temperature 1 hour. Transfer remaining seasoned butter to small saucepan.
- Prepare barbecue (medium-high heat). Set pan with butter at edge of barbecue until butter is melted and warmed through. Grill steaks until cooked to desired doneness, about 4 minutes per side. Grill lobster, shell side down, 5 minutes. Turn over and grill until meat is just opaque in center, about 3 minutes. Transfer steaks and lobster to plates. Serve with warm seasoned butter.
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