Classic “Surf & Turf” is slowly becoming a classic Valentine’s Day dinner- impress by grilling the lobster tail and filet mignon on the Primo – It really couldn’t be any easier or more delicious!
Start by prepping the beef- we would recommend coating both sides of the steaks with olive oil, minced garlic, kosher salt, and cracked pepper. Cover with plastic wrap and allow it to rest at room temperature for an hour or so. Next, prepare the Primo for direct grilling. You will want a heathly fire in the 400 – 500 degree range.
At this point we would create a simple butter sauce for the lobster tails- saute a few cloves of minced garlic and a minced shallot in a bit of butter over medium heat- once translucent deglaze the pan with the juice of a lemon. Allow the juice to come to a quick boil before cutting the heat and whisking in a stick of butter, one tablespoon at a time. Add a healthy bunch of chopped chives.
When ready, cut a slit in the underside of the lobster tail and put that side down first. Depending on the size of the tail and the intensity of the heat let it cook for 3 – 6 minutes before turning over.
Once you turn the tails over apply a heathy coating of the butter mixture and cook for another 3 – 6 minutes.
Cook the steaks to your preferred temp- we would recommend 130 or so. A Thermapen is a helpful tool here. Apply another coat of the butter mixture to the tails and squeeze fresh lemon juice on both the lobster and the filet. Enjoy!
If you wanted to grill whole live lobster we would recommend a quick 3 minute parboil to kill the lobster before splitting the lobster lengthwise down the middle. Simply grill the lobster 3-6 minutes on each side, starting with the cut side down so you can apply the butter mixture to the tail when turned over. Reserve the melted butter sauce for dipping the claw meat.