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Garlic Butter Surf and Turf Strip Loin with Lobster Tail
6 Servings
Ingredient List
MAIN
6 New York Striploin
6 Lobster Tail
GARLIC COMPOUND BUTTER
1/4 cup Butter
5 cloves Garlic (finely chopped)
2 tbsp Parsley
1 tbsp Thyme
1 tsp Salt
1 tsp Pepper
Cooking Instructions
- Combine room temperature butter with garlic, parsley, thyme, salt and pepper with a spoon or spatula.
- On a piece of plastic wrap roll up the butter mixture in a log formation ensuring the ends are each tied and place in fridge to firm up.
- Once firm, slice into rounds.
- Season strip loin and lobster tails with salt and pepper.
- Turn on sear zone with your NewAge Pro Grill or Grill.
- Place strip loins on sear zone for 30 secs each side, if a darker sear is desired leave on longer.
- Transfer the strip loins over to a medium heat setting and add your lobster tails.
- Have sliced pieces of compound butter available to add on top of both.
- After about 3-5 mins per side, remove from the grill when an internal temperature of 130°F has been reached. For the lobster tails, ensure an even red colour for doneness.
- Serve with additional compound garlic butter and a vegetable of your choice.
Cooking Tips
- When grilling lobster tails the shell will turn bright red and the juices will turn white.
- Place lobster tails shell down when grilling.
- Some people prefer to par-boil their lobster tails before grilling however it’s not necessary – it’s entirely your preference!
- Be sure to bring your steak up to room temperature before grilling.
- Let the meat rest! You may be tempted to dig right in once they’re done, but let them rest for a few minutes to lock in those juices.
Ingredients
MAIN
6 New York Striploin
6 Lobster Tail
GARLIC COMPOUND BUTTER
1/4 cup Butter
5 cloves Garlic (finely chopped)
2 tbsp Parsley
1 tbsp Thyme
1 tsp Salt
1 tsp Pepper
Instructions
- Combine room temperature butter with garlic, parsley, thyme, salt and pepper with a spoon or spatula.
- On a piece of plastic wrap roll up the butter mixture in a log formation ensuring the ends are each tied and place in fridge to firm up.
- Once firm, slice into rounds.
- Season strip loin and lobster tails with salt and pepper.
- Turn on sear zone with your NewAge Pro Grill or Grill.
- Place strip loins on sear zone for 30 secs each side, if a darker sear is desired leave on longer.
- Transfer the strip loins over to a medium heat setting and add your lobster tails.
- Have sliced pieces of compound butter available to add on top of both.
- After about 3-5 mins per side, remove from the grill when an internal temperature of 130°F has been reached. For the lobster tails, ensure an even red colour for doneness.
- Serve with additional compound garlic butter and a vegetable of your choice.
Cooking Tips
- When grilling lobster tails the shell will turn bright red and the juices will turn white.
- Place lobster tails shell down when grilling.
- Some people prefer to par-boil their lobster tails before grilling however it’s not necessary – it’s entirely your preference!
- Be sure to bring your steak up to room temperature before grilling.
- Let the meat rest! You may be tempted to dig right in once they’re done, but let them rest for a few minutes to lock in those juices.
