Garlic Butter Steak and Lobster Tails
Garlic Butter Steak and Lobster Tails is a quick and delicious gourmet meal that you can easily prepare at home. Great to celebrate a special occasion or for entertaining friends and family.
Cook this garlic butter steak and lobster dinner on the grill or in the oven.Serve it with fettuccine Alfredo or twice baked potatoes and Cheddar Bay Biscuits to rival your favorite restaurant meal!
Ingredients for Garlic Butter Steak and Lobster Tails:
- Lobster Tails
- Steak – tenderloin, ribeye or strip steak
- Butter
- Fresh Garlic
- Ground Rosemary
- Kosher Salt
- Black Pepper
- Red Pepper
- Brown Sugar
How to Grill Garlic Butter Steak and Lobster Tails:
- Prepare a grill fire to about 350° using hickory wood for smoke flavor.
- Pat steak dry with paper towels. Cut into about 1 1/2 – 2 inch chunks. Thread onto skewers. Place on a baking sheet and set aside.
- Butterfly the lobster tails by cutting down the center of the shell to the tail with kitchen shears but do not cut through the fin.
- Carefully break the end sections off of the lobster shell and gently pull the shell apart.
- Loosen the lobster meat from the bottom shell gently, leaving it attached at the tail. Pull the meat above the shell and press the shell back together.
- Place on a baking sheet.
- Prepare the garlic butter by adding butter and garlic in a small skillet. Cook over low heat until garlic starts to get brown and toasted. Stir in rosemary, salt and pepper.
- Remove from heat and whisk in brown sugar and red pepper.
- Spoon garlic butter over steak skewers.
- Top each lobster tail with garlic butter.
Place lobster tails (meat side up) and steak skewers over indirect fire.
- Cook with the grill lid closed for about 10 – 12 minutes.
- Test internal temperature of steak and lobster tails using a digital thermometer.
- Continue to cook until steak is cooked to desired doneness – 130° for rare, 135° for medium.
- Lobster should reach 145° internal temperature.
- Remove to a platter and serve immediately.
Oven Directions:
Place lobster and steak on a baking sheet and place under the broiler about 4- 5 inches below the burner for about 8 – 10 minutes, watching them carefully. Cook lobster until it reaches 145° and steak to desired doneness, 130 – 135° for rare to medium rare.
How to Store and Reheat:
Store leftover steak and lobster in an airtight container in the refrigerator for up to 2 days.
Reheat in a 350° oven. Brush with butter and place in a baking dish. Cover with foil and cook about 5 – 10 minutes until heated through.
It is just as easy to make this dinner for 6 as it is 2. It’s perfect for a romantic date night in or Valentine’s Day and delicious enough for hosting a holiday or large family celebration. One of our favorites is this easy Lobster Pasta that is ready in about 30 minutes.
Surf and Turf is one of the most requested birthday dinners at our house and this steak and lobster version is a hit every single time. Another favorite are grilled filet mignon topped with peppers and onions.
If you are entertaining guests or have a special occasion dinner coming up, these Grilled Ribeyes with Pomegranate Steak Sauce is an impressive meal.
This flavorful and delicious steak and lobster dinner needs to be on your list for the next special occasion or celebration that comes along. It’s so simple to prepare but tastes it came right out of a gourmet restaurant!
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Garlic Butter Steak and Lobster Tails
Ingredients
- 4 Lobster Tails
- 1 pound steak ribeye, tenderloin or strip
- 1/2 cup butter
- 6 cloves minced garlic
- 2 teaspoons ground rosemary
- 2 teaspoon koshers salt
- 2 teaspoons black pepper
- 1/8 teaspoon ground red pepper
- 2 tablespoons brown sugar
Instructions
- Prepare a grill fire to 300° with hickory for smoke flavor.
- Pat steak dry. Cut steak into bite sized pieces and thread onto skewers. Place on a baking sheet and set aside.
- Butterfly the lobster tails by cutting down the center of the shell to the tail with kitchen shears but do not cut through the fin.
- Carefully break the end sections off of the lobster shell and gently pull the shell apart.
- Loosen the lobster meat from the bottom shell gently, leaving it attached at the tail. Pull the meat above the shell and press the shell back together. Place on a baking sheet.
- Prepare the garlic butter by adding butter and garlic to a small skillet. Cook over low heat until garlic starts to get brown and toasted. Stir in rosemary, salt and pepper.
- Remove from heat and whisk in brown sugar until melted. Set aside and cool slightly.
- Spoon garlic butter over steak and lobster tails.
- Place lobster tails meat side up with steak skewers over indirect fire.
- Cook with the grill lid closed for about 8 - 10 minutes.
- Use a digital thermometer to test internal temperature of steak and lobster tails.
- For rare steak bites, cook to 130° and for medium cook to 135°. Lobster should reach 145°.
- Remove from grill when cooked to desired temperature to a platter and serve immediately.
Notes
Oven Directions:
Place lobster and steak on a baking sheet and place under the broiler about 4- 5 inches below the burner for about 8 - 10 minutes, watching them carefully. Cook lobster until it reaches 145° and steak to desired doneness, 130 - 135° for rare to medium rare.How to Store and Reheat:
Store leftover steak and lobster in an airtight container in the refrigerator for up to 2 days. Reheat in a 350° oven. Brush with butter and place in a baking dish. Cover with foil and cook about 5 - 10 minutes until heated through.Nutrition