Garlic Butter Lobster Tails are a decadent meal to make on the grill for a special occasion. Add tenderloin steak bites for a delicious surf and turf dinner that is sure to impress everyone at the table.
Seafood can be intimidating to cook at home but with this easy recipe you’ll get the perfect results on your backyard grill every single time.
Grilled Garlic Butter Lobster Tails ~ with Tenderloin Steak Bites
Surf and turf is the classic date night dinner that you can easily make on your backyard grill that will rival any restaurant version. Whether you are celebrating an anniversary, birthday or Valentine’s Day, steak and lobster is a great combination to serve for someone special.
Ingredients for Garlic Butter Lobster Tails:
- Lobster Tails
- Tenderloin Steak (optional for surf and turf)
- Butter
- Fresh Garlic
- Ground Rosemary
- Kosher Salt
- Black Pepper
- Red Pepper
- Brown Sugar
How to Grill Garlic Butter Lobster Tails:
- Prepare a grill fire to about 300° using hickory wood for smoke flavor.
- 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.
- Top each lobster tail with garlic butter.
- Place lobster tails (meat side up) over indirect fire.
- Cook with the grill lid closed for about 10 – 12 minutes.
- Test internal temperature of lobster tails using a digital thermometer.
- Lobster should reach 145° internal temperature.
Lobster tails make a delicious meal but surf and turf is even better, so we like to add some grilled beef tenderloin or ribeye steak bites to serve alongside.
How to Grill Tenderloin Steak Bites:
- 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.
- Spoon garlic butter over steak skewers.
- Cook over indirect heat with the lobster tails.
- Continue to cook until steak is cooked to desired doneness – 130° for rare, 135° for medium.
HOW TO STORE AND REHEAT:
Store lobster and steak bites 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.
More Surf and Turf Ideas:
Garlic Butter Steaks with Honey Garlic Shrimp is a great combo for a date night in or entertaining guests. Delicious flavors that come together quick and easy on the grill.
Grilled Ribeye Steaks with Pineapple Shrimp is always a favorite. A classic combination that tastes amazing and is sure to please.
Grilled Lobster Tails with Steak Bites make for the ultimate meal for a date night in or celebration dinner. A restaurant quality dinner that can be made easily on your backyard grill.
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Garlic Butter Lobster Tails
Garlic Butter Lobster Tails are a decadent meal to make on the grill for a special occasion. Add tenderloin steak bites for a delicious surf and turf dinner that is sure to impress everyone at the table.
Ingredients
- 4 Lobster Tails
- 1 pound steak (tenderloin or ribeye)
- 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 about 300° using hickory wood for smoke flavor.
- 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.
- Top each lobster tail with garlic butter.
- Place lobster tails (meat side up) over indirect fire.
- Cook with the grill lid closed for about 10 – 12 minutes.
- Test internal temperature of lobster tails using a digital thermometer, cooking to 145° internal temperature.
For the Steak:
- 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.
- Spoon garlic butter over steak skewers.
- Cook over indirect heat with the lobster tails.
- Continue to cook until steak is cooked to desired doneness – 130° for rare, 135° for medium.
Notes
Store lobster and steak bites 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 Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 673Total Fat: 46gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 248mgSodium: 1495mgCarbohydrates: 11gFiber: 1gSugar: 5gProtein: 53g
Nutritional information is estimated and may not be accurate.
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