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GRILLED SURF & TURF

Garlic butter grilled lobster, and juicy steak team up for wood-fired deliciousness from land and sea.

Category, DifficultyAdvanced
Yields4 Servings
Prep Time20 minsCook Time1 hr 30 mins
STEAK & LOBSTER
 1 2 inch thick Steak
 1 Live Lobster, 1-1/2 lbs
 Black Pepper to taste
 Salt to taste
 Traeger Coffee Rub, as needed
GARLIC HERB BUTTER
 8 tbsp Unsalted Butter, softened
 2 tbsp Parsley, finely chopped
 1 tsp Crushed Red Chilli Flakes
 4 Cloves of Garlic
 1 Zest of 1 Lemon
PREPERATION
1

When ready to cook, start the Traeger according to grill instructions. Set the temperature to 225 degrees F and preheat, lid closed, 10-15 minutes.

2

Season steaks generously with salt, pepper and Traeger Coffee rub. Place steaks directly on the grill grate and cook for 45 minutes to 1 hour or until internal temperature reaches 125 degrees F. Set steaks aside to rest.

3

Place the lobster in the freezer for 5-10 minutes before dispatching. Remove from the freezer and place on a towel on a cutting board (to prevent it from slipping).

4

Find the cross on the lobsters head just behind the eyes and swiftly plunge a sharp chefs knife straight through until you hit the cutting board; this will kill it instantly

5

Split the lobster lengthwise and remove the stomach and digestive track that runs through the tail.

6

For the garlic herb butter: In a small bowl, combine butter, parsley, chili flake, garlic, lemon zest, salt and pepper.

7

Season the lobster halves with the garlic herb butter and place cut side up directly on the grill grate. Do not turn them during cooking or you will lose any tomalley and juices. Grill 8-12 minutes or until meat is opaque and shell is bright red.

8

Place steaks directly on the grill grate next to the lobster and grill for 4-6 minutes per side or until internal temperature registers 135 degrees F. Let steaks rest 5 minutes before slicing or serving.

9

Serve steak and lobster with extra garlic herb butter, lemon wedges, and hot sauce if desired. Enjoy!

Ingredients

STEAK & LOBSTER
 1 2 inch thick Steak
 1 Live Lobster, 1-1/2 lbs
 Black Pepper to taste
 Salt to taste
 Traeger Coffee Rub, as needed
GARLIC HERB BUTTER
 8 tbsp Unsalted Butter, softened
 2 tbsp Parsley, finely chopped
 1 tsp Crushed Red Chilli Flakes
 4 Cloves of Garlic
 1 Zest of 1 Lemon

Directions

PREPERATION
1

When ready to cook, start the Traeger according to grill instructions. Set the temperature to 225 degrees F and preheat, lid closed, 10-15 minutes.

2

Season steaks generously with salt, pepper and Traeger Coffee rub. Place steaks directly on the grill grate and cook for 45 minutes to 1 hour or until internal temperature reaches 125 degrees F. Set steaks aside to rest.

3

Place the lobster in the freezer for 5-10 minutes before dispatching. Remove from the freezer and place on a towel on a cutting board (to prevent it from slipping).

4

Find the cross on the lobsters head just behind the eyes and swiftly plunge a sharp chefs knife straight through until you hit the cutting board; this will kill it instantly

5

Split the lobster lengthwise and remove the stomach and digestive track that runs through the tail.

6

For the garlic herb butter: In a small bowl, combine butter, parsley, chili flake, garlic, lemon zest, salt and pepper.

7

Season the lobster halves with the garlic herb butter and place cut side up directly on the grill grate. Do not turn them during cooking or you will lose any tomalley and juices. Grill 8-12 minutes or until meat is opaque and shell is bright red.

8

Place steaks directly on the grill grate next to the lobster and grill for 4-6 minutes per side or until internal temperature registers 135 degrees F. Let steaks rest 5 minutes before slicing or serving.

9

Serve steak and lobster with extra garlic herb butter, lemon wedges, and hot sauce if desired. Enjoy!

GRILLED SURF & TURF