Ultimate Surf and Turf Platter
Grilled Steak, Lobster Tail, and Garlic Butter Shrimp
I. Ingredients
The "Turf" (Steak):
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1 piece Ribeye or Filet Mignon (approx. 10–12 oz).
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1 tbsp Olive oil.
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To taste: Coarse salt and cracked black pepper.
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1 tbsp Unsalted butter (for finishing).
The "Surf" (Lobster & Shrimp):
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1 Lobster Tail (split and "butterfly" style).
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4-5 Large Shrimp (peeled and deveined).
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3 tbsp Melted butter.
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2 cloves Garlic, minced.
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1 tsp Fresh parsley, chopped.
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1/2 tsp Lemon juice.
The Greens:
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1 bunch Fresh asparagus (trimmed).
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1 tbsp Olive oil, salt, and pepper.
II. Cooking Instructions
1. Prepare the Lobster and Shrimp
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Butterfly the Lobster: Use kitchen shears to cut down the center of the top shell. Pull the meat upward and rest it on top of the shell.
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Season: Brush both the lobster meat and the shrimp with a mixture of melted butter, minced garlic, parsley, and lemon juice.
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Grill/Broil: Grill over medium-high heat (or broil in the oven) for about 5–8 minutes until the lobster shell is bright red and the shrimp are opaque and curled.
2. Sear the Steak
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Season: Pat the steak dry and season generously with salt and pepper on all sides.
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Cook: Heat a cast-iron skillet or grill to high heat. Sear the steak for 3–4 minutes per side (for medium-rare).
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Rest: Add a knob of butter on top during the last minute. Remove from heat and let it rest for 5 minutes before serving to keep it juicy.
3. Grill the Asparagus
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Toss asparagus in olive oil, salt, and pepper.
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Place on the grill alongside the steak for 4–5 minutes until tender-crisp with slight char marks.
III. Assembly
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Place the rested steak on one side of the plate.
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Position the butterflied lobster tail next to it.
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Arrange the grilled shrimp on top of the lobster and around the plate.
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Lay the grilled asparagus across the top.
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Drizzle any remaining garlic butter from the pan over the entire dish and garnish with extra parsley.