Ultimate Surf and Turf Platter

Grilled Steak, Lobster Tail, and Garlic Butter Shrimp

I. Ingredients

The "Turf" (Steak):

• 1 piece Ribeye or Filet Mignon (approx. 10–12 oz).

• 1 tbsp Olive oil.

• To taste: Coarse salt and cracked black pepper.

• 1 tbsp Unsalted butter (for finishing).

The "Surf" (Lobster & Shrimp):

• 1 Lobster Tail (split and "butterfly" style).

• 4-5 Large Shrimp (peeled and deveined).

• 3 tbsp Melted butter.

• 2 cloves Garlic, minced.

• 1 tsp Fresh parsley, chopped.

• 1/2 tsp Lemon juice.

The Greens:

• 1 bunch Fresh asparagus (trimmed).

• 1 tbsp Olive oil, salt, and pepper.

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II. Cooking Instructions

1. Prepare the Lobster and Shrimp

• 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.

• Season: Brush both the lobster meat and the shrimp with a mixture of melted butter, minced garlic, parsley, and lemon juice.

• 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

• Season: Pat the steak dry and season generously with salt and pepper on all sides.

• Cook: Heat a cast-iron skillet or grill to high heat. Sear the steak for 3–4 minutes per side (for medium-rare).

• 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

• Toss asparagus in olive oil, salt, and pepper.

• Place on the grill alongside the steak for 4–5 minutes until tender-crisp with slight char marks.

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III. Assembly

• Place the rested steak on one side of the plate.

• Position the butterflied lobster tail next to it.

• Arrange the grilled shrimp on top of the lobster and around the plate.

• Lay the grilled asparagus across the top.

• Drizzle any remaining garlic butter from the pan over the entire dish and garnish with extra parsley.