Garlic Butter-basted Grilled Steak and Lobster

Buttery, sumptuous, “surf and turf,” featuring tender Canadian Angus strip loin steaks and East Coast lobster tails. Make a steakhouse-style dinner by serving the steak and lobster with baked potatoes and asparagus or thin green beans.

Recipe - Quality Foods

Garlic Butter-basted Grilled Steak and Lobster

Prep Time20 Minutes

Servings4

Cook Time8 Minutes

Ingredients

4 (3- to 4-oz.) East Coast lobster tails

4 strip loin steaks

olive oil

salt and freshly ground black pepper, to taste

1/2 cup butter

1 large garlic clove, minced

1 Tbsp chopped parsley

1/2 tsp Tabasco or other hot pepper sauce

1/4 tsp smoked paprika

lemon slices and parsley sprigs, for garnish

Directions

With a very sharp knife, cut each lobster tail lengthwise in half. Pat each half lobster tail dry with paper towel. Set the lobster, cut side up, on a plate.

Brush each steak lightly with olive oil; season with salt and pepper. Brush the cut sides of each half lobster tail lightly olive oil; season with salt and pepper.

Preheat your barbecue or indoor grill to medium-high (about 425 F in the chamber). While it heats, place the butter, garlic, chopped parsley, Tabasco and paprika in a small pot. Set over medium heat, cook just until the butter melts, and whisk to combine. Remove pot from the heat.

Grill steaks to the desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 minutes per side for medium-rare to medium. When steaks are halfway cooked, set the lobster tails on the grill, cut-side-down, and cook 3 minutes. Turn lobster cut side up and grill 1 minute more, or just until cooked through (see Note). While the steak and lobster cook, set melted butter mixture over low heat.

When steaks and lobster are cooked, brush the top of them with some of the butter mixture. Now plate the steaks and lobster, brush with remaining butter mixture, and serve, garnished with lemon slices and parsley sprigs.

Note: When lobster is cooked, the flesh will feel just slightly firm, not soft, a sign it’s not cooked through, and not rubbery, a sign it’s overcooked.

20 minutes

Prep Time

8 minutes

Cook Time

Servings

Shop Ingredients

Makes 4 servings

4 (3- to 4-oz.) East Coast lobster tails

Western Family - Signature North Atlantic Lobster Tail Skewers, 200 Gram

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$25.99$13.00/100g

4 strip loin steaks

QF - Australian Grass Fed Strip Loin Grilling Steak Family Pack, 1 Pound

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$15.99/lb$3.53/100g

olive oil

Western Family - Pure Olive Oil, 250 Millilitre

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$8.99$3.60/100ml

salt and freshly ground black pepper, to taste

Windsor - Salt & Pepper Shakers, 155 Gram

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$5.99 was $6.49$3.86/100g

1/2 cup butter

QF - Quality Foods Salted Butter, 454 Gram

Flyer Sale

Free with 3450 Points Redeemed

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$5.49 was $5.49$1.21/100g

1 large garlic clove, minced

Garlic - Bulb, Mesh, 3 Each

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$1.49$0.50 each

1 Tbsp chopped parsley

Parsley - Italian, Fresh, 1 Each

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$2.49

1/2 tsp Tabasco or other hot pepper sauce

Tabasco - Pepper Sauce - Original Flavour, 142 Millilitre

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$7.79$5.49/100ml

1/4 tsp smoked paprika

Mccormick - Smoked Paprika, 40 Gram

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$5.89 was $6.19$14.73/100g

lemon slices and parsley sprigs, for garnish

Lemons - Large, 1 Each

5 for $5

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$1.00 was $1.19

Directions

With a very sharp knife, cut each lobster tail lengthwise in half. Pat each half lobster tail dry with paper towel. Set the lobster, cut side up, on a plate.

Brush each steak lightly with olive oil; season with salt and pepper. Brush the cut sides of each half lobster tail lightly olive oil; season with salt and pepper.

Preheat your barbecue or indoor grill to medium-high (about 425 F in the chamber). While it heats, place the butter, garlic, chopped parsley, Tabasco and paprika in a small pot. Set over medium heat, cook just until the butter melts, and whisk to combine. Remove pot from the heat.

Grill steaks to the desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 minutes per side for medium-rare to medium. When steaks are halfway cooked, set the lobster tails on the grill, cut-side-down, and cook 3 minutes. Turn lobster cut side up and grill 1 minute more, or just until cooked through (see Note). While the steak and lobster cook, set melted butter mixture over low heat.

When steaks and lobster are cooked, brush the top of them with some of the butter mixture. Now plate the steaks and lobster, brush with remaining butter mixture, and serve, garnished with lemon slices and parsley sprigs.

Note: When lobster is cooked, the flesh will feel just slightly firm, not soft, a sign it’s not cooked through, and not rubbery, a sign it’s overcooked.