Monday, August 10, 2015

Grilled Surf and Turf For Two




I can't believe it's August and I really can't believe that school starts in less than a month!
I am not going to lie I am a bit happy about that. The routine is key. Sometimes I just crave seafood. Being that we live on an island there is plenty of fresh seafood all year round. 



The only down side is that well sometimes it can be pretty pricey. The fact that this entire meal was less than $20 for two people is mind blowing! All I did was shop the sales and plan the meal. It turned out perfect and with the addition of the compound herb butter...well amazing!

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Ingredients

For the compound butter:

1/2 cup butter, softened

2 garlic cloves, minced

1/4 cup minced fresh parsley

3 tablespoons chopped green onions

2 tablespoons minced fresh thyme

2 teaspoons grated lemon zest

1/2 teaspoon salt

1/4 teaspoon pepper

For the surf and turf:

1/2 pound shrimp, peeled and devained

3 skewers, metal or bamboo

2 lobster tails (8 to 10 ounces each)

2 beef tenderloin steaks (4 ounces each)

2 teaspoons coarsely ground pepper

lemon wedges for serving

Directions

Prepare the compound butter by combining the softened butter, garlic, parsley, green onion, thyme, lemon zest, salt and pepper. Mix well, then spoon the mixture onto a sheet of wax paper and form it into a small cylinder shape, about 1-1/2 inches in diameter. Refrigerate until ready to use.

Oil grill lightly and preheat on high heat.

Split lobster tails in half lengthwise. With cut side up and using scissors, cut along the edge of shell to loosen the cartilage covering the tail meat from the shell; remove and discard cartilage. Using 2 of the skewers, run one through each tail to ensure they don't curl up on the grill. 

With the remaining skewers add the shrimp to each one.

Meanwhile, sprinkle steaks with coarse pepper. 

Grill 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).

Place the tails, flesh side down, on preheated grill. Cook for 10 to 12 minutes, turning once, and basting frequently with marinade. Discard any remaining marinade. Lobster is done when opaque and firm to the touch.

Place shrimp skewers on hot grill and cook for 1-1/2 to 2 minutes on each side, just until opaque. 

Unwrap herb butter; cut four 1/4-in.-slices from log. Place one slice on each steak, lobster tail, and shrimp skewer. Squeeze lemon juice over lobster and shrimp. 
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4 comments :

  1. What a special menu for a very special evening,it looks fantastic! Hope you are having a great day and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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  2. I've got to make this for my husband soon!! Thank you so much for linking up at Tasty Tuesday! This post has been pinned on the Tasty Tuesday Pinterest board! I love having you and can't wait to see you next week!

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