Grilled Steak And Lobster Surf And Turf With Sweet Ginger Butter Recipes

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.

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.

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.