Cassie’s Ruminations

A Surf and Turf Dinner – Grilled Steaks and Lobster Tails

Happy Mother’s Day! We could not be with our mothers today, but we still wanted to have a nice dinner in honor of them. I grilled up some top round tip steaks with my galbi marinade (pretty good, but the marinade is better on the thin flanken-cut short ribs), grilled up a couple little 4 oz lobster tails since they were on a great sale this week, and for a side dish we had some Italian style beans (like this Italian Vegetable Sauté, but without the zucchini today, and made with a can of diced tomatoes instead of fresh). It was a very nice little dinner, and we’re just sorry that we couldn’t share it with our families in person!

Grilled Lobster Tails
Serves 2

2 4-oz lobster tails, thawed

For the sauce:
3 tbsp butter
juice of 1 lemon (about 1/4 cup)
1 tsp dried parsley
3 cloves garlic, pressed

Preheat the grill to medium heat.

Using kitchen shears, cut the back shell of the lobster lengthwise, exposing the meat. Flip the tail over and make a similar cut down the underside of the lobster. Skewer the lobster tail lengthwise from tip to top. These steps will keep it from curling while it cooks.

Melt the butter and stir in the rest of the sauce ingredients. Allow to cool for 5 minutes.

Drizzle 2 tsp of the sauce into the shell of each lobster tail through the cuts in the shells. Reserve the remaining sauce for dipping the cooked lobster.

Carefully wrap the tails in foil, avoiding puncturing the foil with the skewer. Grill for about 10 minutes total, or until the meat is opaque.

Serve with reserved sauce.