Sensual and Sumptuous: A Steakhouse-Worthy Grilled Surf and Turf with Herb Butter Recipe for Lovers
Ah, my dearest lovebirds! Today, we're talking about the epitome of indulgence and sophistication, Grilled Surf and Turf with Herb Butter. And, for a twist on this classic recipe, we'll be using succulent and juicy lobster tails, guaranteed to set your hearts aflutter.
- 4 x 8 oz filet mignons
- 4 x large lobster tails, thawed
- 1/2 cup of unsalted butter
- 2 cloves of minced garlic
- 2 tbsp of fresh chopped parsley
- 2 tbsp of fresh chopped thyme
- 1 lemon, zested and juiced
- Salt and pepper to taste
- Start by marinating the steaks in olive oil, salt, pepper, and lemon zest. Let them sit at room temperature for 30 minutes.
- Preheat your grill to 450°F, or fire up your pellet grill.
- While the grill is heating, prepare your herb butter by combining the butter, minced garlic, parsley, thyme, lemon juice, salt, and pepper in a bowl. Mix until well combined.
- Place the thawed lobster tails on a cutting board, and split them lengthwise with a sharp knife.
- Spread a generous amount of herb butter on the exposed meat of each lobster tail, and place the lobster tails on the hot grill, shell side down.
- Grill the lobster tails for 5-6 minutes, or until they are fully cooked.
- Add the steaks to the grill and cook to your desired doneness, about 3-4 minutes per side for medium-rare.
- Baste the steaks with the remaining herb butter as they cook.
- Once the steaks are cooked to your desired doneness, remove them from the grill and let them rest for 5 minutes.
- To serve, place a juicy steak on each plate, and top it with a grilled lobster tail. Drizzle any remaining herb butter over the top, and garnish with lemon wedges and fresh herbs.
And there you have it, my loves!
A succulent and seductive Grilled Surf and Turf that's sure to sweep your sweetheart off their feet. Serve it with a side of grilled vegetables and a glass of red wine, and enjoy a night of culinary bliss. Happy Valentine's Day!